Vegan Coconut Cheesecake


Ingredients

Crust:

  • 8 oz vegan-friendly graham crackers
  • 3 tbsp coconut oil

Filling:

  • 1 ½ cup coconut cream (From 1 or 2 cans of coconut milk, depending. Different brands of coconut milk will yield different amounts of coconut cream.)
  • 1 cup raw cashews
  • 1 ½ cup sugar
  • 1 cup extra silken tofu
  • 1 cup Follow Your Heart Dairy-Free Cream Cheese
  • ½ cup sweetened flaked coconut
  • 3 tbsp arrowroot starch
  • 1 tbsp coconut extract
  • 1 tbsp lime juice
  • ¼ tsp salt

Instructions

  1. Place 1 or 2 cans of full-fat coconut milk in the refrigerator on the top shelf (because it’s colder) for a few hours at least, but preferably 8 hours or more. DO NOT SHAKE them. Place the cans face down so the coconut water will be at the top and coconut cream at the bottom.

Crust:

  1. Using a food processor, pulse the graham crackers until they’re in crumbs. Transfer to a bowl.
  2. Melt the coconut oil in a microwave. Mix the melted coconut oil with the crumbs and mix evenly.
  3. Brush a springform pan with coconut oil. Press the cracker crumbs in the pan to form a crust. Transfer the springform pan to the freezer for now.

Filling:

  1. Preheat oven to 325°F.
  2. Boil the raw cashews for 10 minutes. Drain and rinse under cold water. Transfer to a blender.
  3. Open the coconut milk can(s) from the bottom to drain the coconut water out. Scoop out the cream (just the cream). Measure 1 ½ cup, and transfer to a blender.
  4. Add the remaining cheesecake ingredients to the blender (sugar, tofu, vegan cream cheese, coconut, arrowroot starch, coconut extract, lime juice, and salt).
  5. Blend until completely smooth.
  6. Take the springform pan out of the freezer.
  7. Pour the batter in the springform pan. Place the springform pan on a baking sheet, transfer to the preheated oven and bake for 80 minutes (1h20 mins).
  8. Carefully remove the baked cheesecake from the oven and place on a cooling rack to cool. Then transfer to the fridge to cool for at least 3 hours.
  9. Carefully remove the cake from the springform pan, slice and serve. Serves 8.
  10. Keep the leftovers in a sealed container for up to 7 days. This recipe is freezer friendly for up to 3 months.
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