Toasted Coconut Cheesecake
This Toasted Coconut Cheesecake is creamy, light, and made from only 7 plant-based ingredients! It’s the perfect no-bake, easy, and delicious dessert. Vegan & Gluten-Free.
I was a big fan of cheesecake before I went plant-based. What’s not to love about a hearty and light, melt-in-your-mouth dessert that’s also the perfect balance between sweet, creamy, and tangy? Not much, my friends, not much.
If you agree with me, you’re in for a treat. This Toasted Coconut Cheesecake has all of those qualities, and more! Plus, it’s totally vegan.
Prep Time: 15 minutes
Fridge Time: 2 hours
Yield: Serves 6 to 8
For the crust:
1/2 packed cup (112 g) pitted medjool dates*; about 7 large
1 1/4 cup (125 g) One Degree Organics Sprouted Quick Oats
1/4 cup (75 g) Toasted Coconut Butter, melted to a liquid state*
For the cheesecake filling:
8 ounces (225 g) extra firm tofu, pressed
1/3 cup (80 ml) grade A maple syrup
1/4 cup (60 ml) fresh-squeezed orange juice, at room temperature (or sub lemon)
1 tsp vanilla extract
1/2 tsp orange zest (Optional)
2/3 cup (180 g) Toasted Coconut Butter, melted to a liquid state*
For decorating: (Optional)
3 ounces (85 g) thick coconut yogurt; or sub whipped coconut cream
Toasted coconut pieces
Prep: Set all ingredients on the countertop, so they can be as close to room temperature as possible. Grease or line a 7-8″ springform pan and set aside. Add the pitted medjool dated to a bowl and cover with hot water; let soak for 5 minutes, then drain well.
Make the crust: Add the oats to a food processor with an s-blade attachment and process for 20-30 seconds, to form a course flour. Toss in the soaked dates and coconut butter, then process for an additional 45-60 seconds, until a semi-sticky dough forms. Add the dough to the springform pan, then use your hands to firmly and evenly press it across the base.
Make the filling: give the food processor a quick rinse, then return to the base. Add the tofu, maple syrup, orange juice, vanilla, and optional orange zest to the container. Process until a smooth and thick paste forms. Then, pour in the melted coconut butter and blend until a thick filling forms. Note: the coconut butter will instantly start to thicken once it comes in contact with the cooler ingredients, so make sure they are as close to room temperature as possible!
Let it set: use a spatula to spread the filling on top of the base, making it as smooth as possible. Place the cheesecake in the fridge for at least 2 hours to allow it to firm up and set.
Decorate: top with coconut yogurt and/or toasted coconut, or as desired! Slice and serve. This cheesecake won’t melt at room temperature, but is best served straight out of the fridge. Store leftovers in the fridge for up to 2 days, or pre-slice and freeze for up to two months.
*To melt coconut butter, either microwave for 20-30 seconds, or place the jar in a bowl of hot water and let sit for a few minutes until soft and liquid-y.
*Orange juice can be replaced with lemon juice and zest for a more traditional cheesecake flavor, or with lime juice for a refreshing twist.
Organic Sprouted Quick OatsSee Product