Coconut Cheesecake

by veronica

I haven’t made a cheesecake in a while, and it’s my favourite dessert ever. Since it’s summer when I write this, fresh strawberries are amply available here in Sweden. I thought I revise an old cheesecake recipe of mine and re-do it slightly with new influences and ideas.

It resulted in a very sweet cheesecake with a perfect base, as I had a few fresh dates in the back of my fridge that had gone slightly dry.

  • 4 dl / 400 ml / 1 ¼ cups of cashews – to soak
  • 1 can of coconut milk (separate fat and water, and use only the fat)
  • 2 tbsp maple syrup
  • 1 tbsp bourbon vanilla powder
  • 1 dl / 400 ml / 1 ¼ cups raw brazil nuts
  • 3 dl / 100 ml / 1/2 cup raw cashews
  • 8 pcs fresh dates (small)
  • 1 tbsp raw coconut oil
  • 1,5 tbsp raw cacao powder
  • 1 pinch of Himalayan pink salt
  • Strawberries
  • Blueberries
  • Date syrup
  • Raw cacao nibs
  • Lemon zest
  • Place the coconut milk can in a cold place, like the fridge. After a couple of hours, open the can and separate the fat from the water. You will only use the fat. However save the water on the side, us it for a soup or smoothie.
  • Mix all the ingredients for the base in a food processor until as evenly and smooth as possible. Add more nuts if the mixture is too wet from the dates. The drier the better. Since the filling will make the base quite moist.
  • Scrape out the base from the food processor, and add to a large pie dish. Create an even base. Place the base in the fridge or freezer.
  • Blend the ingredients for the filling in a food processor; first, mix the soaked cashews, then add the coconut fat from the can while the food processor is still running. Let it blend for a while. Add some coconut water if needed. Continue blending.
  • Then add the vanilla and the maple syrup. Blend for approx. 5 minutes.
  • Add the filling to the pie dish and decorate your cheesecake by drizzling date syrup and making patterns, adding cacao nibs for additional crunch, fresh berries and finishing off with lemon zest. I added the zest as I don’t like sweet desserts and I thought it would add a nice finish to it. (I was right!)
  • Place the cheesecake in the fridge. Let stand overnight to set.


You may also like

Leave a Comment