Raw Tropical Coconut Cheesecake Recipe

Raw Tropical Coconut Cheesecake Recipe
Recipe by
Gluten Free, Vegan, Dairy Free
Store in Freezer.

Give this fresh & delicate superfood Raw Cheesecake recipe a try! Full of refreshing, melt-in-your-mouth tasty ingredients, it's dairy free and very healthy. A great source of vitamin C & fibre with the likes of Baobab Powder, Cashew Nuts and Coconut Oil.

  • Cup of Warm Water
  • Tin
  • Cling Film
  • Food Processor or High Powered Blender
  • Freezer
  • Mixing Spoon
  • Sieve
  • Fridge
  • Spreading Knife
  • Sharp Knife
  • Parchment Lined Tray


  1. Soak the cashew nuts in warm water for a minimum of 30 minutes or up to 2 hours.
  2. Slice the pineapple. Save any of the juices when slicing in a separate bowl.
  3. Line a tin with cling film. I used a rectangular dish as I wanted to be triangular slices. You can also use a round pie dish or a loose bottom dish for easy removal.
  4. In a food processor add the almonds or brazil nuts and blitz till it forms a rough powder.
  5. Now add the rest of the ingredients under the title cheesecake base and process till it all comes together. You may have to stop the machine at intervals and give the ingredients a quick mix. When ready, it will be well combined mixture with a yellow tinge.
  6. Press the mix into the lined tin/dish. It needs to be pressed into a uniform layer with no bumps. This forms the base.
  7. Add a single layer of fresh pineapple slices on the base. Press it down slightly. Place it in the freezer, till the next layer is ready. This step is optional, but I love the flavour and texture it brings to the overall cheesecake.
  8. Drain the soaked cashew nuts thoroughly. To a high powered blender add the cashew, coconut cream, coconut oil and maple syrup. Blitz till smooth and creamy. Add the baobab powder or lime juice and blitz again.
  9. Adjust the flavour at this point. If it is not sweet enough, add more maple syrup. Remember however that there is another layer of chia jam and the base for sweetness, so I would suggest you try by not adding any more sweetener. If you would like it to be more tangy, increase the baobab powder amount. The more you add will only make the colour of cheese cake a little darker. So avoid if you want a pure white cheesecake layer.
  10. Remove the base from the freezer and pour over the cheesecake layer.
  11. Scoop out the fruit, pulp and juice from your passion fruit. Swirl it into the white cheesecake layer using a butter knife. Try making a few patterns. Again this step is optional but I love the flavour and extra of the passion fruit in the cheese cake.
  12. Cover the dish tightly with a cling film and replace in the freezer. Leave to freeze for a minimum of 3 hours.For the final layer. Scrape the pulp of the passionfruit through a sieve or a strainer. The aim is to get the juice and the pulp but not the seeds. Push as much of the pulp through the sieve as possible. Discard the seeds.
  13. Add the reserved pineapple juice (if you have none add a little more of the pineapple fruit), the pineapple fruit and the passion fruit pulp to a high speed blender. Add the chia seeds and the coconut oil. The coconut oil at this point is an optional add to get a glossy finish but not required.
  14. Blitz everything together till the chia seeds are broken down completely. Transfer to the fridge and keep it ready till the cheese cake layer is set in the freezer. It will thicken in the fridge.
  15. Remove the cheesecake from the freezer and pour over the pineapple & passion fruit jam. Spread over as an even layer.
  16. Cover it with a cling film and replace in your freezer for another 2 hours.
  17. Leave the raw cheesecake at room temperature for 15-20 minutes to thaw and soften. Remove it gently from the dish and get rid of the parchment paper or cling film.
  18. Using a sharp wet knife (run it under hot water), slice the cake into desired shape and size. Serve now and wait until completely thawed before serving. Both tastes good. I prefer it at room temperature rather than frozen icicles.
  19. Place the remaining on a parchment lined tray in your freezer and once frozen transfer to a freeze safe bag and store for a few months in your freezer!


Click to enlarge

26 October 2016 - 11:17am