EASY ICE CREAM CHEESECAKE RECIPE
No-bake cheesecakes are a great choice for summer. They are perfect for any occasion, so easy to make and so refreshing.
This delicious coconut, lemon, and berry cheesecake has a nutty crust sweetened with dates and topped with rich and creamy coconut layer with added fresh berries.
This cheesecake is vegan, gluten-free, dairy-free, soy-free, no-bake, and perfect for summer.
Note: This is a mini cheesecake 12 cm in diameter. Makes 4-6 servings.
HOW TO MAKE IT
Soak cashews in water for at least 4 hours and dates for 1-2 hours before making this cake. After soaking, you need to drain dates really well – use a fork to remove any excess water.
Rinse fresh raspberries and blueberries in cold water and gently pat them dry with a paper towel until all excess water has been thoroughly absorbed. Set aside for the coconut, lemon, and berry layer.
CRUST
- Line the base of a panettone mold 12×10 cm with baking paper.
- Place roasted almonds (check How to roast almonds), rolled oats, and drained dates in a food processor and process until the mixture sticks together. Adjust sweetness if needed. If the crust is too dry, add just a tiny bit of coconut oil. If the crust is too moist, add 1/2 – 1 teaspoon ground rolled oats.
- Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust in the fridge while you make the coconut, lemon, and berry layer.
COCONUT LEMON AND BERRY LAYER
- Drain cashews and place them in a blender. Add coconut cream (see Note on coconut cream), lemon juice, and agave and blend on high speed until smooth and creamy.
- Add in shredded coconut and blend again shortly until all is well combined. If the mixture is too thick, add 3-4 tablespoons of coconut oil. Adjust sweetness if needed.
- Gently fold in fresh raspberries and blueberries with a spatula.
- Pour the filling over the crust and place the cake in the freezer to set for at least 4-5 hours.
- Serving suggestion: Top with berries and edible flowers.
NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.
TIPS AND HOW-TOS
TIP: Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill your coconut milk in the refrigerator overnight, being sure not to shake the can to encourage separation of the cream and liquid.
HOW TO ROAST ALMONDS
Roasting almonds deepens their flavor and gives them a crisper texture. Here is how to do it:
Preheat oven to 180 °C. Spread the almonds in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the almonds to cook evenly.
When the almonds are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.
COCONUT LEMON & BERRY CHEESECAKE IS:
- Vegan
- Gluten-free
- Dairy-free
- No-bake
- Creamy
- A perfect summer dessert
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Coconut Lemon & Berry Cheesecake
Ingredients
Crust
- 80 g roasted almonds
- 20 g rolled oats
- 70 g dates previously soaked in water for 1 hour
Coconut and lemon filling
- 200 g cashews previously soaked in water for minimum 4 hours
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- juice of 1/2 lemon
- 4-5 tablespoons agave
- 20 g shredded coconut
- 3-4 tablespoons coconut oil
Extra
- 100 g fresh raspberries
- 100 g fresh blueberries
- extra berries for decoration
Instructions
Crust
- Line the base of a panettone mold 12×10cm with baking paper.
- Place roasted almonds, ground rolled oats, and drained dates into the food processor and process until the mixture sticks together.Note: You need to drain dates really well after soaking them - you can use a fork to remove any excess water.
- Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust in the fridge while you make the coconut-raspberry layer.
- Place it in the fridge.
Coconut and lemon filling
- Drain cashews and place them in a blender. Add coconut cream, lemon juice, and agave. Blend on high speed until the mixture becomes creamy.
- Add in shredded coconut and blend again shortly. If the mixture is too thick, add 3-4 tablespoons of coconut oil. Adjust sweetness if needed.
- Gently fold in fresh raspberries and blueberries with a spatula.
- Pour the filling over the crust and place the cake in the freezer to set for at least 4-5 hours.
- Serving suggestion: top it with berries and edible flowers.
Notes
* The nutritional information provided is calculated automatically and should be used as an estimate.
10 comments
Oats aren’t gluten free.
Hi, Catherine! I am on a gluten-free diet myself and I always buy certified gluten-free oats and certified gluten-free oat flour. I am aware that oats contain avenin, which is a protein similar to gluten. Most people with coeliac disease or gluten intolerance can tolerate gluten-free oats with no problems. A very small number of people are still sensitive to even certified gluten-free oats and they should avoid eating them, of course. If you can’t eat oats, you have plenty of recipes that don’t use oats or oat flour. I wish you a great day!
Great recipe. Are the rolled oats raw? You don’t cook the oats?
Thank you! Rolled oats are OK to eat raw because they have been steamed and heated in processing. This helps to get rid of most phytic acid present in them. But if you eat them for breakfast every day, as I do, then a minimum of overnight soaking is still recommended.
This looks amazing!! Is it possible to substitute the agave for say maple syrup or something else? Thanks!
Hi, Lianne! Light-colored maple syrup should be fine.
Oats are naturally GF. The danger for cross- contamination exists but you have to buy certified GF oats. If you still get an allergic reaction, then you are like me; I am allergic to oats.
Of course! I always buy certified gluten-free oats and oat flour. I wrote about it here (check Are oats gluten-free?), and I am planning to write a blog post about it. All my recipes are gluten-free using certified gluten-free flours.
The issue is when your friends make it for you because it’s “gluten free” and don’t know that the oats are worth mentioning. Studies now show that oats are bad for MOST people with Celiacs. In Australia, oats are recommended to be avoided by ALL celiacs.
Every time someone makes something for me, they need to list all the ingredients so I can be sure that it’s safe for me to eat it. That’s the only way we can make sure we are healthy and safe. Did you consider telling your friends not to use oats when they make something for you? My point is, we are all responsible for our own health and if you have issues with oats then your friends need to know about it, right?
Also, there is a blog post on Coeliac UK about gluten-free oats. It says right there: Most people with coeliac disease can eat gluten-free oats. So, I guess recommendations regarding gluten-free oats differ from country to country.
I wish you all the best!