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Coconut Lemon & Berry Cheesecake

Coconut lemon and berry ice cream cheesecake with a nutty crust and a creamy coconut layer with fresh berries. No-bake, vegan, and gluten-free.
Course Dessert
Cuisine Gluten-free, Vegan
Author Nensi Beram

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

NOTE ON FRESH BERRIES
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 and raspberry layer.
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.