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Coconut Maqui Berry Cheesecake

No-bake coconut maqui berry cheesecake is rich, creamy, and easy to prepare. A perfect dessert for any occasion, no oven required! Vegan and gluten-free.
Course Dessert
Cuisine Gluten-free, Vegan
Cook Time 45 minutes
Servings 8
Author Nensi Beram



  • 100 g roasted almonds
  • 20 g shredded coconut
  • 10 g coconut flour
  • 100 g dates previously soaked in water for min 1-2 hours

Coconut and raspberry filling

  • 250 g cashews  previously soaked in water for min 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 2-3 tablespoons lemon juice
  • 7 tablespoons agave
  • 1 tablespoon coconut oil
  • 20 g dried raspberries

Maqui berry layer

  • 150 g cashews previously soaked in water for min 4 hours
  • 5 tablespoons coconut oil
  • 4-5 tablespoons agave
  • 1 tablespoon lemon juice
  • 2-3 tablespoons rice or almond milk at room temperature
  • 2 teaspoons maqui berry powder



  • Line the base of a 16 cm springform cake tin with baking paper.
  • Drain dates really well after soaking them - you can use a fork to remove any excess water.
  • Place roasted almonds,  shredded coconut,  coconut flour, and drained dates in the food processor and process until the mixture sticks together. Adjust sweetness.
    Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add just a pinch of coconut flour.
  • 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 into the fridge while you make the coconut-raspberry layer.

Coconut and raspberry layer

  • Drain cashews and place them in a blender. Add coconut cream, agave, lemon juice, and coconut oil and blend on high speed until the mixture becomes creamy.
  • Gently fold in chopped dried raspberries with a spatula.
  • Pour the filling over the crust. Place the cake in the freezer for half an hour before adding the maqui berry layer.

Maqui berry layer

  • Blend cashews, agave, coconut oil, and lemon juice at high speed until the mixture becomes creamy.
    Note: If the mixture is too thick, you can add 2-3 tablespoons rice or almond milk.
  • Add in maqui berry powder and blend again briefly until you reach the desired color.
  • Carefully pour the mixture on top of the first layer.
  • Place the cake in the freezer to set for at least 5-6 hours or until firm.

Serving suggestion

  • Top with fresh raspberries.


  • Store leftover cheesecake in the fridge or the freezer (for up to 1 month for optimal flavor).


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.