clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Deep Classic Cheesecake By Julie Piatt

  • Author: Yayang


Rich and delicious, this recipe by author Julie Piatt is divine and does not disappoint.



8 medjool dates

1 teaspoon coconut oil

2 cups raw cashews

1 cup unsweetened shredded coconut

1 teaspoon salt ( I like celtic salt)

4 cups cashews ( soaked overnight )

1 15 ounce can coconut milk

1/2 cup cocoa butter

1 cup good agave

1 vanilla bean scrapped out ( I used vanilla extract)

1 teaspoon fresh lemon juice

Raspberries for topping


Preheat oven to 350 degrees F.

Oil the 6″ springform pan with the coconut oil ( 1 teaspoon) or use non stick cooking spray

Roast the 2 cups of cashews for 8 minutes or until lightly toasted, then let cool.

In a food processor:

Add the cooled cashews and pulse 6 times or are mealy in texture.  Add the coconuts and salt.  Pulse 3 times to incorporate well .  Add the softened pitted dates and pulse for a few times until the mixture turns into a ball and in well mixed.

Transfer the crust mixture from the food processor to the prepared springform pan and press down evenly on all sides so the bottom is covered nicely.

In a vitamix or similar high speed blender:

Add the soaked cashews, coconut milk, cocoa butter, agave, vanilla, lemon juice and blend on high speed for 2 or so minutes until a very smooth creamy texture is produced.

Pour the filling into the pan on top of the crust and freeze overnight.

Thaw for 30 minutes before serving.

Decorate with berries on top and enjoy.


*Use a knife dipped in hot water as you cut into the cake for easier slicing.

* this cake is very rich and delicious so thin slices are recommended.