Vanilla Bean Cheesecake

Dairy Free . Refined Sugar Free . Vegan


The perfect Christmas dessert this easy to make raw cheesecake is so deliciously simple it's almost to good to be true! With a beautiful golden base, creamy smooth filling and delicious nutty peanut butter top. Crafted by foodtrepenauer Sophie Fisher, the extraordinary hands behind one of our favourite food accounts @coconutandbliss, this vegan friendly cheesecake recipe has it all.

base ingredients

½ cup desiccated coconut

1 cup almonds

1 cup buckinis

2 tbsp almond butter

6-7 medjool dates, soaked in hot water

1-2 tbsp water

filling ingredients

500g vanilla bean CO YO

1 cup cashews, soaked

1 tbsp mesquite powder

¼ cup coconut nectar

3 tbsp coconut oil

¼ tsp Himalayan salt

2 tbsp macadamia butter (or other nut butter)


1. Grease a round spring-form cake tin with coconut oil.

2. In a high power blender, place all ingredients for the base and blend until well combined.

3. Press into the base of the tin and put in the freezer.

4. Place all ingredients for the filling in a high power blender and blend for a few minutes until creamy and smooth.

5. Pour over the base and return to freezer for at least 6 hours.

6. Once frozen, place in the fridge for at least an hour to soften.

7. Top with peanut butter and cacao nibs (optional).