Raw Vegan Coconut and Berry Chocolate Cheesecake

This Raw (No-bake) Vegan ‘Cheese’-Cake recipe is perfect for Summer parties and family gatherings and is deliciously flavoured with fresh berries and coconut, on top of a raw chocolate ‘brownie’ type base, creating the ideal recipe that won’t stick around for long!

Vegan Raw Coconut and Berry Chocolate Cheesecake

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This recipe couldn’t be anymore overdue! Oh and just in time to catch Summer with those Summer berries ;P

I’ve been wishing and meaning to create a ‘raw’ (no-bake) vegan ‘cheese’-cake for so long now and I’ve finally done it! Plus I’m pleased to say I’m sure there will be more recipes like this to follow because I’ve still got so many ideas floating around my head for other flavours, bases and fillings but I’m yet to put pen-to-paper!

This recipe has been long in the making and I’ve had various ideas jotted down for a while but I couldn’t make up my mind on what base I wanted to do and what filling I wanted to have but considering the time of year being Summer and berries are readily available, then this was the glaringly obvious choice for me, because usually it is always always always chocolate (massive downfall!).

To make my Vegan ‘cheese’-cake, I used a combination of my favourite ingredients for a raw recipe like this; silken tofu and soaked cashew nuts, both of which are perfect to create a creamy consistency and are great at taking on any flavour you want to add to it.

Prior to this recipe, I had a play-around with a raw peanut butter ‘cheese’-cake but never actually wrote down the measurements or recipe so it never made it to the blog unfortunately! But don’t panic, I set my mind out to make a raw ‘cheese’-cake and here it is and lucky for you I’m sharing it’s delicious secrets!! You can find a vegan baked ‘cheese’-cake bar recipe here  or a similar recipe would be my lemon mousse bars here which also uses silken tofu as the base for my lemon mousse.

Seeing as this is a raw no-bake recipe, it will require being stored in the freezer to keep it firm and then simply remove from the freezer 30 mins – 1 hour before tucking in which I find great for storage because then I’ve always got dessert on hand (if it doesn’t all get eaten beforehand). The recipe is perfect to serve for a party or family occasion as it’ll make enough for approximately 8 servings (you may have leftover ‘cheese-cake’ topping depending on how thick you layer it). I would suggest a couple of different ways to prepare this: one being individual cheesecakes using cupcake moulds, use two smaller circular pans (spring-form works best) or one larger circular pan (again spring-form is best) and then cut the smaller two into equal sized portions.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Raw Vegan Coconut and Berry Chocolate Cheesecake
Prep time
Cook time
Total time
Recipe type: Raw, No-Bake, Vegan
Cuisine: Dessert
Serves: Serves 8
  • 1 cup dates, soaked (in boiling water for an hour), and drained
  • 1 cup raw walnuts
  • ½ cup oats
  • pinch salt
  • 3 tbsp cocoa powder
  • 1 /2 cups cashews, soaked (in boiling water for 1 - 4 hours) and drained
  • 175g silken tofu
  • ¼ cup lemon juice
  • ⅓ cup coconut oil, melted and cooled
  • ¼ cup maple syrup
  • ¼ cup frozen or fresh mixed berries
  • 1 tsp coconut flavouring (optional)
  • 1 tsp natural red colouring (optional)
  • Strawberries for topping, halved
  1. Firstly, line your chosen dishes with parchment paper or a little oil spray and set aside.
  2. Then start by making the base: to a food-processor add the walnuts and pulse a few times to crumble them down, then add the dates and blend with the walnuts so they are finely broken right down and then add the remaining base ingredients (add water a tbsp. at a time if needed).
  3. Then spoon the base mixture into the bottom of your dish(es) and press down firmly and evenly to create a base. Place this in the freezer whilst you make the topping.
  4. In a clean food processor bowl, add the soaked cashews first and blend until broken down and smooth, then add the tofu, lemon juice, coconut oil and maple syrup and blend until smooth and combined, then add the berries and optional colouring and flavouring and blend until the berries have broken down and are smooth. (The mixture should be smooth and a vibrant berry colour).
  5. Remove the base from the freezer and spoon the topping mixture over the base creating a nice thick even layer.
  6. Top it off with a nice arrangement of strawberries and place in the freezer to set for at least 4 hours.
  7. Keep stored in the freezer and when ready to be eaten, remove and keep at room-temperature for 30 mins or an hour in the fridge.

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