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Preparation time: 20 mins prep +  6 hours setting time

Serves: 8-10

vegan cheesecake

OMGGGG just look at it... It tastes even better than the photos. Perfectly balanced, salty, sweet & creamy...it's pretty much impossible to say no to!

Even better, it's simple & quick to make, plus it can be stored in the freezer for 3 months or the fridge for 7 days (no way it will last this long though).


1 cup raw almonds
1 cup shredded coconut
12 medjool dates
1 tbsp melted coconut oil

4 cups raw cashews (soaked overnight or in boiling water for 4 hours) this part is IMPORTANT
2 tbsp Sweet Roasted Peanut Butter
1 cup water
3/4 cup maple syrup
2/3 cup melted coconut oil
1/4 cup fresh lime juice

SALTED CARMEL SAUCE - Misty's Coconut Salted Caramel Sauce (vegan). We always have a jar handy in case we are short on time! You can add it straight from the jar, or heat it up a little (we love it like this!) 

vegan cheesecake


  1. Line a springform pan with parchment paper and set aside
  2. Place all crust ingredients into a food processor and process until combined
  3. Place the crust mixture into the pan and use fingers to push down into the pan
  4. Add all the cheesecake ingredients to a blender or food processor for 4 minutes
  5. Pour into the crust and tap to remove air bubbles and make flat
  6. Freeze the cheesecake overnight. Ensure you leave out of freezer for 30 minute before serving so it isn't a cheesecake ice block 🙈
  7. Drizzle with salted caramel sauce (we like to warm it up)
  8. Cut a VERY generous slice & ENJOY !!

vegan cheesecake


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