Vegan Coconut Cocoa Cheesecake Recipe

Vegan coconut cocoa cheesecake - Dr. Axe

Cheesecake is delicious, creamy and full of dairy. As such, you might be surprised to learn that not only can you make a vegan cheesecake, but it can taste fantastic. That’s the case with my vegan coconut cocoa cheesecake.

This is the type of dessert you’ll want to serve company, especially those who’ve sworn off anything healthy and turn their noses up at any word that begins with “veg.” One bite of this will turn anyone into a real food convert.

Key Ingredients

The crust is filled with healthy fats thanks to the walnuts and cashews, while the filling is a creamy, mouthwatering mix of coconut milk, cocoa powder and maple syrup, with no refined sugars in sight.

Add in the coconut flakes and coconut oil, and you have all-natural, healthy fat and protein abundant in this recipe.

Of course, it’s topped off with sweetness that comes from natural sources as well, avoiding artificial sweeteners and excessive sugar. Along with the tasty maple syrup, Medjool dates are tasty and arguably the healthiest natural sweetener around, while vanilla makes for the perfect sweet blend.

You’ll want to plan ahead for this one: You’ll need to soak cashews and allow the cake to set in the freezer for two hours, but trust me, it’s worth it!

Get ready to cut yourself a slice (or two) of this vegan coconut cocoa cheesecake.

Vegan coconut cocoa cheesecake step 1 - Dr. Axe

How to Make Vegan Coconut Cocoa Cheesecake

Pull out the food processor, and blend the walnuts, Medjool dates, vanilla and sea salt until the ingredients form a dough. Once that’s ready, spread the dough for this vegan coconut cocoa cheesecake in an un-greased, nine-inch springform pan, and stick it in the freezer for 20 minutes.

Vegan coconut cocoa cheesecake step 2 - Dr. Axe

While the dough is chilling, let’s get the filling ready. Add all the ingredients to a blender, and blend on low speed until it’s all mixed up. Look at that lovely cocoa color.

Vegan coconut cocoa cheesecake step 3 - Dr. Axe

Next, remove the crust from the freezer. It’s time to pour the filling over it. Yum!

Then cover the pan, and put the entire cake back in the freezer. Let it hang out for at least the next two hours in there. On the bright side, there’s no baking required.

Vegan coconut cocoa cheesecake recipe - Dr. Axe

Once the cake has set in the freezer, let it thaw slightly in the refrigerator for 20 minutes or so. This vegan coconut cocoa cheesecake will be perfectly chilled and sliceable. Sprinkle the coconut flakes on before serving, and enjoy.

Going vegan doesn’t mean no more cheesecake, especially when it’s as good as this coconut cocoa cheesecake version.

Similar Recipes

Looking for some other healthy cheesecake recipes? Try these:

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Vegan Coconut Cocoa Cheesecake Recipe

  • Author: Dr. Josh Axe
  • Total Time: 3 hours 5 minutes
  • Yield: 14 1x
  • Diet: Gluten Free


This vegan coconut cocoa cheesecake is one you’ll want to serve company. One bite will turn anyone into a real food convert.




  • 3 cups walnuts
  • 2 cups Medjool dates, pitted
  • 1 teaspoon vanilla
  • dash of sea salt (about 1/6 teaspoon)


  • 1½ cups raw cashews, soaked and rinsed well*
  • ⅓ cup maple syrup
  • ½ teaspoon vanilla
  • one 14-ounce can full-fat coconut milk
  • ¼ cup lemon juice
  • ⅓ cup dutch-processed cocoa powder
  • ⅓ cup coconut oil, melted
  • ½ teaspoon sea salt
  • 1½ cup coconut flakes


  1. In a food processor, blend together the walnuts, dates, vanilla and sea salt until dough is formed.
  2. Spread the dough evenly in the bottom of an ungreased, 9-inch springform pan.
  3. Place the pan in the freezer for 30 minutes.
  4. Place all of the filling ingredients into a blender and blend on low speed until well-blended.
  5. Remove the crust from the freezer.
  6. Pour the filling mixture on top of the crust, cover the pan and replace the cake in the freezer.
  7. Freeze for at least 2 hours.
  8. Defrost the cake in the refrigerator for 20 minutes before serving.
  9. Sprinkle coconut flakes on the top before serving.
  10. *Quick soaked cashews: To cut down on soaking time, add cashews to a pot and cover with water by 1/2 inch. Bring to a boil and boil for 2 minutes. Remove from the heat and allow the cashews to soak for 1 hour. Drain the cashews, rinse with cold water, and use.
  • Prep Time: 3 hours, 5 minutes
  • Category: Desserts
  • Method: Blender
  • Cuisine: American


  • Serving Size: 88g
  • Calories: 358
  • Sugar: 12.4g
  • Sodium: 116mg
  • Fat: 30.6g
  • Saturated Fat: 14.9g
  • Unsaturated Fat: 15.7g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 3.9g
  • Protein: 5.9g
  • Cholesterol: 0mg

Keywords: vegan coconut cocoa cheesecake recipe

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  1. mbindyo. on

    What’s on your mind?can I add gelatine to stop it from melting over when it stays out of the freezer for long periods.

  2. Erin on

    OMG! these look so fantastic. Every photograph makes me want to eat them more. This is looking so much delicious. I don’t have all of those ingredients, but I’m going to the store!! Thanks again for the post.

  3. rosette niaud on

    these recipes a original ,simple and nourishing .it makes life more easier for people who are not use preparing healthy meals, and we gain a lot of ideas on how to cook proper food..
    thank you for all these

  4. Linda Bowen on

    Thank you sooo much for this!! I made it today, and it was absolutely delicious !!!! Great treat to make in the summer as well!!! It gets 5 stars from me!!!! *****

  5. Kimberly Kerr on

    We can not use nuts in our home. Due to our son having a life threatening illness with nuts. Can this replaced with a seed and be the same?

    Thank-you, look so yummy.


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