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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