Strawberry & Coconut Cheesecake (vegan, no-bake)

Vegan Strawberry Coconut Cheesecake --

This week we would like to share a scrumptious and creamy vegan cake recipe idea with you. It combines two ingredients – strawberries and coconut – which I think make a really goodcombination.

You can easily amend the recipe by substituting the oats for the crust with almonds, pecans, … or using more or less strawberries. I handed a strawberry sauce with the cake, of course you could also make it with different berries (raspberries for example) or just skip the sauce and serve with some coconut whipped cream instead.

Serves 12



  • 100g oats
  • 230g dates
  • 130g desiccated coconut
  • pinch of sea salt


  • 400g cashews
  • 250-300ml full fat coconut milk
  • 50g coconut oil
  • about 300g strawberries
  • agave syrup
  • vanilla extract or vanilla bean
  • pinch of sea salt
  • lemon juice

Sauce (optional):

  • strawberries
  • lemon juice


How it’s done

Soak the cashews for at least 4 hours. Drain and wash them.

Line a 9-inch springform pan with parchment paper or grease with some coconut oil.

For the crust: soak the dates in warm water for about 20 minutes, drain. Pulse the oats and salt in a food processor, add one date at a time . Add the desiccated coconut and pulse some more until everything is well combined. The mixture should be sticky but not too soft. If it feels too firm, you can simply add  water. Press the mixture evently into the springform pan. Put it in the fridge/freezer while preparing the filling.

For the filling: blend the cashews in a high speed blender until they form a cream, add the coconut milk, liquified coconut oil, vanilla extract/bean and the salt. Process until the mixture is creamy and smooth. In a separate bowl blend the strawberries with a few squirts of fresh lemon juice. Add the agave syrup (the amount depends on how sweet the strawberries are and your personal preferences). Then combine the cashew mixture with the strawberries.

Take the springform pan out of the fridge/freezer and pour the filling onto the crust. Put the cake back into the freezer for at least 4 hours.

For the sauce blend some strawberries, add as much or as little agave syrup and lemon juice as you like.

I would advise you to move the cake from the freezer to the fridge at least half an hour before serving.

We would like to see your creations! Just post your photos on Instagram with #thevitalsisterscreations


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