This Toasted Coconut Cheesecake is creamy, light, and made from only 7 plant-based ingredients! It’s the perfect no-bake, easy, and delicious dessert. Vegan, Nut-Free & Gluten-Free.
This post is sponsored by One Degree Organics.
I was a big fan of cheesecake before I went plant-based. What’s not to love about a hearty and light, melt-in-your-mouth dessert that’s also the perfect balance between sweet, creamy, and tangy? Not much, my friends, not much.
If you agree with me, you’re in for a treat. This Toasted Coconut Cheesecake has all of those qualities, and more! Plus, it’s totally vegan and nut-free. Say whaaaat?
INGREDIENTS FOR TOASTED COCONUT CHEESECAKE
Not only does this no-bake recipe comes together with only 7 plant-based ingredients, but it’s also a little different than other dairy-free cheesecake recipes. There are two main parts to this recipe: the base and the filling. Here’s what you’ll need for both:
- For the Base: this no-bake base is made from One Degree Organics Sprouted Quick Oats, gooey medjool dates, and Toasted Coconut Butter! The oats and dates provide a dough-like consistency, while the coconut butter provides some firmness and helps to bind everything together.
- For the Filling: most dairy-free cheesecakes are made with a blend of cashews and coconut oil and have to be frozen. This recipe is a little different! We’ll swap the coconut oil for more Toasted Coconut Butter, and replace the cashews with extra firm tofu. Add in a little maple syrup and vanilla for sweetness, plus some orange juice for tang, and we’re good to go!
WHAT MAKES THIS CHEESECAKE SO DIFFERENT?
Traditional cheesecake is made with cream cheese, which contains both fat and protein. The combination of coconut butter and tofu helps to get this same consistency and mouth feel! Coconut butter adds creaminess and firmness, while tofu adds some volume, protein, and texture. Trust me: you can’t taste the tofu, but it makes all the difference.
I also love using One Degree Organics Sprouted Quick Oats for this recipe for an extra boost of nutrition! Oats are already a great source of complex carbs and fiber, but sprouted oats hold even more nutrient bioavailability and are easier to digest. They’re also certified glyphosate-free, which is a commonly used ingredient in non-organic crop sprays that has been linked to cancer. Long story short: try to purchase organic and glyphosate-free oat products, whenever possible!
HOW TO MAKE TOASTED COCONUT CHEESECAKE
- Pulse the base ingredients together in a food processor, then press into a springform pan
- Blend the filling (using the same processor!), then spread it across the base
- Refridgerate for at least 2 hours, to allow the cheesecake to set
- Slice, Serve, and Enjoy!
I chose to decorate my cheesecake with some thick coconut yogurt and toasted coconut pieces. Whipped coconut cream, fresh fruit, or even a drizzle of chocolate would also be great here!
This Toasted Coconut Cheesecake is so dang good. It’s definitely rich and indulgent, so a little goes a long way! It’s the perfect fuss-free dessert to bring to parties and potlucks, or even for some at-home baking fun. Leftovers will last in the fridge for up to two days, or you can pre-slice the cheesecake and freeze to enjoy at a later date.
This Toasted Coconut Cheesecake is creamy, light, and made from only 7 plant-based ingredients! It’s the perfect no-bake, easy, and delicious dessert.
For the Crust:
- 1/2 packed cup (112 g) pitted medjool dates*; about 7 large
- 1 1/4 cup (125 g) One Degree Organics Sprouted Quick Oats
- 1/4 cup (75 g) Toasted Coconut Butter, melted to a liquid state*
For the Cheesecake Filling:
- 8 ounces (225 g) extra firm tofu, pressed
- 1/3 cup (80 ml) grade A maple syrup
- 1/4 cup (60 ml) fresh-squeezed orange juice, at room temperature (or sub lemon)
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest (Optional)
- 2/3 cup (180 g) Toasted Coconut Butter, melted to a liquid state*
For Decorating: (Optional)
- 3 ounces (85 g) thick coconut yogurt (I like Culina or Coyo); or sub whipped coconut cream
- Toasted coconut pieces
- Prep: Set all ingredients on the countertop, so they can be as close to room temperature as possible. Grease or line a 7-8″ springform pan and set aside. Add the pitted medjool dated to a bowl and cover with hot water; let soak for 5 minutes, then drain well.
- Make the crust: Add the oats to a food processor with an s-blade attachment and process for 20-30 seconds, to form a course flour. Toss in the soaked dates and coconut butter, then process for an additional 45-60 seconds, until a semi-sticky dough forms. Add the dough to the springform pan, then use your hands to firmly and evenly press it across the base.
- Make the filling: give the food processor a quick rinse, then return to the base. Add the tofu, maple syrup, orange juice, vanilla, and optional orange zest to the container. Process until a smooth and thick paste forms. Then, pour in the melted coconut butter and blend until a thick filling forms. Note: the coconut butter will instantly start to thicken once it comes in contact with the cooler ingredients, so make sure they are as close to room temperature as possible!
- Let it set: use a spatula to spread the filling on top of the base, making it as smooth as possible. Place the cheesecake in the fridge for at least 2 hours to allow it to firm up and set.
- Decorate: top with coconut yogurt and/or toasted coconut, or as desired! Slice and serve. This cheesecake won’t melt at room temperature, but is best served straight out of the fridge. Store leftovers in the fridge for up to 2 days, or pre-slice and freeze for up to two months.
- To melt coconut butter, either microwave for 20-30 seconds, or place the jar in a bowl of hot water and let sit for a few minutes until soft and liquid-y.
- Orange juice can be replaced with lemon juice and zest for a more traditional cheesecake flavor, or with lime juice for a refreshing twist.