null Skip to main content

Divine Vegan Cheesecake Recipe

Divine Vegan Cheesecake Recipe

Jul 9th 2012

Divine Vegan Cheesecake

by Kevin Coria (inspired by Matthew Kenney)

Top and bottom layers (Mango/Coconut): 3 cups of Cashews, soaked 4 cups of chopped mango (fresh or frozen) 1 cup of young coconut meat 1/2 cup of or Yacon Syrup 1/3 cup of lime juice 1 Tbsp of vanilla powder pinch of Himalayan Pink Salt 1 cup of coconut oil, melted

Middle Berry layer: 1 cup frozen blackberries 1 tsp lemon juice 1 Tbsp of Maqui Berry powder 1/2 cup of or Yacon Syrup 1/2 cup of coconut oil, melted

Crust: 3/4 cup of cashews 3/4 cup of macadamia nuts 3 Tbsp of coconut palm sugar 1 tsp of vanilla powder 1 tsp of Himalayan Pink Salt


Crust: Blend nuts and palm sugar in a food processor until fine, then stir in remaining ingredients.  Press crust into 9-inch springform pan. Place into freezer for 10 minutes to set.

Top layer: Blend all ingredients in a high powered blender until smooth.  Add half to pan on top of crust and return to freezer for 10 minutes or until firm.

Middle layer: Blend as above and add to pan on top of first layer.  Set in freezer.

Bottom layer: Add remaining part of mango/coconut filling to the top.  Set in freezer for 10 minutes.

Garnish with fresh mangoes, blackberries or sprinkled Maqui Berry powder.  Cover and leave in fridge until ready to serve.