The creamy, coconutty cheesecake filling is layered with a sweet, sticky homemade raspberry coulis, providing the perfect balance of subtle and fresh, fruity flavor. The cake is topped with crisp, freeze-dried raspberries and rich dark chocolate shards. This cake is a must-make for any cheesecake-lover.
Coconut Cheesecake With Raspberry Coulis [Vegan]
What Ingredients Do You Need To Make Coconut Cheesecake With Raspberry Coulis [Vegan]
For the Base:
- 2 1/2 cups chocolate buckini clusters
- 1 tablespoon melted coconut oil
- 1 tablespoon coconut nectar
For the Raspberry Coulis:
- 1 cup frozen raspberries, defrosted
- 1 tablespoon coconut nectar
- 1 tablespoon lemon juice
- 1/8 teaspoon cinnamon
- 3/4 cup frozen raspberries (for layering inside the cake)
For the Cheesecake Filling:
- 3 cups raw cashews, soaked 6 hours, rinsed, and drained
- 1 1/2 cups coconut yogurt
- 1 cup coconut cream
- 1 cup melted coconut butter (place jar in a bowl of hot water to melt)
- 1/2 cup light agave nectar or coconut nectar
- 2 teaspoon of vanilla bean powder
- Zest and juice of 1 lime
- 1/2 cup melted coconut oil
For the Optional Chocolate Shards:
- 1 3-ounce block of vegan dark chocolate
- 1 tablespoon coconut oil
- 1 tablespoon desiccated coconut
For the Cake Decorations:
- A handful of freeze-dried or fresh raspberries
- A handful of chocolate-covered cranberries
- A handful of caramel and chocolate-covered almonds, cut in half
- Vegan chocolate shards, optional
How To Make Coconut Cheesecake With Raspberry Coulis [Vegan]
To Make the Base:
- Process all ingredients in a food processor until crumbly. Lightly press mixture into the base of a greased 9-inch springform cake pan. Smooth out mixture with a spatula and refrigerate.
To Make the Raspberry Coulis:
- Blend 1 cup defrosted raspberries with coconut nectar, lemon juice, and cinnamon until smooth. Set aside.
To Make the Cheesecake Filling:
- Blend all ingredients (except coconut oil) in a high-speed blender or food processor, until completely smooth. This may take several minutes.
- Slowly add coconut oil, while blender is running and process until completely combined.
- Pour half the cheesecake filling over the base. Spoon raspberry coulis over the filling — take care not to let coulis run out to the edge or the cake will stick to the pan when set.
- Use a teaspoon to swirl the coulis and filling together, creating a marble pattern. Scatter with 3/4 cup frozen raspberries. Gently pour the remaining cheesecake filling on top.
- Place cheesecake in an airtight container, or cover tightly with cling wrap, and freeze for 5 hours until set.
To Make the Optional Chocolate Shards:
- Melt chocolate together with the coconut oil in a heatproof bowl. Pour onto a baking tray lined with non-stick baking paper and refrigerate for 10 minutes to firm up a little. Scatter with desiccated coconut and return to freezer to set. Break into shards, place in airtight container and set aside in freezer.
- Remove cheesecake from the freezer. If you made the cake in advance and it is completely frozen, defrost in the refrigerator for 6-8 hours.
- Run a knife around the edge of the cheesecake to loosen it before removing from tin.
- To decorate the cheesecake, sprinkle raspberries in the shape of a moon crest.
- Arrange chocolate-coated berries and almonds on top. If using chocolate shafts, arrange and press lightly into the cake to secure.
To Serve:
- Best eaten within 30 minutes of removing from the refrigerator. Store any leftover cake in an airtight container in the refrigerator, it will keep for 1 week.
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About The Author
Bree and Anna Hutchins
See My RecipesHi, we are Bree & Anna, the sister duo behind Our Holistic Kitchen. We are plant-based foodies and raw treat obsessed. We love recreating classic recipes with a healthy twist – especially treats. We share our recipes on our website and Instagram. If you don’t tell anyone their raw, vegan, diary and refined sugar-free – no one will know!
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