Coconut Cheesecake Recipe

Coconut Cheesecake Recipe

Coconut Cheesecake


  • 1 and 1/2 cups desiccated coconut
  • 1/2 cup cashews
  • 10 medjool dates, seeds removed
  • 2 tablespoons cacao or cocoa
  • 1 tablespoon full fat coconut cream*

the top

  • 1 and 1/2 cup cashews (I cover these with water and soak them while I get out the other ingredients and make base)
  • 1 cup full fat coconut cream*
  • 4 tablespoons honey**
  • 4 tablespoons coconut oil
  • 1 teaspoon concentrated natural vanilla extract
  • pinch of salt
  1. The first thing I do is cover the 1 and 1/2 cups of cashews for the topping with water. I set that aside to soak while I gather my ingredients and start the base.
  2. Place the base ingredients into your food processor and blend at high speed until the mixture resembles a fine crumb. Press the mixture firmly into the base of a spring form pan. Mine is 18cm.
  3. Place in the fridge to set while you make the topping.
  4. Drain the cashews that have been soaking and place them into your food processor. Add 1 tablespoon of the coconut cream and blend at high speed. Add another tablespoon of the coconut cream, scrape the mixture back onto the blades and pulse again. You want to get this as smooth as possible. I typically add another tablespoon of the cream and give it one more pulse before moving on to the next step.
  5. Add the remaining ingredients and blend until the mixture is smooth and well combined. Pour the mixture onto your base and place in the freezer for 4 – 6 hours to set.
  6. You can serve it at this point or slice into serving and return to the freezer.
  7. You can also make this cake in advance and simply remove it from the freezer around 20 – 30 minutes before slicing and serving.
  8. Enjoy.

*I buy the 270ml tin. I use one tablespoon in the base and the remainder in the topping

**You can use rice malt syrup if you prefer.

Rate this recipe
Coconut Cheesecake
3.5 Based on 58 Review(s)
  • Wendy Woo

    Dear Bianca,
    Grief is a terrible thing. People tend to think it’s only sadness and weeping, but it’s also anger and resentment at what’s lost. Every minute of every day, either your mind or your body ( or both) will be missing your angel baby, and that loss sometimes will come out as irrational and/ or viciousness. My take is that whilst it might be vicious, it is not irrational, it is totally justified. Half the world is in a frenzy about Christmas goodwill tidings, centred on the birth of a child, and you have just lost one. Why should you be accepting/ happy/ content about it? With time, some acceptance will come, but in the meantime, there might well be some mean times! Relationships are at great risk after a bereavement, as we all deal with grief differently, and some can’t cope with their partner’s outpourings or “irrational” behaviour. I’m so glad your husband was able to see your outburst for what it was- not an attack on him, per se, but an expression of your raw grief. Well done to you for apologising, and
    congratulations to you both for being able to laugh about it so soon after the event, instead of more resentment building up on both sides (ahem, I might have been guilty of this one, very infrequently!). You obviously love each other deeply and have a very, very strong bond. I wish both of you a happier day today. BTW, the recipe looks gorgeous, that would always work as an apology for me!

    • Deb

      Ummm don’t you think it’s a little presumptuous to assume you know why Bianca behaved as she did? I’m sure you mean well but …

      • Wendy Woo

        You’re right, sorry . I meant to put the word “possibly” in, so it should have read… “I’m so glad your husband was able to see your outburst for what it was……possibly an expression of your raw grief.” Bianca, I’m sorry if I wrote the wrong thing and /or was presumptuous- I didn’t have my glasses to hand and was in so much of a hurry to post that I didn’t check my words thoroughly.I hope you know it was meant well. x

  • Coralie

    I enjoy your recipes but I enjoy your stories just as much, if not more. So honest and true, thanks for sharing.

  • Gosh, thanks for writing this. My husband and I can still wade through days and occasionally weeks of darkness and resentment. We haven’t figured out how to react to each other like this yet. I shall endeavour to keep Taylor swift in the forefront of my mind and “shake it off.” Xx

  • Lauren

    Bianca do you think I could use macadamia nuts instead of cashews?! I can’t have cashews ๐Ÿ™ Lauren

  • ryan

    How long is this usually good for? Can I store it in a ziplock bag in my refrigerator (or freezer) for a few days? Or is it only good for that day? Thank you.

  • Cari

    Bianca, I assume we should use raw cashews……………it does not say, but since we are soaking them that is my clue, right?

  • Fleur

    Simply amazing. I absolutely adore this. Served with organic berries & coconut yoghurt. *Bliss* Thank you Bianca Xx

    • ThanK YOU Fleur. If you whip any other recipes up be sure to share your pics, your photograph is sensational!!! I hope you are well. xxx

  • Paula

    Hi! This recipe sounds delicious. Just wondering what I could substitute the cashews for? We can’t have nuts at all. Thank you.

    • I have only made this one with nuts sorry. Perhaps try the nut free caramel cheesecake? Can you have dairy?

      • Paula

        Okay thank you and no not allowed dairy either. ๐Ÿ™

        • Chan

          Same issue for us to Paula

        • Nina V

          I realise this reply is rather belated Paula. But, I cannot have any nuts and have had great success in using raw sunflower seeds in place of cashews in recipes. Use the same amount and still soak, as suggested. I think they work because they have almost the same percentage of fat as cashews do.
          Cheers, Nina

  • Charmaine

    This recipe is fabulous- I made it for my husband’s birthday and the family loved it. Best thing about it is that it makes so many serves, so we enjoyed it for several days in a row!

    • Thank YOU!! I really appreciate the feedback. I am glad you have enjoyed it. x

  • Clare

    I made this for our Australia Day bbq and put some lime zest on top, it was delicious! Everyone loved it. Thanks for the recipe, will definitely be making again

    • I love it!!! ThanK YOU!! I am glad it was enjoyed. x

  • Rebecca

    This is delicious! Thanks for another great recipe! Quick, easy and so tasty!

    • Thank YOU so much!! I am glad you liked it! x

      • Rebecca

        Do you think this could be made with almonds instead of cashews, at least in the base? Or a mixture of both? Thanks ๐Ÿ™‚

        • Using almonds in the base would be fine. I hope you enjoy it. x

  • Benita

    I made this and it was so simple and delicious! Truly yummy and was even a hit with some non paleo friends and their kids (as well as my own).

    I personally found it a little too sweet and found that fresh passionfruit and strawberries on top were needed to break the sweetness. I was was thinking that if I made it again I would add lime zest and some juice and reduce the honey….then I saw your Strawberry Cheesecake recipe and think I will try that as well! Looks delicious!

    I am still determined to try for a lime version of this creamy cake. Lime and coconut cream.. can’t think of a better combination then that!

    Thank so much for sharing! This recipe, and the variations of it, are going to be written in our recipe book for sure!

    • Thank YOU!! I am glad it was enjoyed! Lime and coconut would be perfect!!! x

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  • bec

    oh yum. was amazing.
    love your website and thinking of making this for a healthier Christmas treat.

  • Jacqueline

    I’m so eager to make this… Can you please tell me what it is you have drizzled over the top to give it that fishing touch

    • Just melted dark chocolate. I hope you enjoy it. x

  • Karla Mitchell

    Made this for dinner with friends last night. I added a topping made from coconut oil, maple syrup, and cacao powder. Rave reviews! Looks and tastes great and was so easy to make. Will definitely make again.

    • LOVE THIS!!! It looks fabulous!!! Thank YOU so much! I am glad it was enjoyed. x

  • Amber

    I made this cake two days ago to store slices in the freezer for cravingsโ€ฆ. The whole thing has been devoured! Thank you for this amazing recipe ๐Ÿ˜€

  • Cara

    This is so similar to one I’ve been making for years. Only it’s a lime version I will have to try this one now & compare. Bet it’s great- as with all of your recipes Bianca

  • Alyssa

    Looks good with exception to cashews. I’m allergic to tree nuts. What would you suggest using as an allternative?

    • I have only made this one this way sorry. Perhaps check out the cakes in the nut free section?