Triple-Layer Raw Vegan Cheesecake

Indulge guilt-free with a slice of Neapolitan Cheesecake topped with velvety Coconut Whipped Cream—a healthier twist on a classic dessert! Packed with wholesome ingredients, this treat layers rich chocolate, creamy vanilla, and sweet strawberry flavors, all complemented by the light, dairy-free goodness of coconut. Perfect for satisfying your sweet tooth while keeping your wellness goals in check!

Image source: AI-generated

Triple-Layer Raw Vegan Cheesecake

Serves: 12
Prep Time: 45 mins (+ soaking & freezing)
Dietary Notes: Vegan, Gluten-Free, No-Bake

Ingredients

Crust:

• 1 cup raw almonds
• 12 Medjool dates, pitted
• ½ cup unsweetened coconut flakes
• 1 pinch sea salt
• 3 tbsp coconut oil, melted

Fillings:

• 3 cups raw cashews (soaked 2 hrs)
• 1 cup + 3 tbsp Medjool dates, pitted
• ½ cup coconut oil, room temp
• 2 tbsp lemon juice
• 1 vanilla bean, scraped (or 1 tsp extract)
• ¼ tsp sea salt
• 2 (13.5 oz) cans full-fat coconut milk (divided)
• 3 tbsp cocoa powder
• 3 tbsp cacao nibs
• 1 cup frozen cherries, thawed

Coconut Whipped Cream:

• 2 (13.5 oz) cans coconut cream, refrigerated overnight
• 1 vanilla bean, scraped
• Flaky sea salt, for garnish

Directions

1. Crust

1. Pulse almonds, dates, coconut flakes, and salt in a food processor until crumbly.
2. Drizzle in melted coconut oil until the mixture holds together when pressed.
3. Press firmly into a 9-inch springform pan. Freeze while preparing fillings.

2. Cheesecake Fillings

1. Soak cashews in hot water for 2 hours; drain.
2. Blend cashews, 1 cup dates, coconut oil, lemon juice, vanilla, and salt until smooth.
3. With the processor running, slowly add 2¼ cups coconut milk; blend 5 mins until silky.

Divide filling into 3 parts:

• Vanilla Layer: Remove ½ cup; set aside.
• Chocolate Layer: Mix 2½ cups filling with cocoa powder, cacao nibs, and 3 tbsp chopped dates.
• Cherry Layer: Blend half the cherries into remaining filling, then pulse in the rest for texture.

3. Assemble

1. Layer 1: Pour cherry filling into the crust.
2. Layer 2: Gently pour chocolate filling into the center. Tap pan to settle.
3. Layer 3: Slowly add vanilla filling to the center. Swirl with a toothpick for a marbled effect.
4. Freeze 4+ hours (overnight best).

4. Coconut Whipped Cream

1. Scoop solid coconut cream from chilled cans into a bowl. Add vanilla.
2. Whip with a mixer until fluffy (add 1 tbsp coconut liquid if too thick).

5. Serve

• Thaw cake 30 mins before slicing.
• Top with whipped cream and a sprinkle of flaky salt.

Pro Tips:

• Soaking Cashews: Speed it up by using boiling water (1 hour).
• Smoother Filling: Strain cherry mixture for a uniform texture.
• Storage: Keep frozen up to 2 weeks; thaw before serving.

A showstopping dessert that’s as nourishing as it is decadent! 🌱🍒🍫