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Coconut Yuzu Cheesecake (vegan, raw, gluten free)

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 12 servings 1x
  • Category: Cakes and Pies
  • Cuisine: Healthy

Ultra smooth in texture, this easy-to-make coconut cheesecake has a subtle and delicate refreshing flavor brought by the yuzu. Much healthier than a traditional recipe, it is also raw, vegan, and gluten free!

Ingredients

Scale

For the base:

  • 1/2 cup (75g) cashews
  • 2 Tablespoons coconut oil, melted
  • 1 cup (60g) shredded coconut
  • 1/2 cup (75g) almonds
  • 1 pinch Himalayan salt
  • 7 medjool dates, pitted
  • Zest of 1 organic lemon

For the filling:

  • 2 cups (300g) cashews, soaked
  • 2 organic lemons (juice + zest of 1)
  • 1/4 cup (60ml) full fat coconut milk
  • 2/3 cup (150 ml) maple or agave syrup
  • 1 pinch Himalayan salt
  • 2 tsp yuzu powder
  • 1/2 cup (120 ml) coconut oil, melted

Instructions

  1. Soak the 2 cups of cashews for the filling: place them in a bowl, cover with filtered water and leave to stand overnight or at least for 4 hours. Drain off the water and rinse the cashews well.
  2. Line a 8×10 inch (20×25 cm) form or a 9 inch (23 cm) round form with parchment paper. Set aside.
  3. For the base: gently melt the coconut oil for a few seconds in the microwave. Place the coconut, cashew nuts (the ones that are not soaked), almonds and salt into a food processor and blend until the mixture looks like chunky crumbs. Add the pitted medjool dates and blend until well combined. Add the coconut oil, lemon zest and blend.
  4. Press the base mixture into the prepared form, then place in the refrigerator to set.
  5. For the filling: place the soaked and drained cashews into a food processor, along with lemon juice, zest, coconut milk, maple syrup and sea salt. Blend until smooth. Add the yuzu powder and stir well. Add the melted coconut oil while the motor is running to get a perfect smooth texture.
  6. Pour the filing onto the prepared base, smooth with a spatula and place in the freezer for a minimum of 1 hour. Transfer to the fridge up to 20 minutes before serving.
  7. Place on a chopping board and cut into slices.

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https://www.delscookingtwist.com/raw-coconut-yuzu-cheesecake-vegan-gluten-free/