EASY ICE CREAM CHEESECAKE RECIPE

No-bake cheesecakes are a great choice for summer. They are perfect for any occasion, so easy to make and so refreshing.

This delicious coconut, lemon, and berry cheesecake has a nutty crust sweetened with dates and topped with rich and creamy coconut layer with added fresh berries.

This cheesecake is vegan, gluten-free, dairy-free, soy-free, no-bake, and perfect for summer.

Note: This is a mini cheesecake 12 cm in diameter. Makes 4-6 servings.

HOW TO MAKE COCONUT LEMON & BERRY CHEESECAKE

Soak cashews in water for at least 4 hours and dates for 1-2 hours before making this cake. After soaking, you need to drain dates really well – use a fork to remove any excess water.

Rinse fresh raspberries and blueberries in cold water and gently pat them dry with a paper towel until all excess water has been thoroughly absorbed. Set aside for the coconut, lemon, and berry layer.

CRUST

Line the base of a panettone mold 12×10 cm with baking paper.

Place roasted almonds (check How to roast almonds), rolled oats, and drained dates in a food processor and process until the mixture sticks together. Adjust sweetness if needed. If the crust is too dry, add just a tiny bit of coconut oil. If the crust is too moist, add 1/2 – 1 teaspoon ground rolled oats.

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust in the fridge while you make the coconut, lemon, and berry layer.

COCONUT LEMON AND BERRY LAYER

Drain cashews and place them in a blender. Add coconut cream (see Note on coconut cream), lemon juice, and agave and blend on high speed until smooth and creamy.

Add in shredded coconut and blend again shortly until all is well combined. If the mixture is too thick, add 3-4 tablespoons of coconut oil. Adjust sweetness if needed.

Gently fold in fresh raspberries and blueberries with a spatula.

Pour the filling over the crust and place the cake in the freezer to set for at least 4-5 hours.

Serving suggestion: Top with berries and edible flowers.

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.

You can find instructions and the exact measurements in the recipe card below.

TIPS AND HOW-TOS

TIP: Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill your coconut milk in the refrigerator overnight, being sure not to shake the can to encourage separation of the cream and liquid.

HOW TO ROAST ALMONDS

Roasting almonds deepens their flavor and gives them a crisper texture. Here is how to do it:

Preheat oven to 180 °C. Spread the almonds in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the almonds to cook evenly.

When the almonds are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.

COCONUT LEMON & BERRY CHEESECAKE IS:

• Vegan

• Gluten-free

• Dairy-free

• No-bake

• Creamy

• A perfect summer dessert

INTERESTED IN MORE NO-BAKE CHEESECAKE RECIPES?

Check out these:

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.

Coconut Lemon & Berry Cheesecake Nensi Beram Coconut lemon and berry ice cream cheesecake with a nutty crust and a creamy coconut layer with fresh berries. No-bake, vegan, and gluten-free. Print Recipe Pin Recipe Course Dessert Cuisine Gluten-free, Vegan Equipment Panettone mold 12x10 cm

High-speed blender Ingredients Crust 80 g roasted almonds

20 g rolled oats

70 g dates previously soaked in water for 1 hour Coconut and lemon filling 200 g cashews previously soaked in water for minimum 4 hours

100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk

juice of 1/2 lemon

4-5 tablespoons agave

20 g shredded coconut

3-4 tablespoons coconut oil Extra 100 g fresh raspberries

100 g fresh blueberries

extra berries for decoration Instructions Crust Line the base of a panettone mold 12×10cm with baking paper.

Place roasted almonds, ground rolled oats, and drained dates into the food processor and process until the mixture sticks together. Note: You need to drain dates really well after soaking them - you can use a fork to remove any excess water.

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust in the fridge while you make the coconut-raspberry layer.

Place it in the fridge. Coconut and lemon filling Drain cashews and place them in a blender. Add coconut cream, lemon juice, and agave. Blend on high speed until the mixture becomes creamy.

Add in shredded coconut and blend again shortly. If the mixture is too thick, add 3-4 tablespoons of coconut oil. Adjust sweetness if needed.

Gently fold in fresh raspberries and blueberries with a spatula.

Pour the filling over the crust and place the cake in the freezer to set for at least 4-5 hours.

Serving suggestion: top it with berries and edible flowers. Notes NOTE ON FRESH BERRIES Rinse fresh raspberries and blueberries in cold water and gently pat them dry with a paper towel until all excess water has been thoroughly absorbed. Set aside for the coconut and raspberry layer. NOTE ON COCONUT CREAM Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape. Keyword coconut berry cheesecake, coconut lemon cheesecake, no-bake cheesecake, raw coconut cake, vegan cheesecake Tried this recipe? Let us know how it was in the comments section . We are very grateful for your feedback.

If you like this image, click below to Pin and follow us on Pinterest.

3K Shares Pin 314

Never miss a recipe! Please leave this field empty