Strawberry & Coconut Dairy-Free Cheesecake

Strawberry & Coconut Dairy-Free Cheesecake

Strawberry & Coconut Dairy-Free Cheesecake 38 People saved this recipe.

A fresh, dairy free spin on a dessert classic.

Servings: 6

intermediate Desserts Sunrise Soft Tofu (Western Canada) (300g)

  • 25 min prep
  • 30 min cook
  • 6 people


  • 1 pkg Sunrise Soft Tofu (Western Canada) (300g) blended
  • CRUST:
  • 1 Cup Graham Cracker Crumbs
  • ½ Cup Shredded Coconut, sweetened
  • 3 Tbsp Melted Coconut Oil
  • ¼ tsp Salt
  • 1 Avocado
  • 2 Strawberries
  • 1 Cup Cashews, raw, unsalted
  • 2 Tbsp Lime juice
  • 3 Tbsp Honey
  • ½ tsp Vanilla extract
  • ¼ cup Coconut Oil
  • 6-8 Strawberries (for garnish)


  1. Soak the cashews in hot water for ½ hour.
  2. To make the crust, mix together the graham cracker crumbs, shredded coconut, salt and melted coconut oil. Scoop 1/3 cup of the mixture into 6 individual serving glasses. Pack down the crust. Place in refrigerator to firm up.
  3. Drain the cashews and place them into a food processor or blender with the remaining filling ingredients. Blend until fully incorporated and smooth.
  4. Pour 1/3 cup of the filling mixture into each serving glass and smooth out the surface using a spoon. Chill in the refrigerator for an hour or more. Garnish with sliced strawberries before serving.
  5. *TIP* Substitute strawberries for your favourite fruit, mango, raspberries, etc.

As per one serving size ()