Coco Start lemon cheesecake (vegan!)

1 cheese cake | soak time overnight* |prep time 35 | freezer time 6 hours



  • 150 g raw almonds, roasted
  • 150 g cup raw walnuts, roasted
  • 250 g Medjool dates, pitted
  • 50 g rolled oats
  • Pinch sea salt


  • 3 cups raw cashews, soaked
  • 400 ml Abbot Kinney’s Coco Start
  • 3 tbsp agave syrup
  • 50 g coconut oil, melted
  • 1 lime, juice
  • 1 big lemon, zest and juice
  • 1 tsp vanilla extract
  • Pinch sea salt


  • Fresh fruits, to taste
  • 25 cm spring form pan


  1. Soak the cashews overnight in cool water (preferably) or in very hot water for 1 hour*
  2. Preheat the oven to 160 °C degrees and line baking sheet with parchment paper.
  3. Roast the nuts (separately) for 15 minutes, or until they are light brown.
  4. Place the almonds into a food processor and pulse until they've broken down a bit, then add the walnuts and pulse again.
  5. Add the dates and the oats and pulse until everything begins to stick together. The crust should hold together when you pinch it in between your fingers.
  6. Add the crust mixture to the spring form pan and spread it evenly over the bottom with a spatula. Press it firmly down with the bottom of a glass to really pack it down.
  7. Place all the filling ingredients into a food processor or a blender and blend on high speed until smooth.
  8. Pour the mixture on top of the crust layer. Cover the cheesecake with a piece of plastic wrap and freeze it for 5-6 hours or overnight.
  9. Once set, remove the cheesecake from the pan. Dress the cake with e.g. cherries (frozen), raspberries, blackberries, fig, fresh mint leaves and passion fruit.
  10. Serve it frozen or let it thaw at room temperature for 10-15 minutes before serving.
  11. Store leftover cheesecake in an airtight container in the freezer for 1-2 weeks.

vegan cheesecake

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