• Cooking Time: 0
  • Servings: 16
  • Preparation Time: 60


This recipe comes originally from Vegetarian Times. I was looking for great gluten-free recipes, because my sweetie was diagnosed with celiac disease last year. I was pretty skeptical of a vegan cheesecake, but tried this one. Oh my goodness, were we ever pleasantly surprised! This is fantastic!

I've made a few changes from the original to make it my own.


  • 2 cups macadamia nuts
  • 1 1/2 cups cashews
  • 1/2 cup pitted dates
  • 1/4 cup shredded, unsweetened coconut
  • 5 T coconut oil, melted (gently warmed)
  • 1/4 c filtered water
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup raw agave nectar
  • 2 tsp. vanilla extract
  • garnish: sliced strawberries and blackberries


  • *In one bowl, cover macadamia nuts with water and soak for four hours. In another bowl, soak cashews for four hours.
  • *Separately, drain both kinds of nuts.
  • *In bowl of food processor, pulse drained macadamias with dates to achieve a coarse, sticky crumb.
  • *Sprinkle shredded coconut into the bottom of an 8" x 8" glass baking dish, preferably one that has a lid. The coconut will help prevent sticking. Gently press the macadamia and date mixture into an even layer over the coconut.
  • *Place drained cashews in the bowl of the food processor. Puree with coconut oil, water, lime juice, agave nectar, and vanilla. Puree until completely smooth.
  • *Pour cashew filling evenly into macadamia nut crust. Cover, and place in freezer until set, one to two hours.
  • *While frozen, cut into sixteen squares. Cutting while frozen will help preserve the shape of each piece. Cut each square diagonally in half, so you have thirty-two triangles. Thaw in fridge, about an hour. Serve with your favorite berries in season.

Categories: Bar  Cheesecake  Frozen  Misc. Dessert 

Author Credit: Vegetarian Times

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