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Coconut Milk Cheesecake

Yields 4 Servings

  • 12 oz walnuts (pulsed & finely ground in  food processor)
  • ½ cup oats (finely ground into a powder)            
  • ½- 1 cup pureed dates (hydrate in boiling water until soft)            
  • ½ tsp cinnamon        
  • ½ tsp ginger            
  • ½ cup coconut flakes  (optional)      
  • 2 cups cashews (Cover cashews with boiling water and leave to soften for 15 minutes, strain)
  • 1 lemon (zested & juiced)
  • 1 can coconut milk (shake well)
  • ¼- ½ cup honey     


  1. Combine ingredients together in a bowl.  
  2. Line a pan with tin foil.  Press a ¼ - ½ inch layer into base of the pan.  You can bake to set (7-10 minutes at 350 F) or leave raw.  If you bake it, allow it to cool before pouring the cheesecake base.


  1. Puree all ingredients in a food processor or a Vita Mix until smooth.  
  2. Adjust to taste by adding more lemon zest or date paste.  And continue to puree for desired smoothness.  
  3. Pour over the crust and allow to set up for 4-6 hours in the freezer or overnight.