Almond Butter Coconut Cheesecake

    • Yield
    • Difficulty
    • Easy
  • 12345 (16 votes, average: 4.06 out of 5)

This cheesecake is the perfect blend of nuttiness and sweet, creamy coconut. The cream filling, when you first make it, tastes like a giant almond butter marshmallow so, yes, this dessert will pretty much blow your mind. If you’re feeling impatient you could also skip the cake-making part and turn the filling into a dessert pudding, topped with berries and chocolate. Whatever way you eat it, it’s almond butter + coconut + cheesecake so you really can’t go wrong!


Cheesecake Filling
  • 1 cup coconut meat (if frozen, defrost overnight)
  • 1 cup almond butter
  • 3 Tbsp. maple syrup
  • 3 Tbsp. unsweetened almond milk
  • ¼ tsp. vanilla extract
  • 1/8 tsp. salt
  • ¼ cup coconut oil, melted


  1. In your food processor, combine the cashews, shredded coconut, vanilla, and salt. Once the mixture becomes more fine, add the dates one at a time while the food processor is still on.
  2. Lightly oil two 4” spring form pans with coconut oil. Press the crust into the bottom of each pan.
Cheesecake Filling
  1. In your blender, combine all ingredients except for the coconut oil and blend on high until creamy.
  2. Add melted coconut oil and blend again for about 30 seconds.
  3. Pour the filling into each pan and smooth out the top. Any leftover filling can be stored in a jar in your fridge!
  4. Place both cheesecakes in your freezer overnight. The next day, remove the cheesecakes from the freezer, wipe around the pan with a wet dishtowel and remove the cheesecakes from the molds.
  5. Place in your fridge to defrost (about 2 hours) and serve with your favorite toppings – we defrosted frozen berries and poured them on top for a AB&J-cheesecake!
Hallie and ReyaAbout Hallie and Reya

Hallie and Reya Tobias are the founders of Nibs and Greens, a raw food company based in Portland, Oregon where they create and distribute raw, vegan, and gluten-free treats and cakes to grocery stores and local businesses. They started Nibs & Greens in order to share their passion for healthy, delicious desserts with the community around them. Nibs & Greens functions as both a wholesale raw food business and healthy food blog, sharing plant-based, creative recipes of all sorts. Both Hallie and Reya graduated with a degree in Exercise Science and Nutrition and are fitness and health food fanatics. They believe in eating whole, plant-based foods to support body, mind, and soul, and that healthy desserts should always be a mindful indulgence.

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