Back to All Recipes

Strawberry & Coconut Dairy-Free Cheesecake

  • Dairy-Free
  • Entertain with Tofu
  • Vegan
  • Soft Tofu
  • Dessert

A fresh, dairy-free spin on a dessert classic.



1 pkg Sunrise Soft Tofu , blended
1 avocado
2 cups 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 cup Graham Cracker Crumbs
½ cup Shredded Coconut, sweetened
3 tbsp melted coconut oil
¼ tsp salt


  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.

Substitute strawberries for your favourite fruit, mango, raspberries, etc.

Best made with: