Vanilla Coconut Cream “Cheesecake”

Ali Segersten (author) Jan 16, 2014
Average Recipe
Prep Time
30 minutes
Wait Time
3 hours
Cook Time
5 minutes
16 slices

To make this probiotic-rich, decadent dairy-free dessert you first need to have a batch of Soured Coconut Cream made. You will also need a 9-inch springform pan. If you don’t have one you can try making it in a 10-inch deep dish pie plate. For the crust, I use Sprouted Pumpkin Seeds, if you don’t have any you can use plain raw pumpkin seeds (pepitas). 



2 cups pumpkin seeds
2 teaspoons cinnamon
1 pinches fine sea salt
10 medjool dates pitted
1 tablespoons coconut oil


2 cups soured coconut cream
½ cups coconut cream
6 tablespoons maple syrup
1 teaspoons agar powder
1 teaspoons raw vanilla powder


1½ cups raspberries (thaw if frozen)
4 medjool dates pitted