by soulfulpalate
Vegan Fruit Cheesecake

Cheesecake is a delicious dessert which usually consists of two or more layers. The base layer is mostly buttery and crunchy at the same time. Whereas the main and thickest layer is creamy, rich and decadent, as the name suggests its made out of cheese. Sometimes the uppermost layer is present too, which gives additional flavors and visual appeal to the dessert. Toppings are usually fresh fruits, fruit sauce, chocolate syrup, whipped cream, and nuts. However, my love for plant-based foods led me to create this healthy vegan fruit cheesecake recipe. The chocolate crust is gluten-free and table sugar-free. Loaded with the goodness of fruits in the upper layer, this fruit cheesecake is a perfect treat that you can enjoy without any guilt.

Star ingredient of the Vegan Fruit Cheesecake!

I made this cheesecake using canned coconut milk. And it is the star ingredient here. When you open the coconut can, you will notice a thick and creamy layer on top. And at the bottom of the can, all the liquid of coconut milk accumulates. The top creamy layer is a perfect substitute for dairy-based products in desserts. You can use this to make vegan ice creams and whipping cream. Or use for making frosting and icing in cakes. In this recipe, I substituted it for cheese. You can read more about the health benefits of using coconut milk here.

Today’s recipe is exceptional because my little munchkin helped me make it. Her petite hands spread all the magic I need in my kitchen. I try to include her in whatever cooking I can. She mainly loves baking, just like any girl. I encourage all mommies out there to help your kids achieve this critical life skill. It will enhance their logical thinking and mathematical mind too.

As you can see in the recipe video, I ask my little one to add pre-measured ingredients and do most of the mixing. While doing all of this, we not only bonded, but we also talked about how I measure different ingredients. While she managed to sneak in some yummy fruits here and there, she also took an interest in the recipe. And I got quite amazed at how she understood the basics of the baking process.

So go ahead and try this healthy vegan fruit cheesecake recipe with your little one. And if you don’t have one, then awaken your cooking memories with your beloved family members. Next, head over to my Strawberry Cheesecake ice cream recipe to indulge some more.

Vegan Fruit Cheesecake recipe
Vegan Fruit Cheesecake

Vegan Fruit Cheesecake With Chocolate Crust

Try this healthy vegan fruit cheesecake recipe with your little one. And if you don't have one, then awaken your cooking memories with your loved ones. Recipes vegan dessert, cheesecake recipe, fresh fruits, chocolate, gluten-free, table sugar-free, healthy dessert European Print This
Prep Time:
Nutrition facts: 324 calories 22 grams fat


  • 2 Ripe Banana
  • 30 g olive oil
  • 45 g Peanut Butter
  • 2-4 tsp Vanilla Extract
  • 150 g Rolled Oats Flour
  • 25 g Cacao Powder
  • 2 tsp Baking Powder
  • a pinch Sea Salt
  • 25 g Dark Chocolate Chunks
  • 2 cans Coconut Cream
  • 2-3 tsp Honey
  • 1 Apple
  • 160 g Grapes
  • 1 Mango
  • 2 Kiwi
  • 5-6 Strawberries
  • 10-12 Blueberries
  • For Garnish Dry/Fresh Mint Leaves
  • A drizzle Honey/Maple Syrup


  1. Prepare Chocolate Base for Cheesecake:

    In a large mixing bowl, mash bananas thoroughly using a masher.
    Then add olive oil, peanut butter, and vanilla extract. Mix everything and keep aside.

  2. In a separate bowl, mix dry ingredients by starting with rolled flour oats. Then sift in cacao powder along with the baking powder. Also, add a dash of sea salt.
    Give a thorough mix.
  3. Now add dry ingredients to wet ingredients and mix gently folding in the mixture.
    Once everything mixed, add dark chocolate chunks/chips and mix.
  4. In a baking dish, sprinkle some cacao powder and pour the prepared batter spreading evenly.
    Bake it in a preheated oven for at least 30 minutes at 300 degrees Fahrenheit.
  5. Prepare Vegan Cheese Filling:
    Carefully separate the upper layer of coconut cream from the bottom liquid layer of two tin cans and add to the mixing bowl.
    Add vanilla extract/essence and honey to it. Whip it up using a handheld blender until soft firm peaks form. Leave aside until ready to be used.
  6. Now, assemble the cooled chocolate cake base and start layering by adding chopped fruits to it. Add apple, grapes, and mango. Then add in whipped coconut cream and make sure to spread evenly covering the entire surface. Top up with thinly sliced kiwis and strawberries. Also, use blueberries or any other choice of fresh fruits like pineapple or blackberries or raspberries.
    Gently tap the top layer of fruits with a spatula to set fruits in.
  7. Cover the pan with a cling film and refrigerate for up to 3-4 hours or even overnight. Uncover the pan when the cake is ready to be served.
    Carefully separate the edges of the cake from pan and place on a serving dish.
  8. You can either garnish entire cheesecake with fresh mint leaves and drizzle maple syrup or honey over. Or you can garnish individual slices the same way.
    Enjoy the fresh tropical flavors of fruits and coconut along with exotic dark chocolate.


  • Skip using peanut butter in case of allergies. The crust will still taste good.
  • You can also use melted coconut oil or avocado oil for making crust. These oils are best suited for high heat cooking.
  • If you don't want to make the crust from scratch and have very little time for preparation, then consider using a blended mixture of dates, cacao powder, and almonds or coconut flour.
  • Also, if you are ok with gluten, then consider using digestive biscuits or graham crackers for crust. It will speed up the whole process of making this dessert.
Vegan Fruit Cheesecake with Chocolate crust

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