No Bake Strawberry & Coconut Vegan 'Cheesecake'

No Bake Strawberry & Coconut Vegan ‘Cheesecake’

Hello Everyone! Yes I am aware that it is indeed Tuesday and not a Wednesday – but today is a special day which indefinitely deserves a special post too! Today is the middle child’s 22nd Birthday, and since last year (which was the year I came back to Brunei) I’ve been baking cakes for the family. It was the better solution to, I guess, wanting a specific flavour for an affordable price. I cannot stress enough house much I hate store bought cakes – mainly because of their icing; too thick, too sweet, just… Ugh. I’m not much of a baker since I’m more into savoury foods, but I guess baking a cake 4 times a year (at minimum) isn’t too stressful and helps me practice.

Happy 22nd Birthday Angela!
Happy 22nd Birthday Angela! – early dinner at Balkony today after work. The cake not only looked amazing, but it tasted so good as well! I will definitely try out more no bake vegan ‘cheesecakes’ in the upcoming months – maybe for my Birthday in November!

Today’s recipe shall keep in theme with the theme for this month on Amcarmen’s Kitchen, which is, if you haven’t been following, Yes Ve Gan! A month of tribute to animal-free dishes that are sure to tickle your tummies from a different perspective. Before I had the idea of coming up with an animal-free theme for the blog, I wanted to bake a strawberry shortcake for my sister. I then only just changed my mind earlier last week to do a No Bake Strawberry & Coconut ‘Cheesecake’ for her after being inspired and reminded of the cake that Miao made back in March when we gathered for a dinner and catch up session with friends in Singapore. I think I mentioned in the beginning of the month in a post that it was a pretty darn delicious cake and it made me crave for more! So I thought to myself, why do I give a raw vegan cake a try since, like Miao at that time, I have never done one before! It’s super easy to make and you can substitute the strawberries out for your favourites berries such as raspberries, blueberries, blackberries, or boysenberries.

No Bake Strawberry & Coconut Vegan 'Cheesecake'

This ‘cheesecake’ is completely gluten-free, dairy-free, and egg-free! The recipe makes for one 8″ sized cake, but of course you can always double the recipe to make a bigger one if you wish! Mind you, for those who have not read in an earlier post this month, I haven’t stopped eating animals, dairy, or eggs altogether. I still eat my meat, but not as often as I used to, and I still have my daily dose of cow’s milk in the mornings  to accompany my breakfast. I don’t see myself going completely vegan in the next couple of years – but who knows, that may change over time when I make that shift to loving all animals, and most importantly for a healthier lifestyle. For now, it is something that I want to look into and slowly add this way of eating into my daily diet.

No Bake Strawberry & Coconut Vegan 'Cheesecake' Ingredients


*preferably overnight to ensure that the cake is set.


For the crust

  • 250g medjool dates, pitted
  • 3/4 cup sliced almonds
  • Pinch of salt

For the filling

  • 1 cup raw cashews, soaked overnight* and drained
  • 1 punnet (25g) fresh or frozen (but thawed) strawberries
  • 2/3 cup full fat coconut milk
  • 4 tbsp coconut oil, liquified
  • 2 & 1/2 tbsp lemon juice
  • 2 tbsp maple syrup
  • Zest of 1 small lemon

For the topping

  • Fresh strawberries
  • Shredded coconut
  • Edible flowers (optional)

*if you are a bit pressed for time, or decided to make your cake today and hadn’t realised that you needed to soak your cashews overnight, then you can soak them in very hot water for about an hour instead of overnight.


  1. Crust: Soak the pitted medjool dates in warm water for about 15-20 minutes and then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and a pinch of salt, and pulse until a paste forms.
  2. Press mixture into an 8-inch springform pan (if you don’t have a springform pan, use a pie tin or a regular cake pan covered with baking paper). Place the crusted pan in the freezer while you prepare the filling.
  3. Filling: Put all ingredients for the filling in a blender and blend on low until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
  4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with fresh strawberries, shredded coconut, and edible flowers.

Tip: Run your knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.

No Bake Strawberry & Coconut Vegan 'Cheesecake'

No Bake Strawberry & Coconut Vegan 'Cheesecake'


– Ally xx

Auguest 2016: Wong Miao Hui

Raw Nutty Orange & Blueberry Vegan ‘Cheesecake’

The perfect vegan dessert for your next dinner party.

Hey there! My name is Miao, pronounced “Meow” and I am currently located in Singapore. I’ve known the lovely Allison for a good 12 years now, perhaps for even longer! We attended the same high school back in Brunei. A few years went by before we recently got in contact again, and this time we had more in common than ever before­ – the both of us had branched from loving food, to loving to cook food during our years of studying abroad. Our enthusiasm was shared over social media and it was agreed that we had to, had to, collaborate in hosting a dinner party the very next time we stood on common soil.

Dinner parties are great! They indulge our senses through so many different factors; from the atmospheric music playing in the background, the vibrant and dramatic display of what’s being served, to the tantalising aroma of something sizzling, something roasted, something seasoned in the air. In every way, a dinner party is an experience of art, as a guest you are inclined to explore the texture of your dish and savour the flavours, forming an opinion that’ll later be added to the table’s conversation. For people who love to cook, a dinner party is an exciting show to curate.

I’ve hosted a few dinner parties since the start of my time in Singapore, and every time it’s been the perfect way to rekindle old friendships, create new memories, and to sprout conversations between acquaintances. Well what’s a dinner party without its guests? Allison and I rounded up a few other pals from our high-school days along with a few foodies I’ve grown to love in Singapore.

One seat at the table was reserved for our vegan friend, adding a little variety to the collective diet. Accommodating to a vegan was completely new to me, the savoury vegan recipes weren’t all that hard to comprehend, but because I specialise in baking cakes, deciding what to create for dessert took a little more time for consideration. We made an array of dishes for the mains, including both vegan approved recipes and recipes with meat, while trying as much as possible to have everyone enjoy similar flavours. The dessert was to mark the finale of the show, and it only seemed appropriate to have everyone leave with the same experience and same lingering flavour in their mouth.

Well, after some time browsing through recipes online, I realised just how darn easy vegan desserts are to make! And they can still be just as rich and indulgent as desserts with animal products – like the vegan ‘cheesecake’ I’m about to introduce. Now I sit here still thinking how I wasn’t introduced to vegan desserts any earlier; they’re healthier, somewhat more refreshing and require less cleaning up. So without further ado, here is the perfect dessert recipe for your next dinner party with or without your vegan buddies.

Raw Nutty Orange & Blueberry Vegan 'Cheesecake'



For the nutty crust 

  • 2 cups raw nuts
  • 1/2 cup medjool dates
  • 1/2 cup dried cranberries
  • Pinch of salt

For the orange ‘cheesecake’

  • 3 cups cashews
  • 3/4 cup fresh orange juice
  • Juice of one lemon
  • 1/2 cup melted coconut oil
  • 1/2 cup agave or maple syrup
  • Orange zest from all the juiced oranges
  • Pinch of salt

For the blueberry layer

  • 2 cups frozen blueberries
  • 1/4 cup of the orange ‘cheesecake’ mixture


  1. To make the crust: Process all ingredients for the crust in a food processor, until the nuts become crumbs and the mixture sticks together when you press it. Press into the bottom of an 8 inch spring-form pan to form the first layer of your cake. Leave in the fridge to chill.
  2. To make the orange cheesecake layer: Excluding the orange zest, blend all other ingredients in your blender at high-speed until very smooth, then with a spoon add in the orange zest to taste. Take out 1/4 cup of the mixture for the blueberry layer, pour the remaining mixture onto the chilled crust and then leave it in the freezer.
  3. To make the blueberry layer: Simply blend the blueberries and the 1/4 cup of cheesecake mixture with your food processor. Spread this evenly over your cheesecake and keep it in the freezer or fridge overnight. I prefer keeping it in the freezer as I live in a tropical climate and it only takes 15 minutes for the cake to soften for serving.
  4. You can serve the cake with blueberries or sliced oranges for that additional wow factor.

Raw Nutty Orange & Blueberry Vegan 'Cheesecake'

Raw Nutty Orange & Blueberry Vegan 'Cheesecake'

Recipe Copyright © 2016 | misohui