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+ servings
coconut chocolate cheesecake drizzled with chocolate dripping down edges and decorated with coconut candy balls
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4 from 1 vote

Bounty Cheesecake

An insanely creamy vegan Bounty Cheesecake. Flourless, gluten-free, no-bake and healthy enough for breakfast as well as dessert.
Prep Time10 mins
Chilling Time3 hrs
Course: Dessert, Snack
Cuisine: American, English
Keyword: cheesecake, dairy-free, eggless, flourless, gluten-free, grain-free, healthy, no-bake, plant-based, raw, vegan, vegan foodporn, vegan junk food, vegetarian
Servings: 12 slices
Calories: 577kcal
Author: Reena Sharma


Flourless cheesecake base

  • 200 g almonds
  • 200 g walnuts
  • 2 tbsp coconut sugar
  • 5 tbsp coconut butter

Vegan cream cheese

  • 150 g raw cashews soak these overnight and drain
  • 5 tbsp maple syrup
  • 400 g 1 can full fat coconut milk
  • 200 g desiccated coconut

Homemade raw chocolate

  • 60 ml coconut melted coconut butter
  • 40 g cocoa powder
  • 2 tbsp maple syrup


  • Add the walnuts and almonds to a food processor and blitz to achieve coarse crumbs.
  • Combine this with the sugar and coconut butter with hands or fork until well incorporated.
  • Press tightly into spongiform tin, lining base and keep aside in the fridge.
  • Next, add the soaked cashews, coconut milk
  • Spread carefully on top of biscuit base and leave aside
  • Add the cashews to a food processor with the coconut milk and maple syrup and blend into a smooth cream.
  • Fold the coconut into the cream and pour on top of the biscuit base.
  • Place into the freezer for at least 1-2 hours.
  • Add the cocoa powder to the maple syrup and cocoa powder and drizzle on top of the cheesecake. Place back into the freezer for 2 hours.
  • Before serving, remove from freezer and allow to rest for 10 minutes before slicing. It can be left out longer to rest or in the fridge if you prefer the cream layer to be a little more soft.


  • Coconut butter can be replaced with coconut oil
  • Coconut sugar can be subbed with any other sugar or syrup
  • Any variety of nuts can be used for the base including almond flour (almond flour cheesecake crust recipe used in my Snickers Cheesecake)
  • If not abiding by raw food diet then any peanut butter can be used


Calories: 577kcal | Carbohydrates: 28g | Protein: 11g | Fat: 51g | Saturated Fat: 24g | Trans Fat: 1g | Sodium: 20mg | Potassium: 514mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 4mg