No Bake Tropical Cheesecake

If there’s one thing that I would be known for in the food world, then I reckon it would definitely be no-bake desserts! I’ve been making these no-bake cheesecake concoctions for the longest time now and somehow still haven’t tired of them yet. Actually, I don’t think that I ever will. There’s just endless flavour combination possibilities and they’re far more simple and fuss free to make than the classic baked variety! 

This particular little number is perfect for this time of year, as it’s packed with fresh, tropical flavours. The main filling is an ultra creamy tropical cashew cream, with hints of coconut and the fruity flavours from the Onken yoghurt. Despite the cheesecake name, this cake doesn’t actually contain any cheese and the cashews act as a replacement for this. Cashew nuts are one of my main kitchen staple ingredients, as they’re just so versatile and pretty much essential when making raw desserts, like cheesecakes! It’s amazing how they can be blended up to create such a creamy, sweet filling.. and then they’re also great for making cheese cakes as they have a beautifully mellow flavour that you can easily build upon. 

No Bake Tropical Cheesecake

Prep Time20 minutes
Total Time15 hours 54 minutes
Author: Charley



  • 1 cup oat flour
  • 1 cup pitted dates
  • Tbsp coconut oil


  • 1 cup Onken Mango Papaya & passionfruit yoghurt
  • 1 1/4 cup cashews
  • 3 tbsp coconut oil
  • Juice from 1/2 a lemon


  • 1 heaped cup frozen raspberries
  • 2 tbsp maple syrup
  • 2 tbsp chia seeds


  • Start by making the cake base and combine the oat flour, dates, coconut oil and salt in a food processor and blend until well combined.
  • Transfer the mixture into a loose bottom cake tin (about 20 cm) and press this into the base and up around the sides to create a wall for the filling. Pop this into the freezer to chill whilst you make the other layers.
  • For the filling, blend together the yoghurt, cashews, coconut oil and lemon juice until really smooth and creamy. Pour this over the base and return the cake to the freezer for at least 4 hours.
  • For the jam layer, gently heat the berries in a saucepan to create a berry compote, then remove from the heat stir through the maple syrup and chia seeds. Allow the mixture to thicken and set aside to cool.
  • Once your cake is set, top with a layer of your raspberry jam mixture and garish with some fresh fruit before serving.
  • Allow to thaw a little before slicing If needed.

Looking for something?

Welcome TO the blog!


My cookbook is out now!

Share the Post: