Vegan Creamy Cheesecake with homemade Strawberry Jam in a Glass

This creamy cheesecake is super easy to make and it’s detox friendly.  So yes, if you’re participating in my April 25th detox – this dessert can be added to your menu!  You’ll feel like you’re cheating, but no need for any guilt because it’s healthy, raw, and digests seamlessly!  

INGREDIENTS:  (serves 2)

For the Filling:

  • Half of 1 packet of frozen Exocotic Superfoods coconut meat – fully thawed OR the meat of 3-4 young coconuts
  • Juice of 1 lemon
  • 1 Tbsp raw cashew butter or 1 full Tbsp of raw cashes
  • Vanilla Stevia (NuNaturals or Stevita brand) – to taste
  • 1/8 – 1/4 cup water & 1 Tbsp Pure Maple syrup (grade B), OR 1/8 – 1/4 cup raw young coconut water

Blend together until smooth and creamy, then assemble.  


  • Crumble 1 Coco-Roon (Vanilla or Lemon flavor) per serving, in decorative glasses
  • Fill the rest of the container with about 1/2-3/4 cup of the filling 
  • Then top with a small dollop of homemade strawberry jam:  Crush together fresh organic strawberries and pure maple syrup (to taste).  

Refrigerate for at least 45 minutes and enjoy!

(Tip:  If you want to make 4 servings, just double the ingredients).
cheesecake side view1