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Ocean Cheesecakes

  • Total: Prep: 15-20 mins Set: Overnight
  • Serves: Makes: 6 large single servings



  • 1 ½ cups blanched almond meal
  • 2 tbsp rice malt syrup
  • 2 tbsp coconut oil
  • 1/8 tsp salt


  • 1 cup raw cashews, soaked overnight
  • ¼ cup coconut cream (solid white part of the can)
  • ¼ cup Cocobella Vanilla coconut yogurt
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • ¼ cup fresh lemon juice
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • 1 – 2 tsp blue spirulina


  1. Add base ingredients into a bowl and mix well until a crumbly sticky mixture forms. Press into large cupcake moulds and place into the freezer.
  2. Combine all filling ingredients (except spirulina) into a high speed blender and blend until smooth and creamy. Separate the mixture into two bowls, adding blue spirulina into one and
    keeping the other one plain. Add dollops at a time into the moulds then swirl using a skewer. Place into the freezer to set.
  3. When ready, remove from moulds and decorate with your favourite toppings. Sit at room temperature for 10-15 minutes before serving. Enjoy!

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