Acai Cheesecake

Acai Cheesecake

Acai Cheesecake

Dairy free-cheesecake? You heard that right. Everyone can get behind this vegan-friendly treat. Savor the creamy bliss of our Sunsweet-inspired Acai and Dates Cheesecake. Made with blended cashews, nutrient-rich fruits, and sweetened with pure maple syrup, this guilt-free dessert is a delightful indulgence that hits the spot.

Calories per seving 307

Fat 15g

Carbohydrates 42g

Protein 6g


  • 1.5 cups Sunsweet® Pitted Dates soaked, for a 2-3 hours
  • 2 cups raw cashews, soaked for 2-3 hours
  • 1 cup shelled sunflower seeds
  • 1/2 banana
  • 2 Tbsp coconut butter
  • 2 cups frozen acai puree, unsweetened, slightly thawed
  • 1 lemon, juiced
  • 1/2 cup maple syrup
  • Optional Toppings
  • Coconut whipped cream
  • Pistachios, chopped
  • Pomegranate arils


Place dates in a bowl, and place raw cashews in a separate bowl. Cover each with warm water. Allow to soak for a few hours. (This will help them to blend up easier!)
Remove acai from freezer and allow to thaw slightly (Until not frozen solid, but not fully a liquid.)
Drain the dates, and add to a food processor with sunflower seeds. Process into a sticky dough. Press the dough into a prepared spring-form pie pan, lined with a sheet of parchment paper.
Drain the cashews, and add to food processor, along with remaining filling ingredients. Blend until smooth. Pour filling over crust and spread into a smooth layer. Freeze for at least 2 hours, until completely firm.
Allow to sit on counter for about 10 minutes to thaw slightly before slicing. Add coconut whipped cream, chopped pistachios, and pomegranate seeds on top, or your favorite toppings!
Recipe created by Alyssia Sheikh of Mind Over Munch.