If you love exploring exotic, vibrant flavors, you are in for an absolute treat. Rambutan is easily one of the most exciting top Asian fruits you should know about, and if you've been wondering how to use it in a gourmet dessert, this recipe is for you.
Why You'll Love This Recipe
This spectacular no-bake dessert pulls double duty. You can enjoy it straight from the freezer as a refreshing frozen rambutan ice cream cake, or let it chill in the fridge for a silky, rich vegan cheesecake.
Best of all? It’s completely vegan, gluten-free, refined sugar-free, and requires zero baking.
What is Rambutan?
If you are new to this gorgeous ingredient, check out our ultimate guide on the rambutan fruit to learn how to pick, peel, and prep them. They look a bit wild and hairy on the outside, but inside hides a sweet, juicy, translucent flesh that tastes like a dream—somewhere between a lychee and a grape.
I have already transformed this tropical gem into a vibrant rambutan juice, a refreshing rambutan ice cream, a cozy rambutan jam, and even a layered coconut rambutan jelly. But today, we are giving it the decadent dessert treatment it deserves.
Ingredients You'll Need
The Crust Base:
- 6 Medjool dates (pitted and soft, soak in warm water if they aren't soft)
- ¼ cup cashews (can be raw or roasted)
- 1 tablespoon coconut oil
The Creamy Cheesecake Layer:
- 10 rambutans (peeled and seeds cut away)
- ½ cup soaked raw cashews (soaked overnight in cold water, or for 10 minutes in boiling water to soften quickly)
- ⅓ cup coconut cream (see notes below for fridge vs. freezer versions!)
- Juice of 1 lime (to balance the sweetness and add a bright, tropical tang)
- A pinch of salt
The Topping:
- 10 rambutans, peeled and seeds cut away, chopped into fresh flesh pieces
Step-by-Step Instructions
Step 1: Press the Crust
- Line a 6-inch springform pan with parchment paper.
- Add the pitted Medjool dates, cashews, and coconut oil into a food processor.
- Pulse the mixture until it begins clumping together into a sticky dough.
- Transfer the mixture to your lined pan and use your fingers to firmly compress it into an even, solid layer.
Step 2: Blend the Filling and Assemble
- Add your prepped rambutan flesh, soaked and drained cashews, coconut cream, lime juice, and a pinch of salt into a high-speed blender.
- Blend on high until the mixture is completely smooth and free of lumps.
- Pour the cream filling directly over your date-and-cashew base.
- Scatter the remaining 10 chopped rambutan pieces across the top of the cake.
Step 3: Chill
- Either freeze or refrigerate to set. Refer to option A or option B (either freeze or refrigerate). The type of coconut cream that you use matters depending on which option you choose.
💡 Setting Notes: Choose Your Dessert Style
The beauty of this recipe is its flexibility. Depending on how you prepare the coconut cream, you can serve this in two completely different ways:
Option A: The Frozen Ice Cream Cake Style
Simply pop the cake straight into the freezer until it's completely firm. When you're ready to serve, let it sit on the counter for 5–10 minutes to make slicing easier. It eats exactly like a luxurious, fruit-forward ice cream cake!
Option B: The Cold & Creamy Refrigerator Style
If you want a traditional, soft, fork-tender cheesecake experience that sets beautifully in the fridge, you just need to make sure your cream structure holds up:
- Using standard coconut cream: Put your can of coconut cream in the fridge overnight. When you open it, scoop out only the thick, solidified white cream from the top to use in the blender. Discard or save the leftover liquid.
- The Shortcut: Alternatively, you can use Nature’s Charm coconut whipping cream or oat whipping cream straight from the can. These are formulated to solidify flawlessly in the refrigerator without any extra separation steps.
Enjoy this gorgeous treat frozen or cold! ✨❤️
Common Questions
Rambutan has a sweet, juicy, and slightly translucent flesh with a flavor profile very similar to lychee or a sweet grape, with a subtle tropical tang.
Yes! If you can't find fresh rambutan, canned rambutan flesh works perfectly for the blended filling. Just be sure to drain any excess moisture before blending so it doesn't make your cheesecake filling too watery.
This no-bake cheesecake stores beautifully in the freezer. Kept in an airtight container, it will stay fresh for up to 2 weeks. Just let it thaw on the counter for 5–10 minutes before slicing and serving.
The soaked cashews are essential for achieving that ultra-creamy, traditional "cheesecake" texture without dairy. However, if you have a nut allergy, you can substitute them with raw sunflower seeds (soaked the same way).
For the refrigerator method to hold its shape, you must use only the thick, solidified white cream from the top of a chilled can of coconut cream (discarding the liquid), or use a pre-formulated coconut whipping cream (I like Nature's Charm). If you use regular, shaken coconut milk, the filling will remain too liquid and will need to be stored in the freezer instead.
Want more delicous raw vegan no bake cakes like this one?
Why not try some of my other popular no bake cake recipes like this raw vegan no bake papaya cake, this 2 ingredient chocolate papaya cake, this high protein raw carrot cake, or my vegan coconut slice.
No-Bake Vegan Rambutan Cheesecake
Ingredients
The Crust Base
- 6 Medjool dates pitted and soft, soak in warm water if they aren't soft
- ¼ cup cashews can be raw or roasted
- 1 tablespoon coconut oil
The Creamy Cheesecake Layer
- 10 rambutans peeled and seeds cut away
- ½ cup soaked raw cashews soaked overnight in cold water, or for 10 minutes in boiling water to soften quickly
- ½ cup coconut cream see notes below for fridge vs. freezer versions!
- 1 lime, juice of
- 1 pinch salt
The Topping
- 10 rambutans peeled and seeds cut away, chopped into fresh flesh pieces
Instructions
Press The Crust
- Line a 6-inch springform pan with parchment paper.
- Add the pitted Medjool dates, cashews, and coconut oil into a food processor.
- Pulse the mixture until it begins clumping together into a sticky dough.
- Transfer the mixture to your lined pan and use your fingers to firmly compress it into an even, solid layer.
Blend The Filling and Assemble
- Add your prepped rambutan flesh, soaked and drained cashews, coconut cream, lime juice, and a pinch of salt into a high-speed blender.
- Blend on high until the mixture is completely smooth and free of lumps.
- Pour the cream filling directly over your date-and-cashew base.
- Scatter the remaining 10 chopped rambutan pieces across the top of the cake.
Chill
- Either freeze or refrigerate to set. Refer to option A or option B (either freeze or refrigerate). The type of coconut cream that you use matters depending on which option you choose.
Video
Notes
- Using standard coconut cream: Put your can of coconut cream in the fridge overnight. When you open it, scoop out only the thick, solidified white cream from the top to use in the blender. Discard or save the leftover liquid.
- The Shortcut: Alternatively, you can use Nature’s Charm coconut whipping cream or oat whipping cream straight from the can. These are formulated to solidify flawlessly in the refrigerator without any extra separation steps.
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