Pineapple Coconut No Bake Vegan Cheesecake Dessert Recipe
This no-bake cheesecake dessert is vegan friendly, made with cashews and coconut for a creamy texture and flavor, just like a traditional no-bake cheesecake. The pineapple and coconut flavor combination if reminiscent of a pina colada, and is perfect for a summertime treat. The entire dessert is made without any refined sugar, and is sweetened with dates and maple syrup. This dessert is healthy and delicious, so you can have your cake and eat it (guilt-free) too.
Ingredients for Pineapple Coconut No Bake Vegan Cheesecake:
The crust is made with rolled oats, shredded coconut, maple syrup, and coconut oil. The filling of the vegan cheesecake is made with raw cashews, coconut cream, water, vanilla, crushed pineapple, and coconut oil, with dates and maple syrup added for sweetness.
I use cashews as a main ingredient in my no-bake cheesecakes, because they are creamy and mild in flavor. Use raw cashews if you can (roasted will be a bit grainier, and have a stronger nut flavor). I boil the cashews and dates in this recipe, mostly because I usually decide to make this dessert at the last minute, but you can soak the cashews and dates over night as well and skip the stove all together. The purpose of soaking or boiling the cashews, is to soften them up, so when you blend all the ingredients together, they become smooth and creamy. If you skip this step, you may end up with a slightly grainy texture.
This No Bake Cheesecake Style Vegan Dessert is:
Egg Free
Vegan
Dairy Free
Gluten Free
Soy Free
Refined Sugar Free
Raw Vegan
The Home Baked Vegan’s Recipe for Pineapple Coconut No Bake Vegan Cheesecake:
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Ingredients:
Crust:
1/4 Cup Shredded Coconut
1 1/2 Cup Rolled Oats
2 Tbsp Maple Syrup
1/4 Cup Coconut Oil, melted
Filling:
3 Cup Cashews
1/4 Cup Coconut Cream
1 1/2 Cups Crushed Coconut
1 tsp Vanilla Extract
1/2 Cup Dates
3 Tbsp Maple Syrup
1/4 Cup Coconut Oil, melted
1/4 tsp Turmeric
Method:
Boil the cashews and dates in a pot of water, for approximately 10 minutes. Drain and set aside.
Prepare the crust:
In a food processor or high powdered blender, blend together the rolled oats and shredded coconut. Transfer to a bowl, and stir in the maple syrup and coconut oil until combined.
Press into the bottom of a springform pan, and set aside.
Prepare the filling:
In a food processor or high powered blender, blend together all of the ingredients for the filling, until smooth. (Cashews, Coconut Cream, Crushed Pineapple, Vanilla, Dates, Maple Syrup, Coconut Oil, Turmeric).
Pour into the springform pan, and use a rubber spatula to smooth the top into an even layer.
Freeze the dessert for 2 – 3 hours, then transfer to the refrigerator to defrost before eating.
Store in the fridge to enjoy within 24 hours, or transfer back to the freezer in an airtight container for longer storage.
vegan, no bake cheesecake, raw vegan, gluten free, sugar free, dessert
dessert
Pineapple Coconut No Bake Vegan Cheesecake
Prep time: 15 MFreeze time: 2 hourTotal time: 2 H & 15 M
Pineapple Coconut No Bake Vegan Cheesecake Dessert Recipe – Gluten Free and Refined Sugar Free
Ingredients:
Crust
- 1/4 Cup Shredded Coconut
- 1 1/2 Cup Rolled Oats
- 2 Tbsp Maple Syrup
- 1/4 Cup Coconut Oil, melted
Filling
- 3 Cup Cashews
- 1/4 Cup Coconut Cream
- 1 1/2 Cups Crushed Coconut
- 1 tsp Vanilla Extract
- 1/2 Cup Dates
- 3 Tbsp Maple Syrup
- 1/4 Cup Coconut Oil, melted
- 1/4 tsp Turmeric
Instructions:
- Boil the cashews and dates in a pot of water, for approximately 10 minutes. Drain and set aside.
Prepare Crust
- In a food processor or high powdered blender, blend together the rolled oats and shredded coconut. Transfer to a bowl, and stir in the maple syrup and coconut oil until combined.
- Press into the bottom of a springform pan, and set aside.
Prepare the Filling
- In a food processor or high powered blender, blend together all of the ingredients for the filling, until smooth. (Cashews, Coconut Cream, Crushed Pineapple, Vanilla, Dates, Maple Syrup, Coconut Oil, Turmeric).
- Pour into the springform pan, and use a rubber spatula to smooth the top into an even layer.
- Freeze the dessert for 2 – 3 hours, then transfer to the refrigerator to defrost before eating.
- Store in the fridge to enjoy within 24 hours, or transfer back to the freezer in an airtight container for longer storage.
Calories
303.74
Fat (grams)
19.46
Sat. Fat (grams)
12.88
Carbs (grams)
30.59
Fiber (grams)
3.11
Net carbs
27.48
Sugar (grams)
17.37
Protein (grams)
3.70
Sodium (milligrams)
112.39
Cholesterol (grams)
0.00
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Hi!! Thank you so much for this delicious recipe! I’m excited to try it out tonight! Two questions for you:
1. What size springform pan did you use?
2. For the coconut cream, is it a ready-made cream, or did you place a can of coconut milk in the fridge and scoop up the top? What brand did you use?
Hope to hear from you soon!
I hope you enjoy it!
I actually used three, 4” springform pans for the cake in these photos, but you could use a single larger pan as well. I have made it in my 9” pan as well, it just comes out a little shorter.
I use canned “coconut cream”, but I still scoop it off the top (I don’t refrigerate it) because sometimes there is still coconut water sitting at the bottom. Canned coconut milk would work too, but like you mentioned, I would refrigerate it to make sure the cream separates from the water.
Good luck! I can’t wait to hear how it works out for you.
-Alexandra