My flavourful tropical cheesecake is refreshing, juicy, light and decadent.
This cheesecake incorporates fresh pineapple and coconut which gives a pina colada flavour.
This cheesecake is:
I love to make no-bake/raw cheesecakes and this gave me the ideal opportunity to make something extravagant and extra special for summer which burst's with sweetness and exotic flavours.
The pineapple chunks inside make the cheesecake moist and add's an extra fruity surprise.
It's simple to make and includes 100% vegan & natural ingredients which can be enjoyed as a healthier dessert.
This cheesecake incorporates fresh pineapple and coconut which gives a pina colada flavour.
This cheesecake is:
- Vegan
- Raw
- Gluten-free
- Wheat-free
- Natural sugars
- Easy
I love to make no-bake/raw cheesecakes and this gave me the ideal opportunity to make something extravagant and extra special for summer which burst's with sweetness and exotic flavours.The pineapple chunks inside make the cheesecake moist and add's an extra fruity surprise.
It's simple to make and includes 100% vegan & natural ingredients which can be enjoyed as a healthier dessert.
Preparation: Overnight
Freezing time: 2-4 hours
Level: Easy
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Ingredients for the base
-250g of dates (pitted)
-130g of oats (I use gluten-free)
-90g of unsweetened desiccated coconut
-1 teaspoon of maple syrup
-1/2 teaspoon of vanilla extract
-Pinch of salt
Middle layer
Middle layer
-260g of fresh pineapple
Ingredients for the filling
-250g of cashew nuts (soaked & drained)
-250g of cashew nuts (soaked & drained)
-250g of pineapple
-160g of maple syrup (you can use fruit syrup)
-100g of coconut oil (melted)
-1 teaspoon of vanilla extract
-1/2 a lemon (juice)
TIP- The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts!
Toppings (optional)
-Pineapple rings
-Pineapple trunk (washed)
-Pineapple trunk (washed)
-Desiccated coconut
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Method (base)
1. Line a 8" cake tin with greaseproof paper.
1. Line a 8" cake tin with greaseproof paper.
2. De-seed/pit the dates and add them into a food processor/blender along with the oats, coconut, maple syrup, vanilla extract and salt.
3. Press the mixture into the lined cake tin.
4. Place some pineapple chunks on top and pop into the freezer whilst you prepare the filling.
Method (filling)
1. Drain the cashew nuts and place them into a food processor/blender along with the pineapple, maple syrup, melted coconut oil, vanilla extract and lemon juice.
1. Drain the cashew nuts and place them into a food processor/blender along with the pineapple, maple syrup, melted coconut oil, vanilla extract and lemon juice.
Whizz up on high for around 5-8 minutes or until smooth.
3. Pour the creamy pineapple layer onto the base and pop the tray back into the freezer to set.
Allow the cheesecake to set fully.
This will take around 2-4 hours (you can leave it overnight)
This will take around 2-4 hours (you can leave it overnight)
Store in a sealed container in the freezer and defrost before serving.
Serve with fresh pineapple, coconut, lemon or even creamy coconut cream! YUM.
Store in the fridge.
Serve with fresh pineapple, coconut, lemon or even creamy coconut cream! YUM.
Store in the fridge.
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What size of a pan wood we use with these amount of ingredients?
ReplyDeleteHello, I like to use a tall 9 inch pan :)x
DeleteIs it safe to eat raw cashews?
ReplyDeleteHello,
DeleteOf course it is :) They're just a nut! x
Oats arent raw. What can we use instead?
ReplyDeleteHey, if you wanted you could use a mixture of different nuts! :) x
DeleteThank you!!!!
ReplyDeleteI would LOVE to make this but do you ever post recipes in cups vs grams? I don't have a food scale at the moment! Thank you!
ReplyDelete