Pineapple cheesecake recipe

Vegan, RAW, gluten-free, wheat-free, natural sugars, easy
My flavourful tropical cheesecake is refreshing, juicy, light and decadent.
This cheesecake incorporates fresh pineapple and coconut which gives a pina colada flavour.

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

-260g of fresh pineapple

Ingredients for the filling
-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)

-Desiccated coconut

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To make the base

Step 1- Line a cake tin with grease proof paper.

Step 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.

Step 3- Press the mixture into the lined cake tin.

Step 4- Place some pineapple chunks on top and pop into the freezer whilst you prepare the filling.

To make the filling

Step 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.