I’ve been madly in love with this vegan pina colada cheesecake since 2012. I’ve made many different variations of the cheesecake and I have always forgot to take updated photos.
The first time I created this recipe I just photographed the recipe on a chair with my iPhone. So, lets just say it never really received the appreciation it deserved.
This is true for a lot of my old recipes. I feel guilt and sadness that I didn’t know or do better in photographing my creations from 2009 to 2014. But I have never claimed to be a professional food photographer and I only did as good as I was aware I could at the time.
So, this frustration I felt with myself of letting my own work down has driven me to re-visit some of my old catalog and give the recipes the proper representation they deserve. That and being frustrated by others copying my recipes and taking beautiful photos. A lot of my recipes from years ago have re-surfaced by others without my permission.
Because of this I decided to go through my huge inventory of recipes and give those recipes that I love the photos they deserve.
To see my blissful ignorance you can see the original recipe here.
This recipe is delicious. It is a fantastic Spring dessert.
The flavors of coconut, pineapple and cheesecake are perfect for each other. I highly recommend making this recipe.
This recipe is raw, vegan, gluten free, dairy free, high fiber, no-bake, sweet, creamy and sinfully delicious.
Ingredients:
- 1 Cup Pitted Soft Fresh Medjool Dates
- 1 Cup Unsweetened Shredded Coconut
- 1 1/2 Cups Raw Cashews (or Macadamia Nuts)
- 1 tsp Vanilla Extract
- 1 Tbsp Coconut Oil
- 2 1/2 Cups Pre-Soaked and Drained Cashews (I soak mine for 3-4 hours)
- 1/2 Cup Coconut Cream (pre-refrigerated and solidified)
- 1 tsp Vanilla
- 1/2 Cup Fresh Chopped Pineapple
- 1/3 Cup Unsweetened Shredded Coconut
- 4 Tbsp Maple Syrup (Agave, Coconut Sap or to make this sugar free 10 Drops of Liquid Stevia)
- 1 Tbsp Coconut Oil
- 3-4 Cups Freshly Chopped Pineapple
- 2-3 Cups Coconut Cream (pre-refrigerated and solidified)
- Shredded Coconut (for decorating)
Directions:
- Using your small food processor bowl and blade blend all cheesecake filling ingredients until smooth and set aside.
- Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut.
- Grease an 8×8 baking pan or glass dish with a healthy oil.
- Press crust mixture evenly into baking dish.
- Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
- Cover with saran wrap and freeze overnight.
- Directly before serving remove cheesecake from freezer and layer your pineapple, coconut cream and shredded coconut on top. Serve immediately.
- Tip - This recipe can be made in individual two bite cheesecakes by using a mini muffin tin to set this recipe. You can also make this recipe in a 6 to 7 inch spring-form pan for a full sized dessert that everyone will enjoy!
DAMY Members - 1 slice or 2 bites is a great treat option.
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