Pineapple cheesecake recipe – No bake three layer tropical dessert with a nutty crust, cashew coconut cream cheese filling and topping with sweet pineapple
As a little girl I remember seeing my mother bake cheesecake from scratch. It always looked so complicated but nevertheless worth the wait. When I started blogging I knew I had to make an amazing cheesecake that was gluten and dairy free. Now that time has come and I’m so excited to share this no bake pineapple cheesecake made using all natural ingredients.
When it comes to desserts and sweet treats, a cheesecake is usually on the agenda. Go to a restaurant or even a dinner party and cheesecakes tend to be an option. I really adore cheesecake but I don’t care for the ones that are store brought, you know those that are unhealthy and laden with refined ingredients. I get this sense of crash and burn after consuming them.
Granted pineapple cheesecake baked is amazing, yeh I get it. This no baked cheesecake trend is still catching on with many people being skeptical. I debut my no bake chocolate cheesecake recipe some years ago after sharing it with my co-workers at the time and they loved it.
How to make a no bake cheesecake with pineapple
I’m confident that you will enjoy this recipe, the base consists of a mixture of nuts and coconut. The “cream cheese” a pseudo cream cheese filling made from a duo of cashews and coconut cream. The topping is nothing but pure pineapple pieces in juice with a agar agar (plant based gelatin) to hold everything in place.
Pans – This recipe require a springform pan, so the cheesecake can be removed with ease. Mine pan is approximately 9”inches with a depth of 3″
Making the base – the base or should I say crust is made with walnuts. I used walnuts because I had a spare bag lying around in the pantry, unused. My preferred go to is almonds, so you can use walnuts or almonds for this recipe to work. The coconut oil and nectar act as a sweet binder for the aforementioned.
Use a food processor to pulse all of the ingredients, add the nuts first of all and once they breakdown then simply add the rest of ingredients. You want nuts to resemble a crumb in texture, similar to how conventional cheesecake crumbs would look.
The filling – This is the interesting part, for a dairy free recipe there appears to be two popular methods – cashews or tofu is the popular choice to yield that creamy texture. I actually did something different in order to create my filling. Instead I used a combination of coconut cream and cashews which need to be soaked for several hours or overnight.
This is a crucial step so the filling is smooth, lump free and creamy, do not skip it. I also chilled two cans of coconut milk for 24 hours and used the solid part which separates from the clear liquid when cold.
Again, if you want to follow this recipe to the tee then please make sure 2 cans of coconut milk are chilled so the solid part can be used as cream cheese. Also please make sure to soak the cashew nuts for a creamy result.
The filling once whipped up will be slightly runny and needs to be set in freezer for at least 3 hours before going ahead with the topping.
Pineapple cheesecake topping
To some a pineapple topping for a cheesecake might sound messy and intimidating but this couldn’t be further from the truth. It’s very simple to put together especially if using canned pineapple which is what I did. I used one large can of pineapple slices and cut them into smaller pieces along with the juice.
You need 2 cups worth of pineapple juice in total, so source more if the juice from the can isn’t suffice.
The agar agar which is a vegan friendly version of gelatin will help the juice set. Use a saucepan to heat the juice, pineapple pieces and agar agar together. It will start to thicken up (not completely) cool down, then pour the pineapple contents onto the cheesecake.
Freezing – very important step, this cheesecake needs to freeze order to completely set. Makes sure there’s enough space in the freezer to house this bad boy. I found that at least 8 hours or preferably overnight should do the trick and allow the cheesecake to chill and thaw out for up to an hour prior to serving. Then return the remaining bit of dessert to the freezer.
More vegan desserts you may like
Steps for making pineapple cheesecake (with pictures)
Draw a circle around the removable part of the spring form pan then use some oil or spray to adhere to the inside of the pan.
Pulse the ingredients for the base into a crumble consistency and then use a spoon to evenly layer the base on the parchment paper in the spring form pan.
Scoop the coconut solids out of the can and blitz it with the rest of the ingredients to make the filling and pour this onto the base then allow to set in the freezer for 3 hours
Meanwhile prepare the topping by simmering the pineapple and agar gar on medium heat for 3-4 minutes, then stir in the pineapple pieces. Allow to cool before pouring the topping onto the filling, cover then freeze for up to 24 hours.
The best pineapple cheesecake that’s not baked, vegan friendly, grain free and contains no gluten!!
- Prep Time: 24 hours
- Total Time: 24 hours
- Yield: 4-6
- Category: Dessert
For the base
2 cups of walnuts (or almonds)
3 tbsp of coconut oil, melted
3 tbsp of shredded coconut
3 tbsp of coconut nectar (agave or other low GI sweetener will work)
For the filling
1 cup of cashew nuts (soaked for several hours or overnight)
2 cans of coconut milk, chilled overnight (see recipe post)
1/2 cup of coconut nectar (or agave etc..)
For the topping
1 large can of pineapple
1 tsp of agar agar
2 cups of pineapple juice
Use parchment paper and draw around the circumference of the pan with pencil or pen before cutting it out and fitting the circle on the inside of the pan. Use some spray or oil to keep it in place.
Fit a food processor with an S blade then proceed to add the walnuts and breakdown into a crumb.
Add the coconut oil, nectar and shredded coconut to the food processor and pulse until all the ingredients are combined together.
Grab your spring form pan fitted with the parchment paper then pour the crumbs which form the base into it. Use a spoon to gently press down so it spreads out evenly, then set aside.
Meanwhile prepare the filling by opening the 2 cans of coconut milk, you should notice the top half is solid. This is what you need to make the cream, carefully scoop off the top until there’s only the clear liquid left at the bottom. Discard the liquid or add to a smoothie!
Add the coconut cream/scoops to a blender or food processor along with the rest of the ingredients which form the filling then blitz until smooth and creamy.
Pour the filling on the base and use a spatula to spread evenly
Cover the spring form pan with cling film then freeze for 3 hours
Finally prepare the topping on medium heat, in a saucepan, add the pineapple juice, agar agar and stir constantly until slightly thickened then add the pineapple pieces.
Allow to cool down before drizzling the topping onto the cheesecake.
Freeze for at least 8 hours or preferably overnight
Thaw out for up to an hour prior to serving, the rest of the cheesecake should be stored in the freezer. Cut the leftovers into slices before re-freezing so the cheesecake can eaten/thawed on an individual basis.
The spring form pan is 9” circumference with depth of 3”