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+ servings
half a cheesecake

No Bake Pineapple Cheesecake

The best pineapple cheesecake that's not baked, vegan friendly, grain free and contains no gluten!!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
freeze 12 hours
Total Time 25 minutes
Servings 6 servings
Calories 824kcal
Author Charla


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)
  • ½ 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.


  • Make sure to keep the cheese cake in the freezer at all times until it's ready to serve
  • You can use fresh or canned pineapple (slice or pieces) add the excess juice to my Jamaican Sexy Juice or Pineapple Chicken Wings
  • Use oats instead if you want to omit using walnuts for the base and tofu to keep the filling nut free
  • To achieve perfect slices use unflavoured dental floss
  • Use a palette knife to spread out the filling evenly.
  • The spring form pan is 9'' circumference with depth of 3''


Calories: 824kcal | Carbohydrates: 54g | Protein: 13g | Fat: 67g | Saturated Fat: 32g | Sodium: 33mg | Potassium: 775mg | Fiber: 6g | Sugar: 37g | Vitamin C: 11mg | Calcium: 113mg | Iron: 5mg