If you are craving a dessert that feels like a tropical vacation in every bite, this No Bake Vegan Pineapple Cheesecake with Coconut and Lotus Biscoff Cookies Recipe is exactly what you need. It perfectly blends the tangy brightness of pineapple curd, the creamy richness of coconut and vegan cream cheese, and the warm spiced crunch of Lotus Biscoff cookies—all without turning on your oven. Whether you’re vegan, nut-free, or just love layers of flavor and texture, this cheesecake promises a luscious, dreamy finish with zero fuss. Trust me, once you make this, it will quickly become a treasured favorite for family gatherings, celebrations, or cozy nights in.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this recipe’s ingredients. Each one plays a vital role in creating the perfect harmony of taste, texture, and visual appeal. From the buttery crust to the velvety filling and glossy topping, these essentials combine to build a cheesecake that’s as beautiful as it is delicious.
- Vegan pineapple curd: This is the star ingredient that brings tangy sweetness and a tropical punch—best made ahead for maximum flavor.
- Shredded coconut: Toasted for warmth and crunch, it adds an irresistible coconut aroma and texture contrast.
- Lotus Biscoff cookies: These caramel-spiced cookies form a buttery crust foundation with depth and subtle sweetness.
- Unsalted vegan butter: Helps bind the crust and gives it a rich, crumbly consistency—block-style works best here.
- Sea salt: Just a pinch to balance the sweetness and elevate all the flavors.
- Vegan cream cheese: Provides the smooth, creamy body of the cheesecake without the dairy.
- Coconut whipping cream: Adds fluffy lightness and a hint of tropical creaminess to the filling.
- Powdered sugar: Sweetens the filling gently while keeping the texture silky smooth.
How to Make No Bake Vegan Pineapple Cheesecake with Coconut and Lotus Biscoff Cookies Recipe
Step 1: Prepare the Base and Toast the Coconut
Start by chilling your can of coconut whipping cream overnight—that’s key for whipping it to perfection. Toasting the shredded coconut under a broiler gives it a wonderful golden aroma and crunch. Keep a watchful eye while it toasts; it can go from perfectly golden to burnt in a few moments. Once toasted, allow it to cool so it can seamlessly blend into your crust.
Step 2: Make the Biscoff and Coconut Crust
Pop the cooled toasted coconut, Lotus Biscoff cookies, and a pinch of sea salt into a food processor and pulse until finely ground. Adding the vegan butter turns this mix into a sticky crumble that you can press firmly into your pan. Pressing firmly is important because it allows the crust to hold together nicely after chilling, creating a crunchy base that contrasts beautifully with the creamy filling.
Step 3: Mix the Filling
With your chilled coconut cream and vegan cream cheese in a large bowl, grab your electric whisk and whip them together until the mixture is light, airy, and fluffy. This step ensures your cheesecake filling isn’t dense but rather cloud-like. Then, whisk in the luscious pineapple curd and powdered sugar to bring a perfect combination of sweetness and tropical zing.
Step 4: Set the Cheesecake
Pour your dreamy filling over the prepared crust, smoothing the top with an offset spatula for a flawless finish. Refrigerate it for at least 6 hours or overnight—patience here really pays off, as this chilling time allows the cheesecake to firm up to the perfect sliceable consistency without baking anything.
Step 5: Add the Topping
Gently heat the remaining pineapple curd on the stove, stirring until it reaches a spreadable consistency. Spreading this golden glaze on top adds a burst of fresh pineapple flavor and a glossy finish that makes your cheesecake absolutely irresistible. Pop it back into the fridge or freezer briefly to set before slicing.
How to Serve No Bake Vegan Pineapple Cheesecake with Coconut and Lotus Biscoff Cookies Recipe
Garnishes
Go beyond just slicing and serving by sprinkling extra toasted shredded coconut on top, or add a few fresh pineapple chunks for a pop of freshness. A few mint leaves bring color and an inviting herbal note that plays beautifully with the tropical flavors.
Side Dishes
This cheesecake pairs exceptionally well with a fresh berry salad or a light mango salsa. These sides complement the tropical notes and bring zest and brightness to every bite. For a cozy pairing, a sprinkle of chopped nuts or a drizzle of vegan caramel sauce works wonders, adding layers of texture and richness.
Creative Ways to Present
Try serving this cheesecake in individual jars with a swirl of pineapple curd and coconut cream on top. Or create mini versions in ramekins for cute, personalized desserts at parties. For a showstopper, garnish the slices with edible flowers or delicate coconut flakes dusted with powdered sugar for that picture-perfect finish.
Make Ahead and Storage
Storing Leftovers
Keep your cheesecake in a covered container in the fridge, where it will stay fresh and delicious for up to five days. The flavors actually deepen over time, so feel free to make it a day ahead for the best results.
Freezing
If you want to keep your cheesecake longer, freeze it in a freezer-safe container for up to one month. When ready to enjoy, thaw it slowly in the refrigerator overnight. Freezing mirrors the texture of a frozen cheesecake, so this can be a great option for summer treats.
Reheating
No reheating necessary here! This cheesecake is best served chilled or at room temperature for that rich, creamy mouthfeel. Simply slice and enjoy straight from the fridge or after a brief sit at room temperature to soften slightly.
FAQs
Can I use other cookies instead of Lotus Biscoff?
Absolutely! Any vegan cookie with a bit of spice or caramel flavor works well, such as ginger snaps or graham crackers. Just make sure they’re vegan and suit your taste.
Is this cheesecake completely nut-free?
Yes! This recipe is designed to be nut-free by using coconut and Lotus Biscoff cookies, making it safe for those with nut allergies.
Can I make the pineapple curd from scratch?
Definitely. The pineapple curd is simple to prepare ahead of time using pineapple juice, sugar, and a thickening agent like cornstarch or agar-agar, and it adds a fresh, homemade touch.
What can I substitute for coconut whipping cream?
You can try other plant-based whipping creams, like soy or oat-based options, but coconut cream is preferred for its rich texture and tropical flavor.
How do I get clean slices every time?
Use a sharp knife dipped in hot water and wiped dry before each cut. This technique helps get smooth, clean edges without the cheesecake sticking to the knife.
Final Thoughts
If you’re looking for a dessert that’s both elegant and easy, this No Bake Vegan Pineapple Cheesecake with Coconut and Lotus Biscoff Cookies Recipe is a dream come true. It brings together tropical flavors and creamy textures without any complicated baking steps, making it perfect for anyone at any skill level. Give it a go—you’ll be amazed how fast it becomes a staple in your dessert rotation. Happy eating!
Print
No Bake Vegan Pineapple Cheesecake with Coconut and Lotus Biscoff Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes (includes toasting coconut and warming topping)
- Total Time: 6 hours 45 minutes (including chilling and setting time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This No Bake Pineapple Cheesecake is a deliciously creamy and tropical vegan dessert that requires no baking. Made with a crunchy, toasted coconut and cookie crust, and a light, airy filling flavored with pineapple curd and coconut whipping cream, this cheesecake is perfect for warm days or when you want a fuss-free, dairy-free treat. Nut-free and vegan, it uses plant-based cream cheese and buttery crust to create an indulgent yet allergy-friendly dessert.
Ingredients
Crust
- 40 g shredded coconut
- 100 g Lotus Biscoff cookies (or other vegan cookies)
- 45 g unsalted vegan butter (block-style)
- ¼ teaspoon sea salt
Filling
- 400 g vegan cream cheese
- 200 g coconut whipping cream (chilled overnight)
- 30 g powdered sugar
- 150 g vegan pineapple curd (about â…“ cup + 2 tablespoons, plus extra for topping)
Instructions
- Prepare: Make the vegan pineapple curd up to 2 days in advance and refrigerate it until ready to use. Also, chill the can of coconut whipping cream overnight. Line the base and sides of a 9-inch loaf pan with parchment paper to prevent sticking.
- Toast the coconut: Spread shredded coconut evenly on a baking tray and place under the broiler for 5-10 minutes, tossing halfway through to ensure even browning. Watch carefully as it can brown quickly. Once golden, remove from heat and let it cool for 10 minutes.
- Make the crust: Place toasted coconut, Lotus Biscoff cookies, and sea salt in a food processor. Blitz until finely ground, about one minute. Add the vegan butter and blend again until the mixture holds together when pressed between your fingers.
- Press the crust: Firmly press the crust mixture into the prepared pan base, smoothing it evenly using your fingers or the back of a spoon to compact it well. Refrigerate the crust while preparing the filling.
- Whisk the filling: In a large mixing bowl, combine chilled coconut whipping cream and vegan cream cheese. Use an electric whisk to beat the mixture for several minutes until it becomes light and airy.
- Flavor and sweeten: Whisk in 150 g of the pineapple curd into the cream cheese mixture until smooth and creamy. Then, fold in the powdered sugar and continue whisking until well combined.
- Set the cheesecake: Pour the creamy filling over the chilled crust in the pan, smoothing the top with an offset spatula. Refrigerate for at least 6 hours or preferably overnight until fully set.
- Add the topping: Warm the remaining pineapple curd gently in a saucepan over low heat, stirring until spreadable. Spoon the curd over the set cheesecake and smooth the surface with an offset spatula or back of a spoon. Return to the refrigerator for 1 hour or place in the freezer for 30 minutes to firm up before slicing.
- Serve and store: To serve, use a hot wet sharp knife for clean slices. Store leftovers in a covered container in the refrigerator for up to 5 days or freeze for up to 1 month. Defrost frozen cheesecake overnight in the refrigerator before serving.
Notes
- You can prepare the vegan pineapple curd up to 2 days ahead and keep it refrigerated.
- Use Lotus Biscoff or other vegan cookies; ensure cookies are vegan and nut-free if allergies are a concern.
- Toasting the shredded coconut enhances its flavor and texture for the crust.
- Ensure the coconut whipping cream is well chilled for best whipping results.
- Press the crust firmly to prevent crumbling and to provide a stable base for the filling.
- Use a hot, wet knife to get clean slices of the cheesecake.
- Cheesecake stores well in the refrigerator and freezes beautifully, making it ideal for make-ahead dessert.
