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
Scale
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.
