Description
This no bake vegan pineapple cheesecake combines a crunchy cookie and toasted coconut crust with a smooth, creamy filling made from vegan cream cheese, coconut whipping cream, and pineapple curd. It is a nut-free, plant-based dessert that requires no baking, only chilling, making it perfect for a refreshing and tropical treat. The pineapple curd topping adds a bright, fruity finish to this easy-to-make dessert.
Ingredients
Scale
Crust
- 40 g shredded coconut (toasted)
- 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)
- 150 g vegan pineapple curd (about â…“ cup + 2 tablespoons)
- 30 g powdered sugar
Topping
- Remaining pineapple curd (from the batch, prep-ahead option)
Instructions
- Prepare: Make the pineapple curd up to 2 days in advance and refrigerate it until ready to use. Chill the can of coconut whipping cream overnight. Line the base and sides of a 9-inch loaf pan with parchment paper for easy removal and cleanup.
- Toast the coconut: If using untoasted shredded coconut, spread it evenly on a baking tray and toast under the broiler for 5-10 minutes, tossing halfway through to prevent burning. Keep a close eye as it browns quickly. Once golden, remove and let cool for 10 minutes.
- Make the crust: Add the toasted coconut, vegan cookies, and sea salt to a food processor and blend until finely ground. Add the vegan butter and blend again until the mixture sticks together when pinched between your fingers.
- Press crust: Firmly press the crust mixture into the base of the prepared pan, smoothing it down with your fingers or the back of a spoon to make it compact. Chill in the refrigerator while you prepare the filling.
- Whisk the filling: In a large mixing bowl, beat the chilled coconut whipping cream and vegan cream cheese with an electric whisk for several minutes, until light and airy.
- Flavor and sweeten: Whisk 150 g of the pineapple curd into the cream cheese mixture until creamy and smooth, then blend in the powdered sugar evenly.
- Set the filling: Pour the filling over the crust in the pan and smooth the top with an offset spatula. Refrigerate for at least 6 hours or overnight to fully set the cheesecake.
- Add the topping: Gently warm the remaining pineapple curd in a saucepan while stirring until it reaches a spreadable consistency. Spread it evenly over the set cheesecake, smoothing with an offset spatula or the back of a spoon.
- Chill before serving: Return the cheesecake to the refrigerator for one more hour to allow the topping to set, or freeze for 30 minutes for quicker setting before slicing.
- Serve and store: Use a hot, wet, sharp knife to cut the cheesecake into slices. Store leftovers in a covered container in the refrigerator for up to 5 days or freeze for up to one month. Defrost frozen servings overnight in the refrigerator before enjoying.
Notes
- Prepare the pineapple curd up to two days ahead to save time on the day of assembly.
- Make sure the canned coconut whipping cream is thoroughly chilled overnight for the best whipping results.
- Toast shredded coconut carefully under the broiler to enhance flavor, but watch closely to prevent burning.
- The lotus biscoff cookies can be substituted with any vegan cookies if unavailable, just ensure they are vegan and nut-free.
- Using a hot wet knife prevents the cheesecake from sticking when slicing, ensuring clean cuts.
- The cheesecake sets best after overnight chilling but can be served after at least 6 hours.
