The tropical flavors of coconut and pineapple are featured in this yummy cheesecake. For a pina colada variation, replace the lemon juice with rum extract.
- 1 cup almonds, soaked overnight, then drained and blotted dry
- 1/2 cup dried pineapple
- 3/4 cup shredded coconut
- 1 cup raw cashews, soaked overnight and drained
- 1 cup fresh or canned pineapple, drained well and blotted dry
- 16 ounces vegan cream cheese, at room temperature
- 1 cup natural sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 teaspoons coconut extract
Preheat the oven to 350°F. Grease an 8-inch springform pan and set aside. In a food processor, combine the drained soaked almonds, dried pineapple, and 1/4 cup of the shredded coconut, and process until finely ground.The mixture should stick together when pressed between your fingers. If it is too dry, add a few soft pitted dates or a tablespoon of pineapple juice or coconut milk and process until the mixture holds together. Spread the mixture in bottom of the prepared pan, and press it evenly into bottom and sides of pan. Bake the crust for 8 to 10 minutes then remove from the oven and set aside.
In a food processor or high-speed blender, combine the soaked and drained cashews, fresh pineapple, cream cheese, sugar, cornstarch, lemon juice, and coconut extract and blend until smooth and very creamy.
Pour the filling into the prepared crust and bake for 35 minutes. Remove from the oven and sprinkle the top with the remaining 1/2 cup coconut. Return to the oven for 10 minutes. Turn off the oven and leave the cheesecake inside for another 10 minutes.
Remove the cake from the oven and cool at room temperature, then refrigerate at least 4 hours before serving. Carefully remove the sides of the springform pan before slicing. (You may need to run a knife around the edge of the cake to separate it from the pan.) Cover and refrigerate any leftovers.
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Source: The Nut Butter Cookbook: 100 Delicious Vegan Recipes Made Better with Nut Butter by Robin Robertson
Submitted By: smith b
Pineapple Coconut Cheesecake