This cheesecake is bursting with the tropical flavors of pineapple and coconut. The filling and topping are made with homemade pineapple curd which uses real fresh pineapple - no canned crushed pineapple or pineapple juice here!
(If you love easy cheesecakes that require no baking, make a small batch and come together in a loaf pan, you may also like my lemon cheesecake and strawberry cheesecake).
This recipe is sponsored by Nature’s Charm. All opinions are my own. Thank you for supporting the brands who sponsor my work!
You don't need a high-speed blender for the filling. It's made without nuts and comes together with a bowl and handheld mixer!
🧾 Ingredients
Here's everything you need to grab to make this pineapple coconut cheesecake. Note that the pineapple curd recipe can be prepared ahead of time:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Pineapple Curd - This adds a concentrated pineapple flavor to the cream cheese filling without adding too much moisture.
- Coconut Whipping Cream - I use Nature's Charm coconut cream which whips up nice and fluffy and adds a lovely coconutty twist to the filling.
- Vegan Cream Cheese - I use violife cream cheese, but you can also use my vegan recipe for homemade cream cheese. Make sure the brand you use is thick as if on the soft side, your cheesecake may not set properly.
- Shredded Coconut - You can use store-bought toasted coconut or toast coconut at home under the broiler or in the oven.
🔪 Instructions
Here are step-by-step images showing how to make this no-bake pineapple cheesecake. Remember, the detailed printable recipe card is at the end of this page:
Step 1: Spread the shredded coconut on a baking tray and toast under the broiler for 5-10 minutes, tossing halfway through.
Step 2: Add the vegan cookies, toasted coconut, sea salt, and non-dairy butter to a food processor and blitz until combined.
Step 3: Press the crust into the base of a loaf pan lined with parchment paper. Use a spoon to compact it into an even layer.
Step 4: Add the chilled coconut cream and non-dairy cream cheese to a large mixing bowl and whisk for a few minutes until light and fluffy.
Step 5: Whisk a portion of the pineapple curd into the mixture until it has a smooth creamy consistency.
Step 6: Transfer the pineapple cream cheese filling to the loaf pan and smooth the surface with an offset spatula. Chill the cheesecake until set (6 hours or overnight).
Step 7: Pour the remaining pineapple curd on the set cheesecake filling and smooth it out with a spatula. Place the curd-topped cheesecake back in the refrigerator for an hour, or put it in the freezer for 30 minutes.
Step 8: Carefully lift it out of the pan using the parchment sling. Use a very sharp knife to slice the cheesecake. Wipe the knife clean with a cloth or kitchen paper between slices to wipe away any pineapple filling that sticks to it.
💭 Expert Tips
Line your loaf pan with a sling of parchment. This will make life so much easier when you remove the cheesecake from the loaf pan as you'll be able to lift it out.
Heat the curd topping. Because the curd is stored in the fridge, it will be on the thick side. To make it spreadable, you may need to *very gently* warm it. Heat it in a bowl on top of a water bath, give it a good whisk, and make sure it is not hot when adding it to the cheesecake.
💬 FAQs
Yes, you can easily make it GF by using gluten-free cookies. Also, make sure you check the labels on the cream cheese and butter if you're using brands different from those listed in the recipe.
Absolutely, for a full-sized cheesecake, use a 7.5-inch or 8-inch springform pan and increase the ingredient quantities by ⅓.
For a round 9-inch pan, I would double the recipe.
Place the cheesecake in an airtight container and refrigerate for up to 5 days.
You can also place it in a freezer-safe container and freeze it for up to 2 months. I like to slice the cheesecake into individual bars before freezing and defrost them as needed. This way, you can just grab a cheesecake bar and let it defrost at room temp for an hour before serving.
Yes, you can! Place the cookies and toasted desiccated coconut in a sandwich bag and bash them into crumbs with a rolling pin. Melt the butter and mix it with the cookie crumbs in a bowl before pressing into the prepared cake pan.
🍰 More Vegan Cheesecakes
📖 Recipe
Description
Ingredients
- 1 batch (550 g) vegan pineapple curd, prep-ahead option *see note 1
Crust
- 40 g (½ cup) shredded coconut
- 100 g (3.5 oz) lotus biscoff cookies, or other vegan cookies *sees note 2 + 3
- 45 g (3 tablespoons) unsalted vegan butter, block-style
- ¼ teaspoon sea salt
Filling
- 400 g (14.2 oz) vegan cream cheese, *sees note 4
- 200 g (7 oz) coconut whipping cream, chilled overnight, I use Nature's Charm
- 30 g (¼ cup) powdered sugar
Instructions
- Prepare: Make the pineapple curd up to 2 days ahead and refrigerate until ready to use. Chill the can of coconut whipping cream overnight.Line the base and sides of a 9" loaf pan with parchment paper.
- Toast the coconut (if using untoasted): Spread the shredded coconut on a baking tray and toast under the broiler for 5-10 minutes, tossing halfway through. Keep a close eye on it as it will brown quite quickly. Once golden, take it out and let it cool for 10 minutes.
- Make the crust: Add the toasted coconut, cookies, and salt to a food processor and blitz for a minute or so until finely ground. Add the butter and blend again until the mixture sticks together between your fingers.
- Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.
- Whisk the filling: Add the chilled coconut whipping cream and vegan cream cheese to a large mixing bowl and beat with an electric whisk for a few minutes until light and airy.
- Flavor and sweeten: Whisk the 150g (about ⅓ cup + 2 tablespoons) of the pineapple curd into the mixture until you have a smooth creamy consistency. Whisk in the powdered sugar.
- Set: Pour the filling into the pan, smooth out the top with an offset spatula, and refrigerate for at least 6 hours (or overnight) until set.
- Add the topping: Add the remaining pineapple curd to a saucepan and gently heat while stirring so it becomes a spreadable consistency. Top the cheesecake with the curd and smooth it out with an offset spatula or the back of a spoon. Place back in the fridge for an hour, or set it in the freezer for 30 minutes before slicing.
- Serving and storage: Once set, use a hot wet sharp knife to cut it into servings. They will keep for up to 5 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to a month. To serve, simply defrost in the refrigerator overnight.
Notes
- Vegan Pineapple Curd: This can be prepped up to 2 days in advance and stored in the fridge.
- Biscoff Cookies: Swap for vegan shortbread cookies, gingernuts, digestive or golden oreos.
- Wholefood Crust: Instead of the crust ingredients listed, blend 100g shredded coconut, 100g cashews, ½ tsp salt, and 7 medjool dates.
- Vegan Cream Cheese: I recommend Violife cream cheese if using storebought.
Nutrition
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