Description
This No Bake Pineapple Cheesecake is a delicious vegan and nut-free dessert featuring a crunchy coconut cookie crust, creamy coconut and vegan cream cheese filling, and vibrant pineapple curd topping. Perfectly set in the fridge with no baking required, it is light, airy, and bursting with tropical flavor.
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 (for mixing in)
Topping
- Remaining vegan pineapple curd (approximately 150 g)
Instructions
- Prepare: Make the vegan pineapple curd up to two 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 for easy removal.
- Toast the coconut: Spread shredded coconut on a baking tray and toast under the broiler for 5-10 minutes, tossing halfway through to ensure even browning. Watch closely to avoid burning. Remove once golden and let cool for 10 minutes.
- Make the crust: Place toasted coconut, vegan cookies, and sea salt into a food processor and blitz until finely ground. Add vegan butter and blend again until the mixture sticks together when pressed between fingers.
- Form the crust: Press the crust mixture firmly into the base of the prepared pan, smoothing with fingers or a spoon to create an even, compact layer. Refrigerate to set while preparing the filling.
- Whisk the filling: In a large mixing bowl, beat chilled coconut whipping cream and vegan cream cheese with an electric whisk until light and airy, approximately a few minutes.
- Add flavor and sweetness: Whisk in 150 g of pineapple curd until smooth and creamy. Add powdered sugar and blend until fully combined.
- Set the cheesecake: 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.
- Prepare the topping: Warm the remaining pineapple curd gently in a saucepan while stirring until spreadable. Carefully spread the curd over the set cheesecake and smooth out with an offset spatula or back of a spoon.
- Chill and serve: Place the cheesecake back in the fridge for one hour or in the freezer for 30 minutes to set the topping. Slice with a hot wet sharp knife and serve. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to one month. Defrost overnight in the refrigerator before serving.
Notes
- Make the pineapple curd up to 2 days ahead to allow flavors to develop fully.
- Use vegan cookies like lotus biscoff or similar to keep the recipe vegan and nut-free.
- Chilling the coconut whipping cream overnight is essential to achieve the right texture.
- Use a loaf pan lined with parchment paper to ensure easy removal and clean edges.
- If you prefer, garnish with additional toasted coconut or fresh pineapple slices before serving.
