No Bake Vegan Pineapple Cheesecake Recipe
This No Bake Pineapple Cheesecake is a refreshing and creamy vegan dessert that combines a crunchy cookie and toasted coconut crust with a luscious pineapple-flavored filling. It requires no baking and is perfect for a tropical treat that’s both nut-free and dairy-free. With a smooth pineapple curd topping, this cheesecake is ideal for vegan dessert lovers looking for an easy yet elegant dish to serve at gatherings or as a delightful homemade indulgence.
- Prep Time: 30 minutes
- Cook Time: 5-10 minutes (toasting coconut and heating topping)
- Total Time: 6 hours 35 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
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)
- 30 g powdered sugar
- 150 g vegan pineapple curd (about ⅓ cup + 2 tablespoons)
Topping
- Remaining pineapple curd from batch (approximately 150 g)
Instructions
- Prepare Ahead: Make the vegan pineapple curd up to 2 days before and refrigerate. 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 the shredded coconut evenly on a baking tray and toast it under the broiler for 5-10 minutes, tossing halfway through to ensure even coloring. Watch carefully as it can brown quickly. Once golden, remove and let it cool for 10 minutes.
- Make the Crust: In a food processor, combine the toasted coconut, vegan cookies, and sea salt; blitz until finely ground. Add the vegan butter and blend again until the mixture holds together when pressed between your fingers.
- Form the Crust: Press the crust mixture firmly into the base of the prepared pan using your fingers or the back of a spoon, ensuring it is compact and even. Place it in the refrigerator to chill while making the filling.
- Whisk the Filling: In a large mixing bowl, combine the chilled coconut whipping cream and vegan cream cheese. Using an electric whisk, beat them together for several minutes until the mixture is light, airy, and smooth.
- Add Flavor and Sweeten: Whisk in 150 g of the pineapple curd into the cream cheese mixture until fully combined and creamy. Then whisk in the powdered sugar, blending well.
- Set the Cheesecake: Pour the filling over the chilled crust in the pan. Smooth the top with an offset spatula and refrigerate for at least 6 hours or overnight to allow it to set thoroughly.
- Add the Topping: Gently heat the remaining pineapple curd in a saucepan while stirring until it reaches a spreadable consistency. Spoon the warm curd evenly over the set cheesecake and smooth out. Return the cheesecake to the fridge for an hour or place it in the freezer for 30 minutes to firm up before slicing.
- Serve and Store: Use a hot wet sharp knife to cut the cheesecake into portions for clean slices. Store leftovers covered in the refrigerator for up to 5 days, or freeze in an airtight container for up to a month. Thaw frozen portions in the refrigerator overnight before serving.
Notes
- Make the pineapple curd up to two days ahead and chill to save time on the day of assembly.
- Use vegan cookies such as Lotus Biscoff or similar brands suitable for a vegan diet to ensure the crust remains dairy and egg-free.
- To toast coconut if you prefer an extra nutty flavor, watch closely under the broiler to prevent burning.
- Use block-style vegan butter for better binding in the crust mixture.
- Chilling the coconut whipping cream overnight is essential for achieving the light, airy filling texture.
- The use of a hot wet knife helps produce smooth, clean slices when serving.
