Pina Colada ‘Cheesecake’ (Dairy-free / Gluten-free / Vegan)

We’ve had a glorious summer here in the UK

This week, there’s been a change in the air. It’s cooling off, the rain’s returned and the evenings are drawing in.

But before we officially say goodbye to summer, I’m going to enjoy one last weekend of summer dishes, rounded off with a slice or two of this sunshine-filled Pina Colada ‘Cheesecake’. Cheesecake was my favourite childhood dessert, but I love this dairy-free version even more!

Pina Colada Dairy Free Cheese Cake #Vegan #Glutenfree

In this version, the dairy’s been replaced with delicious pineapple and coconut-flavoured cashew cream, gently sweetened with maple syrup. Instead of a biscuit base, we use crushed almonds and pecans for crunch, and dates for sweetness. The cake is then dressed with a layer of crushed pineapple and finished with a sprinkling of coconut flakes.

Pina Colada 'Cheese' Cake #Dairyfree #Glutenfree #Vegan

While cheesecakes aren’t usually considered to be a healthy option, this version is packed with goodness, including lots of minerals, vitamins, antioxidants and heart-healthy fats. Like regular cheesecake, it is pretty calorie-intensive, but you’ll find that even the thinnest of slices will leave you feel satiated. Once the cake has firmed up, I slice it then pop it back in the freezer. That way, we can pull out a slice whenever we fancy one.

Pina Colada 'Cheese' Cake #Dairyfree #Glutenfree #Vegan

This recipe first appeared in Issue 3 of the fab e-magazine Fresh Vegan. One of my lovely readers has already made the cheesecake and I was thrilled to hear how much her family enjoyed it. It’s one of my family’s all-time favourite desserts and I hope you enjoy it as much as we do

Note: Recipe updated 9th July 2017 – this is the new and improved version that features in the Bit of the Good Stuff cookbook.

 

Pina Colada 'Cheese' cake #Dairyfree #Glutenfree #Vegan

Do you have anything special planned for this last weekend of August? I’ve got lots of jobs to tackle this weekend… like my jungle of a garden & school uniform buying (as usual I’ve left the latter to the last minute!) Once the jobs are out the way, I’m looking forward to heading out on my bike in the beautiful English countryside.

Whatever you’re up to, have a great weekend everyone! xx

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18 Comments

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18 Responses to Pina Colada ‘Cheesecake’ (Dairy-free / Gluten-free / Vegan)

  1. This is SO stunning. I looooove raw cheesecakes and pineapple and coconut are two of my favourite flavours. Your pictures look so lovely!! I will have to try this!

    I had a busy weekend with recipe-making/photographing/editing and two birthdays to attend…and it was a yucky, rainy weekend! I’m sure Spring will be here soon enough though….can’t wait for the New Zealand Summer again!

    Koko xoxo
    Koko recently posted..Sweet Potato Brownies (Gluten-Free, Vegan) + NEW LOOK!My Profile

    • Thank you Koko for your sweet words ♥ Coconut & pineapple are one of my favourite combos too… though as we’re now entering Autumn/Fall here, I’ve moved onto another awesome combo – apple & cinnamon. I’m obsessed with that combo at the mo… I’ve been making apple & cinnamon pancakes, smoothies, raw cakes… It’s such a warm, comforting flavour!

  2. This looks delicious Sharon…thank you for posting the recipe here.
    Vicky recently posted..My August TVK BoxMy Profile

  3. This cheesecake looks so yummy – could tinned pineapple be used?? then it could be made all year round. This is going to have to go on my “to bake list” Thank you for your lovely comments on my blog today.
    Handmade by Lorna recently posted..Hoobie Buns – a family favouriteMy Profile

    • Hi Lorna! Yes, I’m sure tinned pineapple could be used instead. I think Del Monte sell crushed pineapple in cans, which would be perfect for the topping & could just be stirred through the ‘cheesecake’ instead of blending. You’d just need to drain off the excess juice first.

      You’ll have to start a new “‘No bake’ list” for all these raw / no bake goodies that keep popping up on blogs 😀

  4. This looks like a perfect way to farewell summer (and keep it alive a little longer too!). I have been enjoying the most incredibly sweet fresh pineapple lately – I’m very happy to buy some more to make this 😉

    Also, thank you so much for your tahini advice! It seems I just need to look a bit harder and perhaps look beyond my local stores, which may be exceptions in not stocking it 🙂
    Kari @ bite-sized thoughts recently posted..Vegan MoFo 2014: Kicking things offMy Profile

    • Hi Kari! Yes, it was the perfect way to say farewell to summer. As soon as the last piece was gone, I swiftly moved onto my favourite Autumnal combos, like apple & cinnamon, plum & orange. Autumn is an amazing season for food isn’t it? I can’t wait to see what you’re cooking up. I’ll be hopping over very soon xx

  5. Do you reckon this would set without the coconut oil in the centre? I guess I could always just freeze it to start with hmmmmmm
    Sandy recently posted..Bit-like Coconut CurryMy Profile

    • Hi Sandy! I really don’t know whether it would set without the coconut oil. It might be worth testing a small amount of cashews first.
      Coconut oil is really dividing people in the health community isn’t it? Some are raving about its health properties and see it as a ‘wonder food’, then others say it’s bad. It’s so confusing! I just use it occasionally in food preparation (mainly for these dessert treats), and the rest of the time I use it as face moisturiser 😀

  6. This sounds and looks amazing, I love pineapple.
    Lauren (@PoweredbyPB) recently posted..Berlin Marathon Training Week 12My Profile

    • Hi Lauren! So glad you like the look of it! As well as this cheesecake, I love making pina colada smoothies. Pineapple & coconut is such a gorgeous flavour combo ♥

  7. Wow, that looks good! I love pina coladas, and I love vegan cheesecake (weirdly, in my pre-vegan days, I always hated cheesecake!), so it sounds like a perfect combination.
    Caitlin recently posted..Is This the Easiest Place to Travel as a Vegan?My Profile

    • Hey Caitlin, so lovely to hear from you ♥ Dairy and non dairy cheesecakes are pretty different (especially in texture) so I can totally understand why you might hate one & love the other!
      BTW, thank you so much for the tip you left me on Vegan Miam about making vegan feta. I found your recipe and I can’t wait to give it a try. Just need to buy some white miso x

  8. Amanda Hall

    I made this a couple days ago. It has a nice flavour and is a convincing cheesecake. It is too sweet though – didn’t need any maple in the base and I would reduce how much I add to the cheesecake if I made it again. I also found it extremely rich which I suspect is the huge amount of coconut oil. Would definitely halve that if I made it again. Thanks for the recipe!

    • Hi Amanda. Thanks for stopping by to post your feedback. It’s much appreciated. After reading it, I suddenly realised that the recipe on my blog hadn’t been updated to reflect the changes we made during the recipe testing stage for my cookbook. We tweaked the recipe to simplify the steps, plus we halved the amount of maple syrup in the cheesecake (this was achieved by using pineapple juice instead of lemon). We also reduced the amount of syrup in the base. I’ve now updated the recipe on this page to match the one that’s in the book. Hopefully you’ll find this one much less sweet!
      These cashew ‘cheesecakes’ are rich and filling, so we keep the slices modestly sized. This one should easily provide 12 servings.

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