My flavourful tropical cheesecake is refreshing, juicy, light and decadent.
This cheesecake incorporates fresh pineapple and coconut which gives a pina colada flavour.
I love to make no-bake/raw cheesecakes and this gave me the ideal opportunity to make something extravagant and extra special for summer which burst's with sweetness and exotic flavours.
The pineapple chunks inside make the cheesecake moist and add's an extra fruity surprise.
It's simple to make and includes 100% vegan & natural ingredients which can be enjoyed as a healthier dessert.
Step 1- Line a cake tin with grease proof paper.
Step 2- De-seed/pit the dates and add them into a food processor/blender along with the oats, coconut, maple syrup, vanilla extract and salt.
Step 3- Press the mixture into the lined cake tin.
Step 4- Place some pineapple chunks on top and pop into the freezer whilst you prepare the filling.
Step 1- Drain the cashew nuts and place them into a food processor/blender along with the pineapple, maple syrup, melted coconut oil, vanilla extract and lemon juice.
Whizz up on high for around 5-8 minutes or until smooth.
Step 3- Pour the creamy pineapple layer onto the base and pop the tray back into the freezer to set.
Serve with fresh pineapple, coconut, lemon or even creamy coconut cream! YUM.
What size of a pan wood we use with these amount of ingredients?
Is it safe to eat raw cashews?
Oats arent raw. What can we use instead?
I would LOVE to make this but do you ever post recipes in cups vs grams? I don't have a food scale at the moment! Thank you!