No Bake Vegan Cheesecake with Pineapple Coconut Topping
Ingredients
Crust
- 2 cups raw pecans
- 10 Medjool dates
Filling
- 1.5 cups raw cashews
- 1/4 cup coconut cream
- 1/4 cup pure maple syrup
- 1/4 cup fresh lemon juice
- 2 tablespoons coconut oil
Toppings
- 1/2 cup Baked Crunchy Pineapple Chips
- 1 tablespoon shredded unsweetened coconut
Preparation
Make the crust by pulsing pecans in a food processor until ground into a semi-fine meal, adding dates and pulsing until mixture holds together when pinched and looks like dough, pressing into a 9.5 inch tart pan with removable bottom to form an even crust, and chilling in the freezer for 10 minutes.
Make the filling by wiping out the food processor, adding soaked cashews, coconut cream, maple syrup, lemon juice, and melted coconut oil, and blending until very smooth, stopping to scrape down sides as needed.
Pour the filling into the chilled crust and smooth the top.
Freeze for 30 minutes, then top with pineapple chips and sprinkle with shredded coconut.
Place back in the freezer for at least 30 more minutes.
Once ready to serve, let rest for 20 minutes before slicing and serving to soften.
