No Bake Vegan Cheesecake with Pineapple Coconut Topping
Ingredients
- for the crust:
- 2 cups raw pecans
- 10 medjool dates, pitted, chopped, soaked in warm water for 10 mins, and drained
- for the filling*:
- 1.5 cups raw cashews, soaked for at least 6 hours, drained and rinsed
- 1/4 cup coconut cream
- 1/4 cup pure maple syrup
- 1/4 cup fresh lemon juice
- 2 tablespoons coconut oil, melted
- double the filling if you want a thicker cheesecake!
- for the toppings
- 1/2 cup @baresnacks baked crunchy pineapple chips, chopped
- 1 tablespoon shredded unsweetened coconut
Preparation
Make the crust
In a food processor, pulse the pecans until ground into a semi-fine meal
Add the dates and pulse until the mixture holds together when pinched and starts to look like dough
Press the dough into the bottom of a 9
Inch tart pan with a removable bottom to form a flat, even crust
Chill in the freezer for 10 mins
While crust freezes, make the filling
Wipe out the same food processor used to make the pecan crust and add the soaked cashews, coconut cream, maple syrup, lemon juice, and coconut oil and blend until very smooth, stopping to scrape down the sides as needed
Pour the filling into the chilled crust (once the crust is done chilling) and smooth the top
Freeze for 30 minutes, top with pineapple chips and sprinkle over with the 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