Pineapple ‘California Surf’ Cheesecake – Non-Dairy Cheesecake
This no bake cheesecake recipe may just be the best cheesecake recipe you’ve ever tasted! Cowabunga! And its so quick and easy to make.
Whats nice about this recipe, is you can make and freeze it in two small spring form pans, enjoy one, and keep the other frozen and pull it out weeks later and in 5-10 minutes enjoy it with a friend.
When serving, cut up a fresh pineapple, chop a portion into small pieces and top cheesecake when serving.
Pineapple Cheesecake Recipe
Equipment Needed: High Speed Blender
Yield: 2 small cheesecakes, or 8 mini cheesecakesIngredients
- 3/4 cups cashews, soaked for 2 hours and drained
- 1 cup chopped fresh pineapple (you can also used frozen pineapple)
- 1/4 cup coconut oil, in liquid state (melt at low temperature if necessary)
- 3 tablespoons date paste or maple syrup
- 2 tablespoons nutritional yeast (Read more about nutritional yeast)
- 1 tablespoon lemon juice
- 1 teaspoon non-GMO lecithin (if you don’t have lecithin on hand, make cheesecake without it).
- 1 teaspoon LiyfBiotic probiotic
- Pinch of Himalayan salt
- Optional: 1 teaspoon vanilla powder or extract
Coconut Lovers – add 1/4 cup unsweetened shredded coconut to recipe and turn it into a Pineapple Coconut Recipe – Cowabunga!
- Combine all ingredients EXCEPT, coconut oil and lecithin, in high speed blender and blend until smooth. Note: if you are using frozen pineapple blend for a few minutes to warm mixture before adding coconut oil in our step, otherwise coconut oil will harden up.
- As you are blending, pour in coconut oil. Once you are happy the mixture is smooth and creamy, continue blending and add lecithin – blend well.
- Pour cheesecake mixture two small 4 inch spring form pans, mini cheesecake pan, or into glass container of choice. Freeze for 1-2 hours, or until solid. Cheesecake is wonderful by itself, but by adding a crust, you can enhance the taste and presentation – see crust recipe below.
- If you store cheesecake in freezer, allow 10 minutes to soften before serving.
- Store in sealed container. Will store for up to 2 months in freezer.
- You can also store in refrigerator – it will remain solid and can be served immediately.
Cheesecake Crust Recipe
Equipment Needed: Food Processor
- 1 cup – any raw nut or nuts of your choice (walnut, pecan, almond, cashew, macadamia)
- 2 tablespoons date paste, or 1 medjool date cut into small pieces
- 1 tablespoon coconut oil (in liquid form)
- If needed, 1-2 tablespoon water
- Place nuts in food process and pulse into small pieces.
- Add date paste or date and process (be careful not to over process and turn nuts into butter).
- Add coconut oil and process.
- At this point, check mixture – if you can form a ball in your hand its ready, if still too crumbly, add small amount of water and process, re-check consistency.
- Press crust into bottom of two 4 inch spring form pans, mini cheesecake pan, or container of choice.
- Spoon or pour cheesecake mixture into pan or container, and freeze for 1-2 hours before serving.
Pour cheesecake mixture into choice of pans, then press diced pieces of pineapple into top:
Here’s where and how to purchase Mini Cheesecake Pan by Norpro (with removable bottoms)
Where to Purchase LiyfBiotic Probiotic powder – Click Here
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