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a pineapple coconut cheesecake in a wide horizontal shot, creamy slice topped with toasted coconut and pineapple on a coconut crust, on a white plate, on a bright tropical-themed table, natural light, shallow depth of field, landscape orientation

Pineapple Coconut Cheesecake

A tropical, no-bake cheesecake with crushed pineapple and coconut for a summery, vacay, dessert!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups shredded coconut
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 1 cup pineapple crushed
  • 1 cup coconut cream
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted

Method
 

  1. Blend the coconut and dates into a crust and press into a pan.
  2. Blend the cashews, pineapple, coconut cream, maple syrup, and coconut oil until smooth.
  3. Pour the filling over the crust and smooth the top.
  4. Sprinkle toasted coconut over the surface.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and top with pineapple before serving.

Notes

Drain the crushed pineapple well so the filling sets up firm.