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a smooth pale vegan pineapple cashew cheesecake in a wide horizontal shot, on a slate board with pineapple and mint, soft natural light, shallow depth of field, landscape orientation

Vegan Pineapple Cashew Cream Cheesecake

A nut and date crust topped with pineapples and cashew cream to make a no-bake vegan cheesecake.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1 cup raw almonds
  • 1 cup pitted dates
  • 2 cups raw cashews soaked
  • 1 cup crushed pineapple drained
  • 0.5 cup maple syrup
  • 0.33 cup melted coconut oil
  • 1 lemon juiced

Method
 

  1. Blend the almonds and dates into a sticky crumb and press into a springform pan.
  2. Blend the soaked cashews, pineapple, maple syrup, coconut oil, and lemon juice until completely smooth.
  3. Pour the cashew cream over the crust and smooth the top.
  4. Freeze for at least 4 hours, then move to the fridge 30 minutes before slicing.

Notes

Soak the cashews in hot water for an hour if you forgot overnight.