Do you ever need a “calgon take me away moment?” Well, this recipe can, just for a moment, make you feel like you are on the tropical shores relaxing in the sun! Not really… but it has really great tropical flavors that can bring you back to your favorite sunny destination. At least that’s what this recipe does for me.

This recipe is a Pina Colada in a dessert. This Pina Colada Vegan Cheesecake Recipe is my new favorite treat! I am in love with this recipe to the point where I had to pre-portion it out and let me tell you I have a lot of self-control.

I am so proud/excited to share this creation with you. I know for a fact that many of you are going to fall in love.

If you make this recipe and love it please come back and leave a comment in the comments section below. I love hearing from you!

This recipe is vegan, gluten free, clean and a 5 minute prep recipe.
 

Pina Colada Vegan Cheesecake

Makes 16-18 Bites

Crust Ingredients:

• 1 Cup Pitted Dates
• 1 Cup Unsweetened Shredded Coconut
• 1 Cup Raw Cashews
• 1 Tsp Vanilla Extract

Filling Ingredients:

• 1/2 Cup Cashew Butter
• 1/2 Cup Coconut Milk (From refrigerated coconut milk – see notes below)
• 1 Tsp Vanilla
• 1/2 Cup Pineapple (Fresh or Canned)
• 1/3 Cup Unsweetened Shredded Coconut
• 2 Tbsp Honey (Agave, Maple Syrup or Stevia)
• 3 Packets of Stevia

Directions:

1. Place your can of coconut milk in the refrigerator for 24 hours. Remove from refrigerator and scoop out just the solid coconut milk for this recipe.
2. Using your small food processor bowl and blade blend all cheesecake filling ingredients until smooth and set aside.
3. Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut.
4. Grease an 8×8 baking pan or glass dish with a healthy oil.
5. Press crust mixture evenly into baking dish.
6. Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
7. Cover with saran wrap and freeze overnight.
8. When you’re ready to serve remove from the freezer, cut into squares and serve immediately.
9. Tip – Feel free to top these squares with whipped coconut cream, shredded coconut and/or pineapple. These squares are also delicious just plain.
10. Tip - This recipe can be made in individual two bite cheesecakes by using a mini muffin tin to set this recipe. You can also make this recipe in a 6 to 7 inch spring-form pan for a full sized dessert that everyone will enjoy!

DAMY Members: For this recipe 3 squares is a treat.
 

 

 

 

 

 
Whaaat? You missed one of my awesome healthy cheesecake or bites recipes? Well, here they are beautiful:

• Healthy Strawberry Cheesecake Bites
• Dark Chocolate Almond Fudge Bites
• Clean Peanut Butter Eatmore Squares
• Healthy Lemon Coconut Cheesecake Bites
• Healthy Cookie Dough Cheesecake Bites
• Skinny Two Bite Cheesecake (Double Chocolate and New York Style)
• Healthy Pecan Pie Bites
• Coconut Cream Pie Bites
• Skinny Cinnamon Bun Cheesecake Squares
• Mint Chip Fudge Squares
• Healthy Banana Coconut Cream Pie Squares
• Key Lime Pie Cheesecake
• Vegan Pumpkin Pie Cheesecake

Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here.

Connect with Amy on Twitter @damyhealth and on Facebook.

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