I’ve been madly in love with this vegan pina colada cheesecake since 2012. I’ve made many different variations of the cheesecake and I have always forgot to take updated photos.
The first time I created this recipe I just photographed the recipe on a chair with my iPhone. So, lets just say it never really received the appreciation it deserved.
This is true for a lot of my old recipes. I feel guilt and sadness that I didn’t know or do better in photographing my creations from 2009 to 2014. But I have never claimed to be a professional food photographer and I only did as good as I was aware I could at the time.
So, this frustration I felt with myself of letting my own work down has driven me to re-visit some of my old catalog and give the recipes the proper representation they deserve. That and being frustrated by others copying my recipes and taking beautiful photos. A lot of my recipes from years ago have re-surfaced by others without my permission.
Because of this I decided to go through my huge inventory of recipes and give those recipes that I love the photos they deserve.
To see my blissful ignorance you can see the original recipe here. This recipe is delicious. It is a fantastic Spring dessert.
The flavors of coconut, pineapple and cheesecake are perfect for each other. I highly recommend making this recipe.
This recipe is raw, vegan, gluten free, dairy free, high fiber, no-bake, sweet, creamy and sinfully delicious.
2 1/2 Cups Pre-Soaked and Drained Cashews (I soak mine for 3-4 hours)
1/2 Cup Coconut Cream (pre-refrigerated and solidified)
1 tsp Vanilla
1/2 Cup Fresh Chopped Pineapple
1/3 Cup Unsweetened Shredded Coconut
4 Tbsp Maple Syrup (Agave, Coconut Sap or to make this sugar free 10 Drops of Liquid Stevia)
1 Tbsp Coconut Oil
Layered Topping Ingredients:
3-4 Cups Freshly Chopped Pineapple
2-3 Cups Coconut Cream (pre-refrigerated and solidified)
Shredded Coconut (for decorating)
Using your small food processor bowl and blade blend all cheesecake filling ingredients until smooth and set aside.
Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut.
Grease an 8×8 baking pan or glass dish with a healthy oil.
Press crust mixture evenly into baking dish.
Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
Cover with saran wrap and freeze overnight.
Directly before serving remove cheesecake from freezer and layer your pineapple, coconut cream and shredded coconut on top. Serve immediately.
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 - 1 slice or 2 bites is a great treat option.
All content and photography of damyhealth.com is the property of DAMY Health and cannot be reproduced in any way without the prior written consent of Amy Layne. This includes remixing, transforming or building upon any material from damyhealth.com.
All content and photography of damyhealth.com is the property of DAMY Health and cannot be reproduced in any way without the prior written consent of Amy Layne. This includes remixing, transforming or building upon any material from damyhealth.com. When trying our recipes please link our original recipe. Thank you.
Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go here!
Amy Layne is the Co-Founder of DAMY Health Online & The Healthy Rebel App. She is a Holistic Nutritionist and Coach specializing in lifestyle transformation, goal-realization and living your best life overflowing with abundance and self-love. She is also the creator of the world famous Bikini Body Program, 21 Day Vegan Cleanse Challenge, author and original whole-food recipe creator. Amy is passionate about guiding others to a light and freedom-filled life. Have Amy be your guide today!
“I tried Atkins, Weight Watchers and South Beach… All temporary and hard to fit into a busy lifestyle. Amy’s program is SO easy to follow and you choose the foods for each meal so you are eating things you enjoy. I can make the SAME meal for my whole family and enjoy it with them together! We are all benefiting and I love it! I do NOT in any way feel like I am on a “diet” I love how customized this new way of life has become.”