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.
[amd-zlrecipe-recipe:43]
