No-Bake Vegan Cheesecakes with Coconut and Pineapple | PC.ca

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NewNo-Bake Vegan Cheesecakes with Coconut and Pineapple

Three glasses filled with a no bake style of coconut and pineapple plant-based cheesecake on a wicker serving plate.

PC Plant Based Coconut Cream Cheese-Style Spread

New

No-Bake Vegan Cheesecakes with Coconut and Pineapple

Most vegan cheesecake recipes out there call for soaking cashews overnight and whirling them in a fo...

Most vegan cheesecake recipes out there call for soaking cashews overnight and whirling them in a food processor to get that sought-after creamy texture. You can skip that step (and get several hours of your life back) with PC Plant-Based Plain Coconut Cream Cheese-Style Spread, which boasts the perfect texture for this luscious tropical-topped treat.

  • Level: Easy
  • Preparation: 30 mins
  • Ready in: 1 hr 30 mins
  • Serves: 6
  • Dish Type: Canadian, American, Vegan
  • Season: Fall, Winter, Spring, Summer
  • Course: Dessert
  • Main Ingredient: Vegan Coconut Cream Cheese
  • Serving Size

    1/6 of recipe (1 cheesecake)

  • Calories

    240

  • Total Carbohydrate

    23 g

  • Total Fat

    16 g

  • Saturated Fat

    11 g

  • Dietary Fibre

    1 g

  • Protein

    3 g

  • Sodium

    110 mg

  • Sugars

    17 g

NewNo-Bake Vegan Cheesecakes with Coconut and Pineapple

Three glasses filled with a no bake style of coconut and pineapple plant-based cheesecake on a wicker serving plate.

PC Plant Based Coconut Cream Cheese-Style Spread

  • Serving Size

    1/6 of recipe (1 cheesecake)

  • Calories

    240

  • Total Carbohydrate

    23 g

  • Total Fat

    16 g

  • Saturated Fat

    11 g

  • Dietary Fibre

    1 g

  • Protein

    3 g

  • Sodium

    110 mg

  • Sugars

    17 g

How to make

Ingredients

  • 1/3 cup (83 mL)

    unsweetened shredded coconut, toasted, divided (see tip, below)
  • 1/4 cup (60 mL)

    walnut halves, toasted and finely chopped (see tip, below)
  • 2 tbsp (30 mL)

    granulated sugar, divided
  • 1 tbsp (15 mL)

    coconut oil, melted (or liquid coconut oil)
  • 1 tub (227 g)

    PC® Plant-Based Plain Coconut Cream Cheese-Style Spread, room temperature
  • 3/4 cup (188 mL)

    PC® Plant-Based Plain Cultured Coconut Milk Yogurt Alternative
  • 1/2 cup (125 mL)

    icing sugar
  • 2 tsp (10 mL)

    fresh lemon juice
  • 3/4 cup (188 mL)

    finely chopped cored peeled pineapple
  • Fresh mint sprigs (optional)

How to make

  • Step 1

    Stir together ¼ cup (60 mL) shredded coconut, the walnuts, 1 tbsp granulated sugar, and the co-conut oil in small bowl. Press into bottoms of six ½-cup (125 mL) glass jars or ramekins, or small serving glasses, dividing evenly.

  • Step 2

    Beat cream cheese-style spread with coconut yogurt in large bowl using electric hand mixer on low speed until smooth. Increase speed to medium; beat until creamy, about 1 minute. Beat in icing sugar and lemon juice.

  • Step 3

    Spoon cheesecake mixture into jars over top of shredded coconut mixture, dividing evenly. Cover and refrigerate until chilled, about 1 hour, or overnight.

  • Step 4

    Stir pineapple with remaining 1 tbsp granulated sugar in separate small bowl.

  • Step 5

    Spoon pineapple mixture over top of cheesecakes and sprinkle with remaining shredded coconut, dividing evenly. Top with fresh mint (if using).

  • Tip:

    Toasting the shredded coconut and walnuts adds crunch and enhances their flavour. Toast the coconut in a dry skillet over medium-low heat, stirring often, until light golden, 4 to 5 minutes. Toast the walnuts in a dry skillet over medium heat, stirring or shaking often, until light golden and fragrant, about 4 minutes.

  • Try this:

    Swap out the pineapple for any tropical fruit, such as mango or passion fruit.

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