Piña Colada Cheesecake
This Piña Colada Cheesecake is the ultimate tropical summer dessert that everyone will enjoy! It’s creamy, tangy, and bursting with bright pineapple and coconut flavor, all while being completely gluten-free and dairy-free. A luscious pineapple compote adds a juicy layer of tropical sweetness, while toasted coconut and crunchy macadamia nuts bring the perfect contrast of texture and flavor.
Equipment
- 1 8 inch cheesecake pan
- Parchment paper
- Food Processor
Ingredients
For the crust
- 1/2 cup shredded coconut
- 1 1/2 cups gluten free gram crackers
- 1/3 cup melted coconut oil
For the cheesecake filling
- 1 1/2 cups raw cashews(soaked in hot water for 1 hour)
- 8 oz dairy free cream cheese(room temp)
- 1 cup full fat coconut cream
- 1/4 cup Artisana Macadamia butter(optional)
- 1/4 cup melted coconut oil
- 1 cup honey or powdered monk fruit
- 1/2 cup pineapple compote*
- 1 tsp vanilla extract
Pineapple compote
- 4 cups fresh pineapple
- 2 tbsp honey
Toppings
- 2/3 cup pineapple compote
- 1/3 cup toasted coconut shreds
- 1/3 cup chopped toasted Macadamia nuts
- Vanilla frosting(optional)
Instructions
Prepare the Crust
- In a food processor, add the gluten-free graham crackers and process until they form fine crumbs.
- Add the shredded coconut and pulse a few times to combine.
- Pour in the melted coconut oil and process until the mixture is evenly coated and resembles a moist, crumbly mixture.
- Press the crust firmly into the bottom of your cheesecake pan or dish, creating an even layer.
Make the Cheesecake Filling
- Add the soaked and drained raw cashews, dairy-free cream cheese, coconut cream, macadamia butter, melted coconut oil, honey or monk fruit sweetener, and ½ cup of pineapple compote to a high-speed blender or food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed. The mixture should be silky with no remaining cashew pieces.
- Pour the cheesecake filling evenly over the prepared crust.
- Place the cheesecake in the freezer to set for about 3 hours.
Make the Pineapple Compote
- While the cheesecake is setting, add the fresh pineapple and honey to a blender and blend until smooth and pureed.
- Pour the pineapple puree into a small saucepan and cook over medium heat. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, stirring occasionally, until the mixture has reduced and thickened.
- Near the end of the cooking time, whisk together 2 teaspoons tapioca flour and 1 tablespoon cold water to make a slurry.
- Stir the tapioca slurry into the pineapple mixture and continue cooking for another minute or two, until thickened.
- Remove from the heat and set aside to cool completely.
Assemble the Cheesecake
- Once the cheesecake is fully set, carefully remove it from the pan or dish.
- Spread a layer of cooled pineapple compote over the top of the cheesecake.
- Sprinkle with toasted coconut and macadamia nut crumbles.
- For an extra-pretty finish, pipe dairy-free vanilla frosting around the edges.
- Transfer the cheesecake to the refrigerator and allow it to soften for at least 2 hours before serving.
- Store leftovers covered in the refrigerator for up to 1 week.
Notes
*To make the pineapple compote, blend 4 cups of fresh pineapple into a puree. Add the pineapple puree to a small sauce pan on the stove over medium heat. bring to a boil then let simmer for 20-25 minutes to reduce down. Toward the end of it simmering add 2 tsp of tapioca flour mixed with 1 tbsp cold water then add to the pan to help it thicken. Set aside to cool down.