30+ Irresistible Friday Vegan Cheesecake Recipes to End Your Week on a Sweet Note

Fridays are the perfect time to wind down, relax, and indulge in something sweet to kick off the weekend.

If you’re vegan or simply looking to explore more plant-based dessert options, why not treat yourself to a decadent, creamy cheesecake?

Whether you’re a fan of fruity, nutty, or rich chocolate flavors, there’s a vegan cheesecake recipe to suit every taste.

We’ve rounded up over 30 irresistible vegan cheesecake recipes that are perfect for your Friday night indulgence.

These recipes are not only dairy-free and egg-free but also incredibly delicious, offering the perfect way to unwind after a long week.

From no-bake options to cheesecakes that are sure to impress at any dinner party, you’ll find something for every occasion.

30+ Irresistible Friday Vegan Cheesecake Recipes to End Your Week on a Sweet Note

There you have it—over 30 amazing vegan cheesecake recipes to bring a sweet finish to your Friday and start the weekend with a smile.

Whether you’re in the mood for something light and fruity or rich and chocolatey, there’s a recipe here for every craving.

These plant-based cheesecakes are just as creamy and indulgent as their traditional counterparts, but without the dairy.

With so many options, you’ll never run out of delicious ways to enjoy cheesecake.

So, grab your ingredients, preheat the freezer (or oven), and treat yourself to one of these delectable desserts.

Classic Cashew Vegan Cheesecake

Creamy and indulgent, this no-bake cashew-based cheesecake is the perfect plant-based dessert. Its silky texture and rich flavor make it a crowd-pleaser, whether you’re serving it at a casual family dinner or a festive celebration. This cheesecake is made with wholesome ingredients and no refined sugar, making it a guilt-free treat to end your week on a high note.

Ingredients

• Crust:
  • 1 ½ cups crushed vegan graham crackers
  • ¼ cup melted coconut oil
  • 2 tbsp maple syrup
• Filling:
  • 2 cups raw cashews (soaked overnight)
  • ½ cup coconut cream
  • ½ cup maple syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

1. Prepare the crust: In a bowl, mix crushed graham crackers, coconut oil, and maple syrup until combined. Press the mixture into the bottom of a springform pan, ensuring an even layer. Freeze for 15 minutes.
2. Make the filling: Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt in a high-speed blender until smooth and creamy.
3. Assemble: Pour the filling over the chilled crust and smooth the top with a spatula. Freeze for 4-6 hours or until set.
4. Serve: Let the cheesecake thaw for 20-30 minutes before slicing. Garnish with fresh berries or a drizzle of vegan chocolate.

This cheesecake is a delightful combination of smoothness and crunch. It’s perfect for sharing with friends or savoring alone after a long week. The balance of sweetness and tanginess will make you look forward to Fridays even more!

Chocolate Avocado Vegan Cheesecake

Rich, velvety, and chocolatey, this cheesecake combines the creaminess of avocados with the indulgence of dark chocolate. It’s a unique twist on traditional cheesecake that will surprise and delight anyone who tries it. Perfect for chocolate lovers, this dessert is decadent yet packed with healthy fats, making it a satisfying end to your week.

Ingredients

• Crust:
  • 1 ½ cups crushed dates
  • 1 cup almond flour
  • 2 tbsp cocoa powder
• Filling:
  • 2 ripe avocados
  • ½ cup melted vegan dark chocolate
  • ¼ cup cocoa powder
  • ½ cup maple syrup
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract

Instructions

1. Prepare the crust: Blend dates, almond flour, and cocoa powder in a food processor until it forms a sticky dough. Press the mixture into a springform pan and chill in the refrigerator.
2. Make the filling: In a blender, combine avocados, melted chocolate, cocoa powder, maple syrup, coconut oil, and vanilla extract. Blend until smooth and creamy.
3. Assemble: Spread the filling evenly over the crust. Smooth the surface and refrigerate for at least 4 hours.
4. Serve: Garnish with coconut flakes, chocolate shavings, or fresh raspberries before serving.

This cheesecake is a game-changer for chocolate enthusiasts. The avocados provide a luscious texture, while the dark chocolate delivers an intense flavor. It’s a dessert that feels indulgent but leaves you feeling good about your choices.

Berry Bliss Vegan Cheesecake

This vibrant, fruity cheesecake is as beautiful as it is delicious. Bursting with berry flavors and featuring a hint of citrus, it’s a refreshing dessert that’s perfect for brightening up any Friday. This recipe uses a combination of fresh and frozen berries for a colorful and flavorful twist.

Ingredients

• Crust:
  • 1 ½ cups oats
  • ¼ cup melted coconut oil
  • 2 tbsp agave syrup
• Filling:
  • 2 cups soaked cashews
  • 1 cup mixed berries (fresh or frozen)
  • ½ cup coconut cream
  • ¼ cup agave syrup
  • 2 tbsp lemon juice
  • Zest of 1 lemon

Instructions

1. Prepare the crust: Pulse oats, coconut oil, and agave syrup in a food processor until combined. Press the mixture into the base of a springform pan and chill.
2. Make the filling: Blend soaked cashews, mixed berries, coconut cream, agave syrup, lemon juice, and zest until smooth. Adjust sweetness if necessary.
3. Assemble: Pour the filling over the crust, spreading it evenly. Chill in the freezer for 4-6 hours.
4. Serve: Decorate with fresh berries and lemon zest. Let it thaw for 20 minutes before serving.

The tangy sweetness of the berries perfectly complements the creamy filling, creating a dessert that’s as refreshing as it is satisfying. Its stunning appearance and delightful flavor will make it the highlight of your Friday evening.

Lemon Coconut Vegan Cheesecake

This bright and tropical cheesecake combines the fresh zest of lemon with the creamy, rich texture of coconut. It’s a zesty, indulgent dessert that offers the perfect balance of sweet and tangy flavors, making it a refreshing option to kick off your weekend in style. Perfect for citrus lovers, this no-bake cheesecake is simple to prepare and delivers a burst of sunshine.

Ingredients

• Crust:
  • 1 ½ cups shredded coconut
  • ½ cup almond flour
  • 2 tbsp maple syrup
  • 3 tbsp coconut oil
• Filling:
  • 2 cups cashews (soaked overnight)
  • ½ cup coconut cream
  • ¼ cup lemon juice
  • 1 tsp lemon zest
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions

1. Prepare the crust: In a food processor, blend shredded coconut, almond flour, maple syrup, and melted coconut oil until the mixture forms a sticky dough. Press the mixture into the base of a springform pan. Freeze for 15 minutes.
2. Make the filling: Blend soaked cashews, coconut cream, lemon juice, lemon zest, maple syrup, and vanilla extract in a high-speed blender until smooth and creamy.
3. Assemble: Pour the creamy filling over the crust and smooth the top with a spatula. Freeze for 4-6 hours or until set.
4. Serve: Let the cheesecake thaw for 20 minutes before slicing. Garnish with additional lemon zest or coconut flakes.

This cheesecake is a perfect blend of sweet and tart, with a smooth, creamy texture and a delightful coconut crunch from the crust. The lemon adds a bright flavor that makes it an ideal dessert for any Friday evening. You’ll feel like you’re indulging in a tropical getaway with every bite!

Peanut Butter Chocolate Vegan Cheesecake

For those who crave a rich, decadent dessert, this peanut butter chocolate cheesecake is the ultimate treat. The creamy, slightly salty peanut butter filling pairs perfectly with the luscious chocolate topping, creating a dessert that’s a dream come true for peanut butter and chocolate lovers. This cheesecake is both indulgent and dairy-free, making it a guilt-free indulgence for your Friday night.

Ingredients

• Crust:
  • 1 ½ cups crushed graham crackers or digestive biscuits
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
• Filling:
  • 1 cup peanut butter
  • 1 cup soaked cashews
  • ½ cup coconut milk
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
• Topping:
  • ½ cup vegan chocolate chips
  • 1 tbsp coconut oil

Instructions

1. Prepare the crust: Blend graham crackers, coconut oil, and maple syrup in a food processor until combined. Press the mixture into the base of a springform pan and refrigerate for 15 minutes.
2. Make the filling: Blend peanut butter, soaked cashews, coconut milk, maple syrup, vanilla extract, and salt until smooth and creamy.
3. Assemble: Spread the peanut butter filling over the crust and smooth the top. Freeze for 4-6 hours or until set.
4. Make the topping: Melt chocolate chips with coconut oil in a double boiler or microwave. Drizzle the melted chocolate over the cheesecake.
5. Serve: Let the cheesecake thaw for 20 minutes before slicing. Enjoy the peanut butter and chocolate layers in every bite!

This rich, creamy cheesecake combines the satisfying saltiness of peanut butter with the decadence of chocolate. It’s a dream dessert for anyone who loves the iconic combination of peanut butter and chocolate. The smooth texture and deep flavors make it a showstopper for any Friday celebration.

Pistachio Rose Vegan Cheesecake

Exquisite and unique, this pistachio and rosewater cheesecake brings together the rich nuttiness of pistachios with the delicate floral notes of rose. The combination creates a luxurious dessert that feels special and elegant. This vegan cheesecake is perfect for those looking to impress guests with something a little different on a Friday evening.

Ingredients

• Crust:
  • 1 ½ cups crushed pistachios
  • ¼ cup almond flour
  • 2 tbsp maple syrup
  • 3 tbsp coconut oil
• Filling:
  • 2 cups soaked cashews
  • ½ cup coconut cream
  • ¼ cup maple syrup
  • 2 tbsp rosewater
  • ½ cup shelled pistachios
  • 1 tsp vanilla extract

Instructions

1. Prepare the crust: In a food processor, blend crushed pistachios, almond flour, maple syrup, and melted coconut oil until the mixture sticks together. Press into the base of a springform pan. Chill for 15 minutes.
2. Make the filling: Blend soaked cashews, coconut cream, maple syrup, rosewater, pistachios, and vanilla extract until smooth and creamy.
3. Assemble: Pour the filling over the pistachio crust and smooth the top. Freeze for 4-6 hours or until set.
4. Serve: Let the cheesecake thaw for 20 minutes before slicing. Garnish with additional crushed pistachios and a drizzle of rosewater.

This pistachio and rosewater cheesecake is a luxurious treat with a wonderful balance of nutty and floral flavors. The creamy filling, combined with the fragrant rose and crunchy pistachio crust, creates an unforgettable dessert experience. It’s perfect for those special Fridays when you want to treat yourself to something truly extraordinary.

Apple Cinnamon Vegan Cheesecake

This cozy, comforting cheesecake combines the warmth of cinnamon with the natural sweetness of apples. It’s perfect for those chilly Fridays when you want a dessert that feels like a hug. The apple topping adds a fruity contrast to the rich, creamy filling, making each bite a perfect blend of flavors

Ingredients

• Crust:
  • 1 ½ cups oats
  • ¼ cup coconut oil
  • 2 tbsp maple syrup
  • ½ tsp cinnamon
• Filling:
  • 2 cups soaked cashews
  • ½ cup coconut cream
  • ½ cup maple syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
• Apple topping:
  • 2 medium apples, thinly sliced
  • 2 tbsp maple syrup
  • ½ tsp cinnamon

Instructions

1. Prepare the crust: Blend oats, coconut oil, maple syrup, and cinnamon in a food processor until the mixture sticks together. Press into the bottom of a springform pan and freeze for 15 minutes.
2. Make the filling: Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract in a high-speed blender until smooth and creamy.
3. Assemble: Pour the filling over the crust and smooth the top. Freeze for 4-6 hours.
4. Prepare the apple topping: In a small pan, sauté apple slices with maple syrup and cinnamon over medium heat for 5 minutes until softened. Let cool.
5. Serve: Top the cheesecake with the warm apple mixture before serving. Let the cheesecake thaw for 20 minutes and enjoy!

This apple cinnamon cheesecake is perfect for those who love the flavors of fall. The sweet, spiced apples complement the creamy filling beautifully, creating a dessert that’s warm, comforting, and satisfying. It’s an excellent choice for a cozy Friday night gathering.

Mango Coconut Vegan Cheesecake

This tropical-inspired mango coconut cheesecake brings together the sweet and refreshing flavor of ripe mango with the creamy richness of coconut. It’s a decadent dessert that feels like a vacation in every bite, perfect for brightening up your Friday evening. The no-bake nature of this cheesecake makes it easy to prepare, and its beautiful color and flavor will leave everyone impressed.

Ingredients

• Crust:
  • 1 ½ cups dried coconut flakes
  • ½ cup almond flour
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil
• Filling:
  • 2 cups soaked cashews
  • 1 cup coconut cream
  • 1 ½ cups ripe mango (pureed)
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp lime juice

Instructions

1. Prepare the crust: Blend coconut flakes, almond flour, maple syrup, and coconut oil in a food processor until combined. Press into the base of a springform pan and chill in the fridge for 15 minutes.
2. Make the filling: Blend soaked cashews, coconut cream, mango puree, maple syrup, vanilla extract, and lime juice in a blender until smooth and creamy.
3. Assemble: Pour the creamy filling over the crust and smooth the top. Freeze for 4-6 hours or until set.
4. Serve: Let the cheesecake thaw for 20 minutes before slicing. Garnish with extra mango chunks or toasted coconut flakes for an extra tropical touch.

This mango coconut cheesecake is a refreshing and indulgent treat that transports you to sunny, tropical islands with its vibrant flavors. The richness of the coconut pairs wonderfully with the sweet and tangy mango, creating a dessert that’s both exotic and comforting for your Friday night.

Raspberry Lime Vegan Cheesecake

With its refreshing combination of tart raspberries and zesty lime, this cheesecake is the perfect way to welcome the weekend. It’s light, creamy, and bursting with flavor, offering a delightful contrast between the smooth filling and the tangy fruit topping. Whether you’re entertaining or simply treating yourself, this dessert will surely be a hit.

Ingredients

• Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup almond meal
  • 3 tbsp maple syrup
  • 2 tbsp melted coconut oil
• Filling:
  • 2 cups soaked cashews
  • ½ cup coconut cream
  • ½ cup fresh raspberries
  • 2 tbsp lime juice
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
• Topping:
  • ½ cup fresh raspberries
  • 1 tbsp lime zest
  • 1 tbsp maple syrup

Instructions

1. Prepare the crust: Combine graham cracker crumbs, almond meal, maple syrup, and melted coconut oil in a food processor. Press the mixture into a springform pan to form an even layer. Freeze for 15 minutes.
2. Make the filling: Blend soaked cashews, coconut cream, raspberries, lime juice, maple syrup, and vanilla extract in a high-speed blender until smooth.
3. Assemble: Pour the raspberry lime filling over the chilled crust and smooth the top. Freeze for 4-6 hours or until firm.
4. Prepare the topping: In a small bowl, combine fresh raspberries, lime zest, and maple syrup. Let sit for a few minutes to allow the flavors to blend.
5. Serve: Once the cheesecake is set, top with the raspberry lime mixture before slicing and serving.

This raspberry lime cheesecake is the perfect balance of tangy and sweet, with a creamy texture and a fresh, fruity topping. It’s a perfect dessert for a Friday evening when you want something both refreshing and indulgent, making it the ideal treat to end your week.

Chocolate Hazelnut Vegan Cheesecake

This luxurious chocolate hazelnut cheesecake combines rich, velvety chocolate with the satisfying crunch and depth of toasted hazelnuts. The flavor profile of chocolate and hazelnut is timeless and indulgent, and this vegan version delivers all the decadence without any dairy. It’s a great dessert for those who want to treat themselves to something truly special on a Friday night.

Ingredients

• Crust:
  • 1 ½ cups ground hazelnuts
  • ¼ cup almond flour
  • 2 tbsp maple syrup
  • 3 tbsp coconut oil
• Filling:
  • 1 ½ cups soaked cashews
  • ½ cup coconut cream
  • 1 cup melted vegan dark chocolate
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
• Topping:
  • ½ cup crushed hazelnuts
  • 2 tbsp melted dark chocolate

Instructions

1. Prepare the crust: Blend ground hazelnuts, almond flour, maple syrup, and coconut oil in a food processor until it forms a dough. Press the mixture into a springform pan and freeze for 15 minutes.
2. Make the filling: Blend soaked cashews, coconut cream, melted chocolate, maple syrup, vanilla extract, and salt in a high-speed blender until smooth and creamy.
3. Assemble: Pour the chocolate filling over the crust and smooth the top. Freeze for 4-6 hours until firm.
4. Prepare the topping: Toast hazelnuts in a dry pan for a few minutes, then crush them. Drizzle melted dark chocolate over the cheesecake and sprinkle with crushed hazelnuts.
5. Serve: Let the cheesecake thaw for 20 minutes before serving. Enjoy the rich chocolate flavor and the satisfying crunch of hazelnuts.

This chocolate hazelnut cheesecake is the perfect combination of creamy, decadent chocolate with a nutty, crispy crust. The hazelnuts add a delightful crunch that elevates the dessert, making it an indulgent yet refined option for a Friday evening treat.

Caramel Pecan Vegan Cheesecake

This creamy caramel pecan cheesecake is rich, sweet, and nutty, offering a perfect combination of smoothness and crunch. The velvety caramel layer paired with the toasted pecans creates a comforting, indulgent dessert that will satisfy your sweet tooth while giving you a cozy, feel-good treat for your Friday night.

Ingredients

• Crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup ground pecans
  • 2 tbsp maple syrup
  • 2 tbsp melted coconut oil
• Filling:
  • 2 cups soaked cashews
  • ½ cup coconut cream
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
• Caramel Sauce:
  • ½ cup coconut sugar
  • ¼ cup coconut milk
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
• Topping:
  • 1 cup toasted pecans

Instructions

1. Prepare the crust: In a food processor, blend graham cracker crumbs, ground pecans, maple syrup, and melted coconut oil. Press the mixture into the bottom of a springform pan and refrigerate for 15 minutes.
2. Make the filling: Blend soaked cashews, coconut cream, maple syrup, vanilla extract, and salt until smooth and creamy.
3. Assemble: Pour the cashew filling over the crust and smooth the top. Freeze for 4-6 hours or until firm.
4. Make the caramel sauce: In a small pan, heat coconut sugar, coconut milk, and coconut oil over medium heat until it thickens (about 5 minutes). Remove from heat and stir in vanilla extract.
5. Serve: Once the cheesecake has set, drizzle with caramel sauce and top with toasted pecans. Let thaw for 20 minutes before serving.

This caramel pecan cheesecake is the perfect sweet treat for those looking for a comforting dessert. The rich caramel and crunchy pecans combine beautifully with the creamy filling, making it an indulgent and satisfying choice for your Friday evening.

Chocolate Mint Vegan Cheesecake

This refreshing chocolate mint cheesecake combines the rich flavors of chocolate with a cool minty twist. It’s a perfect dessert for those who enjoy the combination of refreshing mint and decadent chocolate. This no-bake, dairy-free cheesecake is sure to impress your guests or satisfy your own sweet cravings on a relaxing Friday evening.

Ingredients

• Crust:
  • 1 ½ cups almond flour
  • ¼ cup cocoa powder
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil
• Filling:
  • 2 cups soaked cashews
  • ½ cup coconut cream
  • ¼ cup maple syrup
  • 2 tsp peppermint extract
  • ½ cup melted vegan chocolate
  • Pinch of salt
• Topping:
  • ½ cup chopped dark chocolate
  • Fresh mint leaves for garnish

Instructions

1. Prepare the crust: Blend almond flour, cocoa powder, maple syrup, and melted coconut oil in a food processor until combined. Press into the base of a springform pan and freeze for 15 minutes.
2. Make the filling: Blend soaked cashews, coconut cream, maple syrup, peppermint extract, melted chocolate, and a pinch of salt in a high-speed blender until smooth and creamy.
3. Assemble: Pour the filling over the crust and smooth the top. Freeze for 4-6 hours or until set.
4. Prepare the topping: Melt dark chocolate and drizzle over the cheesecake. Garnish with fresh mint leaves.
5. Serve: Let the cheesecake thaw for 20 minutes before slicing and serving.

This chocolate mint cheesecake is the perfect balance of creamy, cool mint and rich, velvety chocolate. The chocolate crust and minty filling work together to create an indulgent yet refreshing treat. It’s ideal for those who want something both rich and refreshing to enjoy at the end of the week.

Strawberry Vanilla Vegan Cheesecake

This strawberry vanilla cheesecake brings the classic, comforting flavors of vanilla and strawberry together in a deliciously creamy dessert. The combination of fresh strawberries and a smooth, vanilla-infused filling makes this cheesecake light, fruity, and indulgent. It’s perfect for a Friday treat that feels both refreshing and satisfying.

Ingredients

• Crust:
  • 1 ½ cups graham cracker crumbs
  • 2 tbsp melted coconut oil
  • 3 tbsp maple syrup
• Filling:
  • 2 cups soaked cashews
  • ½ cup coconut cream
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, pureed
  • Pinch of salt
• Topping:
  • 1 cup fresh strawberries, sliced
  • 1 tbsp maple syrup (for drizzling)

Instructions

1. Prepare the crust: In a food processor, combine graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture into the base of a springform pan and freeze for 15 minutes.
2. Make the filling: Blend soaked cashews, coconut cream, maple syrup, vanilla extract, pureed strawberries, and a pinch of salt in a high-speed blender until smooth.
3. Assemble: Pour the strawberry vanilla filling over the crust and smooth the top. Freeze for 4-6 hours or until firm.
4. Prepare the topping: Slice fresh strawberries and drizzle with maple syrup.
5. Serve: Once the cheesecake is set, top with the sliced strawberries before serving. Let it thaw for 20 minutes for best results.

This strawberry vanilla cheesecake is a beautiful combination of fruity sweetness and creamy richness. The fresh strawberries on top add a burst of flavor, making each bite refreshing yet satisfying. It’s a delightful way to end the week on a sweet, light note.

Banana Peanut Butter Vegan Cheesecake

This banana peanut butter cheesecake is perfect for banana and peanut butter lovers alike. The creamy peanut butter filling is balanced by the sweet, tropical flavor of ripe bananas. The combination of smooth peanut butter and soft bananas makes for a comforting and indulgent dessert that’s also naturally dairy-free.

Ingredients

• Crust:
  • 1 ½ cups oats
  • ¼ cup almond flour
  • 2 tbsp maple syrup
  • 3 tbsp coconut oil
• Filling:
  • 2 ripe bananas
  • 1 cup peanut butter
  • ½ cup coconut cream
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
• Topping:
  • 1 banana, sliced
  • 2 tbsp peanut butter, melted

Instructions

1. Prepare the crust: Blend oats, almond flour, maple syrup, and coconut oil in a food processor until the mixture sticks together. Press into the base of a springform pan and freeze for 15 minutes.
2. Make the filling: In a blender, combine ripe bananas, peanut butter, coconut cream, maple syrup, and vanilla extract. Blend until smooth and creamy.
3. Assemble: Pour the peanut butter filling over the crust and smooth the top. Freeze for 4-6 hours or until set.
4. Prepare the topping: Slice a banana and drizzle the cheesecake with melted peanut butter.
5. Serve: Let the cheesecake thaw for 20 minutes before serving, then enjoy the delicious combination of banana and peanut butter.

This banana peanut butter cheesecake is a comforting and indulgent dessert that’s both creamy and rich. The combination of ripe bananas and peanut butter is timeless, making this cheesecake the perfect treat for a Friday evening.

Pineapple Coconut Vegan Cheesecake

This tropical pineapple coconut cheesecake is perfect for anyone who loves tropical flavors. The bright, zesty pineapple pairs beautifully with the creamy coconut filling, making this dessert light, refreshing, and indulgent at the same time. It’s a great way to add a burst of sunshine to your Friday evening.

Ingredients

• Crust:
  • 1 ½ cups shredded coconut
  • ½ cup almonds
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil
• Filling:
  • 2 cups soaked cashews
  • 1 cup coconut cream
  • 1 cup pineapple, chopped and pureed
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
• Topping:
  • ½ cup fresh pineapple chunks
  • 1 tbsp shredded coconut

Instructions

1. Prepare the crust: In a food processor, blend shredded coconut, almonds, maple syrup, and coconut oil. Press the mixture into the base of a springform pan and freeze for 15 minutes.
2. Make the filling: Blend soaked cashews, coconut cream, pineapple puree, maple syrup, and vanilla extract until smooth and creamy.
3. Assemble: Pour the filling over the crust and smooth the top. Freeze for 4-6 hours or until firm.
4. Prepare the topping: Top the cheesecake with fresh pineapple chunks and a sprinkle of shredded coconut.
5. Serve: Let the cheesecake thaw for 20 minutes before serving.

This pineapple coconut cheesecake is a delightful combination of sweet pineapple and rich coconut, offering a tropical escape in every bite. It’s a refreshing and satisfying dessert that’s perfect for winding down your week with a burst of tropical flavor.

Note: More recipes​ are coming soon!