This tropical raw vegan pineapple cheesecake is refreshing, juicy, light, and decadent. The creamy cashew filling incorporates fresh pineapple and coconut, which gives it a piña colada flavor — each bite bursts with sweetness and exotic flavor. The whole pineapple chunks hidden inside make the cheesecake moist and add an extra fruity surprise.

Raw Pineapple Cheesecake [Vegan, Gluten-Free]






For the Base:

  • 8.8 ounces dates (pitted)
  • 1 1/3 cups, plus 1 3/4 tablespoons gluten-free oats
  • 1 1/2 cups unsweetened desiccated coconut
  • 1 teaspoon maple syrup
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

For the Middle:

  • 9.17 ounces fresh pineapple

For the Filling:

  • 1 3/4 cups raw cashew nuts, soaked and drained
  • 8.8 ounces pineapple
  • 1/2 cup maple syrup (you can use fruit syrup)
  • 1/3 cup, plus 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • Juice of 1/2 a lemon

For the Topping:

  • Pineapple rings
  • Pineapple trunk (washed)
  • Desiccated coconut


To Make the Base:

  1. Line a cake tin with grease-proof paper.
  2. De-seed/pit the dates and add them into a food processor/blender along with the oats, coconut, maple syrup, vanilla extract, and salt.
  3. Press the mixture into the lined cake tin. Place some pineapple chunks on top and pop into the freezer whilst you prepare the filling.

To Make the Filling:

  1. Drain the cashew nuts and place them into a food processor/blender along with the pineapple, maple syrup, melted coconut oil, vanilla extract, and lemon juice. Whizz up on high for around 5-8 minutes or until smooth.
  2. Pour the creamy pineapple layer onto the base and pop the tray back into the freezer to set. Allow the cheesecake to set fully. This will take around 2-4 hours (you can leave it overnight).
  3. Store in a sealed container in the freezer and defrost before serving.

Nutritional Information

Total Calories: 4987 | Total Carbs: 553 g | Total Fat: 319 g | Total Protein: 69 g | Total Sodium: 211 g | Total Sugar: 33 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.