Creamy VEGAN Pineapple Cheesecake (Easy No-Bake!)

There’s this one perfect beach day forever etched in my memory – the kind where the sand is impossibly warm between your toes, the salty breeze messes up your hair in the best way, and the sun makes you squint happily at the sparkling water. We were sharing a slice of something ridiculously cold and refreshing, its sweetness cutting through the heat, and it just felt like pure, uncomplicated joy. While that treat probably wasn’t this exact cheesecake, the feeling it gave me – that instant transport to a cool, blissful state – is something I’ve chased ever since.

And you know what? Biting into this creamy, dreamy vegan pineapple cheesecake takes me right back there, every single time. The way the cool, velvety filling melts on your tongue, bursting with that bright, tangy sweetness of pineapple – it’s like capturing actual sunshine and happiness in dessert form. Plus, discovering how easy it is to achieve this level of deliciousness without any baking? Total game-changer. If you’re craving that blissful tropical escape, even just for a delicious moment, grab your blender because this simple, stunning recipe is definitely calling your name!

Why You’ll LOVE This Version

There are so many reasons why this will become your go-to recipe, potentially the best pineapple cheesecake recipe you’ve tried, especially if you love no-bake ease!

• Incredibly Creamy & Smooth: We achieve that luxurious, melt-in-your-mouth texture naturally using blended raw cashews and rich coconut cream – no dairy needed!
• Bright & Refreshing Flavor: This cheesecake perfectly balances the tangy sweetness of pineapple with a delicate, natural sweetness. It lets the fruit’s vibrant taste truly shine through without being overly heavy.
• Naturally Smooth Top (No Cracks!): One of the joys of a no-bake cheesecake! You get a flawless, beautiful surface every single time without the stress of water baths or worrying about cracks forming during baking and cooling.
• Foolproof No-Bake Method: The steps are simple, clear, and easy to follow. Minimal fuss, maximum deliciousness. It’s a fantastic easy pineapple cheesecake recipe, even for beginners.
• Delicious Vegan Crust: A simple yet perfectly textured base made with accessible vegan-friendly ingredients, providing a lovely contrast to the creamy filling.
• Stunning Presentation: This dessert looks effortlessly beautiful and is guaranteed to impress, whether it’s for a special occasion or just a weeknight treat.
• Feels Light Yet Satisfying: You get all the indulgent satisfaction of a classic cheesecake but in a lighter, brighter form that won’t weigh you down. It provides satisfying, steady energy.
• Dairy-Free, Egg-Free, Plant-Based: This recipe is entirely vegan, making it suitable for those following a plant-based lifestyle or avoiding dairy and eggs for ethical, health, or allergy reasons.

Ingredients You’ll Need

Gathering the right ingredients is the first step to cheesecake success. We’re focusing on whole, plant-based ingredients that contribute to both fantastic flavor and texture.

For the No-Bake Vegan Crust:

• 1 ½ cups (150g) Vegan Graham Cracker Crumbs: Check labels carefully to ensure they are honey-free and dairy-free. Many brands are accidentally vegan! Alternatively, use vegan digestive biscuits or a homemade blend of rolled oats (1 cup/90g) and almonds (½ cup/70g) processed into fine crumbs.
• 6 tablespoons (85g / 90ml) Vegan Butter or Refined Coconut Oil, melted: Refined coconut oil has a neutral flavor and ensures the crust sets nicely. Vegan butter adds a classic buttery taste.
• Optional: Pinch of fine sea salt (enhances flavor).
• Optional: 1 tablespoon Maple Syrup or Organic Cane Sugar (for a slightly sweeter crust).

For the Creamy Vegan Pineapple Filling:

• 1 ½ cups (210g) Raw Cashews: These are crucial for the ultra-creamy texture. You MUST soak them first (see methods below).
• 1 can (13.5 oz / 400ml) Full-Fat Canned Coconut Cream, CHILLED OVERNIGHT: This is essential. Chilling causes the thick, rich cream to separate from the watery liquid. You’ll use only the thick cream. Do not use light coconut milk or coconut milk beverage.
• 1 cup (approx. 225g) Canned Crushed Pineapple IN JUICE, very well drained: Draining is critical to prevent a soggy filling. Use pineapple packed in its own juice, not heavy syrup, for better flavor control.
• ⅓ cup to ½ cup (80ml – 120ml) Pure Maple Syrup or Agave Nectar: Adjust based on your preferred sweetness level and the sweetness of your pineapple. Start with ⅓ cup and add more if needed after tasting (before adding coconut oil).
• ¼ cup (60ml) Fresh Lemon Juice: This brightens the pineapple flavor and adds that classic cheesecake tang.
• ¼ cup (55g / 60ml) Refined Coconut Oil, melted: This helps the cheesecake set firmly in the fridge. Use refined for a neutral taste; unrefined will add a coconut flavor.
• 1 teaspoon (5ml) Pure Vanilla Extract: Enhances all the other flavors.
• Optional: Pinch of fine sea salt (balances sweetness).
• Optional (for extra firmness): 1-2 tablespoons Cornstarch or Arrowroot Powder. If using, whisk with 2 tablespoons of the drained pineapple juice or water to create a slurry, then blend into the filling before adding the melted coconut oil and folding in the pineapple. This is often unnecessary if ingredients are properly chilled and measured, but can be helpful in very warm climates.

Why These Ingredients Work:

• “Soaking cashews makes them incredibly soft for blending into a silky-smooth base, mimicking the texture of traditional cream cheese.”
• “Using only the thick, separated coconut cream provides essential richness and fat content, which helps the cheesecake set beautifully without any baking.”
• “Making sure the crushed pineapple is completely drained is essential; residual juice may interfere with the cheesecake’s setting process and weaken the desired bright fruit taste.”

Essential Equipment

Having the right tools makes this easy pineapple cheesecake recipe even easier!

• Springform Pan: A 9-inch (23cm) springform pan is ideal.  Its detachable ring allows for straightforward, intact removal of the cheesecake.
• High-Speed Blender: This is very important for achieving that signature ultra-smooth, creamy cashew filling. A Vitamix, Blendtec, or similar powerful blender works best. (See Pro Tips if using a standard blender).
• Food Processor (Optional): While you can crush graham crackers in a bag with a rolling pin, a food processor makes quick and even work of creating the crust crumbs.
• Large Mixing Bowls: For soaking cashews and mixing ingredients.
• Rubber Spatula: Essential for scraping down the blender and bowl, and for smoothing the filling.
• Measuring Cups & Spoons: Use these to ensure ingredient quantities are exact.
• Fine-Mesh Sieve: Crucial for effectively draining the crushed pineapple.

How to Make Vegan Pineapple Cheesecake

Here is a guide to the uncomplicated procedure for crafting this dessert.

1. Prepare the Vegan Crust

• Process Crumbs: If using whole graham crackers or biscuits, place them in a food processor and pulse until they form fine crumbs. When preparing the oat/almond crust, mill the oats and almonds thoroughly until finely ground. Transfer crumbs to a medium bowl.
• Combine Crust Ingredients: Incorporate the melted vegan butter or coconut oil into the ground mixture. If using, add the optional salt and sweetener. Stir well with a fork until the mixture resembles wet sand and holds together when pressed.
• Press Firmly into Pan: Transfer the crumb mixture to your 9-inch springform pan. Use the flat base of a glass or measuring cup to pack the crust mixture securely and levelly onto the pan bottom. If preferred, push some mixture partway up the sides.

• Chill Crust: Place the pan with the crust into the freezer while you prepare the filling. This helps it firm up.

2. Soak Cashews & Drain Pineapple

1. Soak Cashews (Choose a method):
   • Quick Soak: Place raw cashews in a saucepan, cover with water, and bring to a boil. Boil for 10-15 minutes. Ensure all liquid is removed, then rinse under cold running water.
   • Overnight Soak: Place raw cashews in a bowl, cover with plenty of water, and let them soak at room temperature for at least 4 hours, or preferably overnight in the refrigerator. Drain thoroughly and rinse.
   • Why? Soaking softens the cashews dramatically, allowing them to blend into a completely smooth and creamy consistency. Skip this step, and your filling will likely be gritty.
2. Drain Pineapple Thoroughly: Open the can of crushed pineapple. Transfer the mixture to a fine-mesh strainer positioned above a bowl. Press down firmly on the pineapple solids with the back of a spoon or a spatula to squeeze out as much juice as possible. You want the pineapple pulp to be quite dry. Discard the juice (or save it for another use).
   • Why? Excess liquid is the enemy of a firm no-bake cheesecake! Getting the pineapple as dry as possible ensures a vibrant flavor concentration and helps the filling set correctly.

3. Blend the Creamy Filling

1. Open Chilled Coconut Cream: Open the can of chilled full-fat coconut cream without shaking it. Carefully scoop out only the thick, solidified cream from the top, leaving the watery liquid behind. Put the resulting thick cream (around 1 to 1 ¼ cups) into the jug of a high-speed blender.
2. Add Ingredients: Add the drained and rinsed soaked cashews, ⅓ cup maple syrup (you can add more later if needed), fresh lemon juice, vanilla extract, and optional salt to the blender with the coconut cream.
3. Blend Until Completely Smooth: Secure the lid and blend on high speed for several minutes (2-5 minutes, depending on your blender). Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.  Keep blending until the consistency becomes exceptionally smooth and luxurious. There should be absolutely no grit or cashew pieces remaining. This stage significantly impacts the finished texture.
   • Why? Blending for an extended period on high speed incorporates air (making it feel lighter) and completely pulverizes the cashews, creating that luxurious, smooth texture characteristic of the best pineapple cheesecake recipe results.

1. Taste and Adjust: Once smooth, taste the filling. If you desire more sweetness, add more maple syrup (1-2 tablespoons at a time), blending briefly after each addition.
2. Add Melted Coconut Oil: With the blender on low speed (or pour in and blend briefly), add the melted refined coconut oil. Blend just until incorporated – don’t over-blend at this stage.
3. Fold in Pineapple: Pour the blended cashew cream filling into a large bowl. Add the very well-drained crushed pineapple. Gently fold the pineapple into the filling using a rubber spatula until just combined. Don’t overmix.

4. Assemble the Cheesecake

1. Pour Filling: Remove the chilled crust from the freezer. Pour the pineapple-cashew filling evenly over the prepared crust.
2. Smooth the Top: Use the rubber spatula or an offset spatula to smooth the top of the filling evenly. You can gently tap the pan on the counter a few times to release any large air bubbles.

5. Chill to Perfection

1. Chill Completely: Carefully cover the springform pan with plastic wrap (try not to let it touch the surface) or a reusable cover. Place the cheesecake in the refrigerator to chill for at least 6-8 hours, preferably overnight.
   • Why? This chilling time is non-negotiable! It allows the coconut oil and the fats in the cashew cream to solidify, properly setting the cheesecake so you can get clean, beautiful slices. Rushing this step will result in a soft, potentially unset dessert.
2. Release and Serve: Once fully chilled and firm to the touch, carefully run a thin knife around the edge of the cheesecake before releasing the sides of the springform pan. Slice with a large, sharp knife, wiping the blade clean between cuts for the neatest slices.

Pro Tips for Vegan Cheesecake Perfection

Want to ensure your easy pineapple cheesecake turns out absolutely perfect every single time? Here are some expert tips:

• High-Speed Blender is Key: I can’t stress this enough! For that truly silky, luxurious, non-gritty texture that rivals traditional cheesecake, a high-speed blender is your best friend. If using a standard blender, you’ll need to blend much longer, potentially in batches, scraping down frequently. You might even consider straining the mixture through a fine-mesh sieve afterwards for ultimate smoothness, though this adds an extra step.
• Don’t Skip the Cashew Soak: Soaking transforms raw cashews from hard nuts into soft, plump kernels that blend beautifully. Unsoaked cashews simply won’t yield the same creamy result. The quick boil method works well if you’re short on time, but the overnight soak often yields the creamiest texture.
• Use FULL-FAT Coconut Cream (Chilled!): Light coconut milk or coconut milk beverage (from a carton) will NOT work. They lack the necessary fat content to help the cheesecake set firmly. Chilling the can for at least 24 hours ensures maximum separation of the thick cream from the liquid whey. Only use the thick, spoonable cream. Different brands vary; Thai Kitchen or Native Forest are often reliable.
• The Secret to Draining Pineapple: Really press down on that pineapple in the sieve! Get aggressive. Excess moisture is the #1 enemy of a firm no-bake cheesecake. For extra insurance, you can even transfer the pressed pineapple to a clean kitchen towel or nut milk bag and give it a final squeeze.
• Patience for Chilling is Crucial: Resist the urge to slice too early! Chilling isn’t just about getting the cheesecake cold; it’s about allowing the fats (from the coconut oil and cashews) to solidify and set the structure. 6-8 hours is the minimum, but overnight is truly best for optimal firmness and easy slicing.
• Taste and Adjust BEFORE Adding Oil/Pineapple: The blending stage before adding the melted coconut oil and pineapple is your golden opportunity to perfect the flavor. Is it sweet enough? Tangy enough? Add more maple syrup or lemon juice incrementally until it tastes just right to you.
• Refined Coconut Oil for Neutral Flavor: Unless you specifically want a coconut undertone, use refined coconut oil. It has a neutral flavor and smell. Unrefined (or virgin) coconut oil retains a distinct coconut taste that might overpower the pineapple.
• Smooth Pouring: After blending the filling (before adding pineapple), let it sit for a minute, then gently tap the blender pitcher or bowl on the counter. This helps release any large trapped air bubbles for an even smoother final texture when pouring.

Ingredient Notes & Substitutions

While this vegan pineapple cheesecake recipe is designed for optimal results with the listed ingredients, here are some common questions and potential swaps:

• Crust Variations:
  • Gluten-Free: Easily make this GF by using certified gluten-free vegan graham crackers, GF digestive biscuits, or making a crust from almond flour (about 1 ¾ cups) or oat flour (use certified GF oats, about 1 ½ cups) mixed with the melted fat and optional sweetener. A blend of nuts (like almonds/pecans) and dates processed into a sticky base also works beautifully.
  • Nut-Free Crust: Use a base of sunflower seeds, pumpkin seeds (pepitas), rolled oats, or crushed vegan/GF cookies that are nut-free.  Modify the quantity of melted fat according to your requirements.
  • Different Cookies: Feel free to experiment with other crushed vegan cookies like vanilla wafers or golden Oreos (check labels) for different flavor profiles.
• Pineapple:
  • Crushed vs. Tidbits: Crushed pineapple disperses more evenly through the filling. Tidbits will give you larger chunks of fruit – drain them just as thoroughly!
  • Using Fresh Pineapple: CRITICAL NOTE! Fresh pineapple contains an enzyme called bromelain, which breaks down proteins and will prevent your no-bake cheesecake from setting. If you absolutely must use fresh pineapple, you must cook it first to deactivate the enzyme. Chop the pineapple finely, then simmer it gently in a saucepan for 5-10 minutes until slightly softened. Cool completely before draining thoroughly and using in the recipe. Honestly, canned crushed pineapple (in juice) is much easier and more reliable for this no-bake application.
• Cashew Alternatives: This specific recipe relies heavily on the unique creamy texture and neutral flavor of soaked cashews. For severe nut allergies, this recipe isn’t easily adaptable. You would need to search specifically for “nut-free vegan cheesecake” recipes. These often use different bases like silken tofu, store-bought vegan cream cheese alternatives, and starches (like cornstarch or agar-agar) for setting, resulting in a different (though potentially still delicious) texture and flavor profile.
• Sweeteners: Agave nectar works well as a 1:1 substitute for maple syrup. Date paste can also be used, but it will affect the color (making it darker) and add a slight date flavor. If using granulated sugar (like organic cane sugar), ensure it dissolves fully during blending, or consider making a simple syrup first.
• Vegan Cream Cheese Alternative: Want an extra “cheesecakey” tang? You can incorporate 2-4 tablespoons of a good quality, firm (block-style, not tub-style) vegan cream cheese alternative into the blender along with the cashews and coconut cream. Reduce the lemon juice slightly if you do this. It’s entirely optional; the cheesecake is delicious without it!

Troubleshooting Common No-Bake Issues

Run into a snag? Let’s troubleshoot some common problems with no-bake vegan cheesecakes:

Make-Ahead and Storage Instructions

This vegan pineapple cheesecake is perfect for making ahead!

• Make-Ahead: Absolutely! Making this cheesecake a day or two ahead yields excellent results. The flavors actually meld and deepen beautifully overnight. Bake or assemble the cheesecake as directed, allow it to cool thoroughly, then store it under cover in the fridge.
• Storage: Store leftover cheesecake tightly covered with plastic wrap or in an airtight container in the refrigerator. Expect it to stay fresh for approximately 4 to 5 days when refrigerated.
• Freezing: Yes, this cheesecake freezes remarkably well!
  1. Chill the cheesecake completely in the refrigerator first until fully set (overnight is best).
  2. Place the uncovered cheesecake (still on its base if possible, or carefully transferred to a freezer-safe plate/cardboard round) in the freezer for about 1-2 hours until firm to the touch.
  3. After it has solidified, encase it snugly in plastic wrap, add an outer layer of foil, or alternatively, transfer it to an airtight, freezer-suitable container.
  4. For optimal preservation, it can be frozen for a maximum of one to two months.
• Thawing: For the best texture, thaw the frozen cheesecake overnight in the refrigerator. Unwrap the cheesecake (removing foil and plastic) prior to thawing to avoid moisture buildup that causes sogginess. Avoid thawing at room temperature or in the microwave, as this can negatively affect the texture.

Serving Suggestions

This easy pineapple cheesecake is fantastic on its own, but here are a few ideas to elevate the presentation and add complementary flavors:

• Keep it Simple: A clean slice truly lets the bright pineapple flavor shine.
• Toasted Coconut Flakes: Adds a lovely texture and reinforces the tropical vibe. Toast unsweetened flakes lightly in a dry pan until fragrant and golden.
• Fresh Pineapple: Garnish with small chunks, wedges, or thin rings of fresh pineapple (cooking isn’t necessary for garnish!).
• Vegan Whipped Cream: A dollop of light and airy vegan whipped cream (coconut-based or store-bought) is always a winner. Check out our easy recipe for [Link to Vegan Whipped Cream Recipe – if available].
• Fresh Mint Sprigs: Adds a pop of color and a hint of freshness.
• Tropical Coulis: Drizzle with a vibrant passion fruit coulis or mango puree for an extra layer of tropical flavor.
• Lime Zest: Finely grated lime zest sprinkled over the top adds a wonderful aroma and extra zing that complements the pineapple beautifully.

Creamy No-Bake Vegan Pineapple Cheesecake

Eva Peterson

n easy, foolproof recipe for a delicious dairy-free pineapple cheesecake with a smooth, velvety texture and bright tropical flavor. This is the best pineapple cheesecake recipe for a simple, yet stunning no-bake dessert!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chill Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Dessert, egan, No-Bake, Gluten-Free (if using GF crust)

Cuisine American-inspired, Sattvic Inspired

Servings 12 Slices

Calories 550 kcal

Equipment

• 9-inch 9-inch Springform Pan
• High-Speed Blender
• Food Processor (Optional, for crust)
• Large Mixing Bowls
• Rubber Spatula
• Measuring Cups
• Measuring Spoons
• Fine-Mesh Sieve

Ingredients

  

(Crust)

• 1 ½ cups | 150g Vegan Graham Cracker Crumbs or alternative, see notes
• 6 tbsp | 85g / 90ml Vegan Butter or Refined Coconut Oil melted
• Optional: Pinch salt
• Optional: 1 tbsp Maple Syrup

(Filling)

• 1 ½ cups | 210g Raw Cashews soaked (see notes)
• 1 can 13.5 oz | 400ml Full-Fat Coconut Cream, chilled overnight (use thick cream only)
• 1 cup | approx. 225g Canned Crushed Pineapple in juice VERY well drained
• ⅓ – ½ cup | 80ml – 120ml Pure Maple Syrup or Agave Nectar to taste
• ¼ cup | 60ml Fresh Lemon Juice
• ¼ cup | 55g / 60ml Refined Coconut Oil melted
• 1 tsp | 5ml Pure Vanilla Extract
• Optional: Pinch salt
• Optional: 1-2 tbsp Cornstarch or Arrowroot Powder slurried, see notes

Instructions

 

• Crust: Combine crust ingredients (crumbs, melted butter/oil, optional salt/sweetener). Press firmly into the bottom of a 9-inch (23cm) springform pan. Freeze while preparing filling.
• Soak & Drain: Soak cashews using your preferred method (quick boil 10-15 mins or overnight soak). Drain well and rinse. Thoroughly drain crushed pineapple in a fine-mesh sieve, pressing firmly to extract as much liquid as possible.
• Blend Filling: Add soaked cashews, the thick part only of the chilled coconut cream, ⅓ cup maple syrup, lemon juice, vanilla extract, and optional salt to a high-speed blender. Blend on high speed for 2-5 minutes, scraping down sides as needed, until completely smooth and velvety.
• Taste & Add Oil: Taste the filling. Add more maple syrup if desired for sweetness, blending briefly. With the blender running on low speed, slowly pour in the melted refined coconut oil. Blend just until incorporated (do not over-blend).
• Combine & Assemble: Pour the blended filling into a large bowl. Add the very well-drained crushed pineapple. Gently fold the pineapple into the filling using a rubber spatula until just combined. Pour the filling evenly over the chilled crust.
• Smooth & Chill: Smooth the top of the filling with the spatula. Cover the pan (e.g., with plastic wrap, avoiding contact with the surface) and refrigerate for at least 6-8 hours, or preferably overnight, until completely firm to the touch.
• Serve: Once fully chilled and set, run a thin knife around the edge before releasing the sides of the springform pan. Slice with a large, sharp knife (wipe the blade clean between cuts for neat slices). Serve chilled.

NOTES:

• Use a high-speed blender for the best texture.
• Soaking cashews is essential for creaminess.
• Use only the thick, chilled cream from full-fat canned coconut milk.
• Drain pineapple extremely well to ensure proper setting.
• Refined coconut oil provides neutral flavor; unrefined tastes like coconut.
• Allow the full 6-8+ hours of chilling time for the cheesecake to set.
• See main Notes section above for substitution ideas (GF crust, etc.) and troubleshooting.

Notes

Nutrition Information (Per 1 Slice of 12 slices):

• Serving Size: 1 slice (1/12th of cake)
• Calories: 450 – 550 kcal
• Sugar: 20 – 30 g
• Sodium: 100 – 180 mg (will be higher if salt is added)
• Fat: 30 – 40 g
• Saturated Fat: 18 – 25 g (primarily from coconut cream and coconut oil)
• Unsaturated Fat: 10 – 15 g (primarily from cashews)
• Trans Fat: 0 g
• Carbohydrates: 35 – 45 g
• Fiber: 2 – 4 g
• Protein: 5 – 8 g
• Cholesterol: 0 mg

Your Turn to Try This Delicious Cheesecake!

Ready to experience this slice of tropical paradise? We truly think this might be the best pineapple cheesecake recipe you’ll make, especially given how simple it is! The creamy texture, the bright pineapple tang, the easy no-bake method – it’s a winning combination.Give this easy pineapple cheesecake recipe a try! We’re confident you’ll love the results.  After trying the recipe, we’d appreciate it if you returned to share your rating and comments on the provided recipe card. We love hearing about your experiences and seeing your beautiful creations. Got questions? Ask away in the comments! Happy ‘no-baking’!