Raw Piña Colada Cheesecake

For Easter this year, I decided to make a Raw Piña Colada Cheesecake.  Honestly a week ago I was planning on making something with berries to create a pastel cake, but then I got to thinking how delicious pineapple would be and then it had to be piña colada.
 I know the important part of Easter is not the dessert, it is the time spent with those you love and the reason for even having the holiday, Christ's resurrection to save us.  Which is the reason to celebrate.  But, I still have to make a delicious dessert for every occasion, it is just something I do.
 I can remember Easter as a child, we would have brunch, which my Mother cooked for quite a few years, and she made an amazing cheesy potato casserole (sooo not vegan, but it was amazing), but I do not remember eating any dessert.  In the last few years though, I have been making dessert so it is an important part of the food.

It was going to be the best one I have made this year though.  I made a coconut macadamia crust, which was sweet and crunchy, and for the filling I used coconut and macadamias to make it deliciously creamy and dreamy.  I then combined half with pineapple, and also made a pineapple swirl to make the cake even more pretty and delicious.  It turned out pretty amazing,  and I can honestly say it was the most delicious Easter dessert I have ever eaten!  Happy Easter to you all, I hope you all are having a wonderful weekend!

Raw Piña Colada Cheesecake
Makes one 6 inch cake

Crust:
1/2 cup raw macadamia nuts
1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut)

1/2 cup dried finely shredded coconut

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped
Filling:
2 cups raw macadamia nuts or raw cashews (preferably soaked overnight and drained)
2 cups young coconut meat (or additional soaked cashews if unavailable)
1/3 cup coconut water
1/2 cup raw coconut nectar or maple syrup
1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid)
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean

1 cup fresh organic pineapple

1/2 cup finely shredded coconut
Swirl:
2 medjool dates, pitted (soaked if not already soft)
1/2 cup fresh organic pineapple

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process macadamias, buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the filling, drain the macadamias (or cashews) and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor and divide into 2 bowls. Place one back into the food processor and add pineapple. Process until smooth and uniform in color and place back in the bowl. Stir shredded coconut into the second bowl.
For the swirl, combine dates and pineapple in the food processor and process until smooth.
To assemble cheesecake, drop the two fillings over the crust by the Tbspful and the pineapple swirl by the tspful until they are all used up tap the bottom of the pan on the counter to level. Swirl with a knife, and place in the freezer for about 4 hours to firm up.
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

18 Comments
  1. March 31, 2013 at 15:53
    Reply

    Hi;<br />I love all your recipes!! Thank you for inspiring me. <br />I want to make this, but in the crust the ingredients said 1/2 cup raw macademia nuts. In the preparation said pine nuts. I wonder if i have to combine both or they can be replace?<br />Thank you :)

    • March 31, 2013 at 16:01
      Reply

      Thank you so much :)! That was a typo, it was supposed to be macadamias.

  2. March 31, 2013 at 15:54
    Reply

    This is a wonderful recipe and I am looking forward to making it. I do have a small correction for you though...you state "To prepare crust, process pine nuts..." I think you meant macadamia nuts? Great post, thank you!!

    • March 31, 2013 at 16:02
      Reply

      Thank you, you are right, and I fixed it so it is correct. Sometimes I have too much on my mind when typing lol. You are so welcome :)!

  3. March 31, 2013 at 16:03
    Reply

    Thanks for the correction! You can ignore my post now, except for the part where I say this cake looks awesome!! :)

    • March 31, 2013 at 16:08
      Reply

      Thank you :)!

  4. March 31, 2013 at 16:08
    Reply

    great recipe! look delicious ! Miam! (yum!)

    • March 31, 2013 at 16:12
      Reply

      Thank you :)!

  5. Anonymous
    March 31, 2013 at 18:36
    Reply

    Great recipe, however, I am a little confused, if I am not able to find 'coconut meat' and swap out the Mac nuts since they are extremely expensive, you had mentioned to use additional soaked cashews, therefore my recipe would be 31/2 cups of soaked cashews?.<br /><br />Thank you for sharing such a tasty recipe. :))

    • March 31, 2013 at 22:01
      Reply

      Yes, that would be 3 1/2 cups cashews. The reason I give the options to swap is because I know macs are expensive and not everyone can get fresh coconut. You can also sub another nut in the crust for the macs if you like. <br />I am happy to share :)!

  6. April 1, 2013 at 17:54
    Reply

    Yuuuuummmmmmmm! Love me some cheesecake, will definitely have to give this a try :)<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a><br />

    • April 2, 2013 at 04:15
      Reply

      Thank you :)! I hope you do try it!

  7. April 1, 2013 at 21:43
    Reply

    Hello, I made the base of this cake but used morelli cherries instead and added a few drops of orange blossom water into the base. Really yummy thank you! I have a question - Can i store the cake in the freezer, if yes how long for? If its better to store in the fridge, how long will it last there? Thank you xx

    • April 2, 2013 at 04:16
      Reply

      That sounds delicious! Yes you can! It would probably last at least a month well covered. You can store it in the fridge too for a week.

  8. Anonymous
    April 1, 2013 at 21:45
    Reply

    your recipes are amazing! but aren't the ingredients you use really expensive? do you have tips for saving money when buying nuts and coconuts? thanks ! :)

    • April 2, 2013 at 04:18
      Reply

      Thank you :)! They are, but that is why I give other options, such as swapping the macadamias and coconut for cashews if people are on a budget or cannot get the macs and coconut. I buy my coconuts by the case, I have my produce manager at the store I work order them because I get a discount. As far as the nuts goes, you can shop around online and find the best price, that is what I would do. I get mine at a discount where I work as well.

  9. April 2, 2013 at 03:22
    Reply

    wow! i love pina colada & in cake form... ohh heaven! this looks so divine! i really wish you could send me a piece:( this is just the perfect summer dessert. i have to make this ASAP! thanks again for another fantastic recipe, Amy!:)

    • April 2, 2013 at 04:22
      Reply

      Thank you so much :)! I wish I could send it through the comp ;). I hope you do make it, you will love it :)!

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