Everyone’s favourite dessert, vegan style

Most vegan cheesecake recipes out there call for soaking cashews overnight and whirling them in a food processor to get that sought-after creamy texture. But you can skip that time-consuming step with a prepared plant-based spread.

“I love our plant-based plain coconut cream cheese-style spread,” says Michelle Pennock, executive chef for the President’s Choice test kitchen. “It boasts the perfect texture for this luscious tropical-topped treat.”

No-Bake Vegan Cheesecakes with Coconut and Pineapple

Prep time: 30 minutes
Chill time: 1 hour
Ready in: 1 ½ hours
Serves: 6


  • 1/3 cup (83 mL) unsweetened shredded coconut, toasted, divided (see tip, below)
  • ¼ cup (60 mL) walnut halves, toasted and finely chopped (see tip, below)
  • 2 tbsp (30 mL) granulated sugar, divided
  • 1 tbsp (15 mL) coconut oil, melted (or liquid coconut oil)
  • 1 tub (227 g) PC plant-based plain coconut cream cheese-style spread, room temperature
  • ¾ cup (188 mL) plant-based plain cultured coconut milk yogurt alternative
  • ½ cup (125 mL) icing sugar
  • 2 tsp (10 mL) fresh lemon juice
  • ¾ cup (188 mL) finely chopped cored peeled pineapple
  • Fresh mint sprigs (optional)


1. Stir together ¼ cup (60 mL) shredded coconut, walnuts, 1 tbsp granulated sugar and coconut oil in a small bowl. Press into bottoms of six ½-cup (125 mL) glass jars or ramekins, or small serving glasses, dividing evenly.

Tip: Toasting the shredded coconut and walnuts adds crunch and enhances their flavour. Try toasting the coconut in a dry skillet over medium-low heat, stirring often until lightly golden, about four to five minutes.

2. Beat the cream cheese-style spread with coconut yogurt in a large bowl using an electric hand mixer on low speed until smooth. Increase speed to medium; beat until creamy, about 1 minute. Beat in icing sugar and lemon juice.

3. Spoon cheesecake mixture into jars over top of shredded coconut mixture, dividing evenly. Cover and refrigerate until chilled, about 1 hour, or overnight.

4. Stir pineapple with the remaining 1 tbsp granulated sugar in a separate small bowl.

5. Spoon pineapple mixture over top of cheesecakes and sprinkle with remaining shredded coconut, dividing evenly. Top with fresh mint (if using).

Try this: Swap out the pineapple for any tropical fruit, such as mango or passion fruit.

Nutritional information per serving: calories 240, fat 16g, sodium 110 mg, carbohydrates 23g, fibre 1g, sugars 17g, protein 3g.


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