Creamy Vegan Piña Colada Cheesecake Bars
Gather all the ingredients for the crust.
Gather all the ingredients for the crust.
Add the gingersnaps and macadamia nuts to a food processor.
Add the gingersnaps and macadamia nuts to a food processor.
Blend together until they are finely ground.
Blend together until they are finely ground.
Add the shredded coconut, salt, and melted coconut oil.
Add the shredded coconut, salt, and melted coconut oil.
Blend again until the crust comes together.
Blend again until the crust comes together.
Press into the bottom of the lined pan and refrigerate for 30 minutes.
Press into the bottom of the lined pan and refrigerate for 30 minutes.
Add the cashews and coconut cream to a food processor.
Add the cashews and coconut cream to a food processor.
Blend until the mixture resembles ricotta cheese.
Blend until the mixture resembles ricotta cheese.
Then, add the vegan cream cheese.
Then, add the vegan cream cheese.
Add in the coconut oil, lemon juice, and sugar.
Add in the coconut oil, lemon juice, and sugar.
Add in the arrowroot powder and salt.
Add in the arrowroot powder and salt.
Blend until smooth and creamy.
Blend until smooth and creamy.
Add the orange zest, vanilla, rum and pineapple juice. Blend again.
Add the orange zest, vanilla, rum and pineapple juice. Blend again.
Fold in the crushed pineapple and stir to combine.
Fold in the crushed pineapple and stir to combine.
Blend again until smooth.
Blend again until smooth.
Pour the cheesecake batter on top of the refrigerated crust.
Pour the cheesecake batter on top of the refrigerated crust.
Bake for 35-45 minutes.
Bake for 35-45 minutes.
Cool completely for at least 4 hours or overnight.
Cool completely for at least 4 hours or overnight.
Top with freshly diced pineapple.
Top with freshly diced pineapple.
Top with toasted coconut flakes.
Top with toasted coconut flakes.
Slice and enjoy!
Slice and enjoy!
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