– Vegan gingersnap cookies – Unsweetened shredded coconut – Macadamia nuts – Sea salt – Refined coconut oil – Maple syrup – Raw cashews – Coconut cream – Vegan cream cheese – Lemon juice – Organic cane sugar – Arrowroot powder – Sea salt – Orange – Pure vanilla extract
Then add the coconut flakes, salt, and melted coconut oil. Blend until the crust comes together and can be pressed between your fingers. If the mixture is not sticky enough, add a splash more of coconut oil.
Once you have a slightly sticky crust, you’ll press it into the bottom of a square baking pan (lined with parchment paper). Use a flat bottomed glass to press the crust down evenly around the pan. Pop it in the fridge for 30 minutes to set while you make the filling.
Make the cheesecake filling. Add the soaked and drained cashews and coconut cream to the food processor. Blend until the mixture resembles ricotta cheese. Add the cream cheese, coconut oil, lemon juice, sugar, arrowroot powder, and salt. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
Add the orange zest, vanilla, rum (if using), and 4 tablespoons of the reserved pineapple juice. Blend briefly to incorporate. Remove the food processor blade and gently fold in the crushed pineapple with a spoon or spatula.
Bake the cheesecake. Pour the cheesecake batter on top of the refrigerated crust and smooth out the top with a silicone spatula. Bake the cheesecake in the oven for 35-45 minutes.