Every year on my husband’s birthday, his grandmother would make him a pineapple cheesecake. It was their special tradition, but unfortunately it came to an end when he became vegan. Knowing how much he loved it, I set out to veganize the recipe, in hopes I could provide a decent replacement. Now every year I make him a vegan pineapple cheesecake and he has nothing but great things to say about it! We don’t tell grandma and we don’t compare the two though. 😉
This cheesecake can actually be topped with any fruit you’d like, but obviously we are partial to the pineapple! Finish it off with some CocoWhip or other non-dairy whipped cream.
Ingredients:
1 premade vegan graham cracker crust (Keebler is a common, vegan brand)
Two 8 oz containers of vegan cream cheese
1/2 cup of sugar
1/2 tsp vanilla extract
1 Tablespoon lemon juice
Pinch of salt
1 20 oz can crushed pineapple, drained
Directions:
Preheat oven to 350 F
Mix all ingredients except canned pineapple in a large mixing bowl. It is pretty easy to do by hand, but you can use a mixer, if you’d like.
Pour into pie crust.
Try to spread the filling as even as possible.
Bake for 30 minutes.
Allow to cool completely. Top with your crushed and drained pineapple.
Serve with some delicious Coco Whip.
A yummy, vegan cheesecake is really as simple as that! 😋
The Veg Table 