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Pineapple Macadamia Coconut Cheesecake Bars
Pineapple Macadamia Coconut Cheesecake Bars
Recipe and Image by Colorfulsuperfoodie
Rated 5.0 stars by 2 users
Category
desserts
A bite of tropical pineapple paradise! These incredible cheesecake bars are the new favorite in your recipe rotation! Using our raw macadamia cashew butter and coconut oil for an all time amazing sweet treat! Kids and Adults will love this dessert.
Ingredients
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10-12 pitted Medjool dates (soaked in hot water 1 hour)
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1/2 cup shredded coconut
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1/2 cup shredded coconut
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2 tbsp Artisana Organics coconut oil (melted)
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1 1/2 cups raw cashews (soaked in hot water for 1 hour)
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8 oz dairy free cream cheese (room temp)
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1 cup full fat coconut cream
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1/2 cup Artisana Macadamia Cashew butter
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1/4 cup melted Artisana Organics Coconut Oil
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2/3 cup honey or powdered monk fruit
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1/2 cup pineapple compote*
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Natural yellow food coloring(optional)
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1 cup pineapple compote*
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1/3 cup toasted coconut shreds
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1/3 cup chopped macadamia nuts
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Fresh pineapple slices
For the crust
For the cheesecake filling
Toppings
Directions
Soak the dates in hot water for at least an hour then drain well. Pat the excess water off the dates and then add them to a food processor along with the shredded coconut, melted coconut oil, and coconut flour.
Process the crust ingredients until a dough-like consistency. Add the crust mixture to an 8x8 dish lined with parchment paper and press down and spread out evenly.
In a food processor, add the raw cashews that have been soaked in hot water and drained along with the cream cheese, coconut cream, macadamia butter, melted coconut oil, honey or monk fruit, pineapple compote (see notes on how to make), and natural yellow food coloring.
Blend until smooth and creamy and no chunks then pour the cheesecake mixture into the 8x8 dish and spread out evenly. Place cheesecake in the freezer for at least 3 hours to set.
Once the cheesecake is set, carefully take cheesecake out of the dish. Top the cheesecake with a layer of pineapple compote. Add the toasted coconut and macadamia nut crumbles as well.
Let the cheesecake soften in the fridge for a few minutes before cutting into 9 squares.
If you want these cheesecake bars to look extra cute you can add a slice of pineapple on top of each bar with some whip cream.
Store in the fridge for up to a week.
Recipe Note
To make the pineapple compote, blend 2 cups of fresh pineapple into a puree. Add the pineapple puree to a small saucepan on the stove over medium heat. Bring to a boil then let simmer for 15 to 20 minutes to reduce down. Toward the end of simmering add 2 tsp of tapioca flour mixed with 1 tbsp cold water then add to the pan to help it thicken. Set aside to cool down.
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