The Tropical Cheesecake with a creamy layer of cashews and vegan quark on a date and nut base is a delicious treat that will delight both traditional cheesecake lovers and vegans alike.
An exotic treat: the tropical cheesecake
The unique fusion of cashews and vegan quark gives this cake a creamy texture and a rich taste that enchants the senses. Instead of relying on animal products, this creation offers a plant-based alternative that does not compromise on taste or quality.
The date and nut base perfectly complements the creamy filling. The natural sweetness of the dates harmonizes wonderfully with the nutty aroma and crunchy texture of the nuts, while at the same time providing a wealth of nutrients and fibre.
Vegan sophistication: Cashew quark cream and date-nut base
Refined with a hint of exoticism from tropical fruits such as mango, pineapple and passion fruit, this tropical cheesecake takes the senses on a flavorful journey to sunny climes.
I decided to use pineapple juice in the filling for this recipe, here are the reasons why:
Pineapple is not only delicious in taste, but also extremely healthy. It is rich in vitamin C, which strengthens the immune function and supports the body’s defenses. Pineapple also contains the enzyme bromelain, which has anti-inflammatory properties and aids digestion. It also provides important minerals such as manganese, which is important for bone health and metabolism. With its low calorie content and high water content, pineapple is an ideal fruit for a balanced diet and can be incorporated into a variety of dishes.
Whether as a sweet treat for special occasions or as a snack between meals, this delicious cheesecake is always a treat to share with friends and family. And even if a piece has been frozen for an “emergency”, it develops its full flavor after defrosting and provides a real feast for the senses – without any animal products.
Here are a few more reasons why you have to bake this cheesecake:
- Sensual explosion of flavors: cashew curd cream, date and nut base, exotic fruit notes
- Healthy and delicious: natural ingredients, proteins, healthy fats
- Vegan dream: without animal products, yet creamy and rich in taste
- Easy to prepare: quick to make, ideal for spontaneous snacking
- Versatile and popular: perfect as a dessert, snack or for social occasions
Discover delicious variety: more vegan cake recipes to fall in love with
- Vegan blueberry cheesecake (raw)
- Cheesecake in glass
- Mini raspberry cheesecakes
- Mango cheesecake cake without baking (oil free)
- Carrot cake with cashew cream cheese (oil free)
- Marble cake gluten free
- Vegan lemon cake (oil reduced)
- Chocolate orange cake
Are you ready for this delicious tropical cheesecake? I wish you a lot of fun baking and of course a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
Tropical cheesecake
Utensilien
- Springform pan 24 cm
- Silicone scraper
Floor
- 280 g Medjool dates
- 160 g mixed nuts (Pecans and Brazil nuts for a slightly “marzipan-like” dough)
- 1 Pinch sea salt
Filling
- 180 g Cashews
- 200 g vegetable curd cheese or coconut yogurt
- 120 ml maple syrup
- ½ tbspn ground bourbon vanilla
- 3 tbspn Pineapple juice
- 1 tbspn Lemon juice
- grated zest of one organic lemon
- 1 Pinch of salt
- ½ tbspn Xanthan Gum
Toppings
- 400 g mixed tropical fruit in pieces some blueberries (approx. 300-400g)
- Grated coconut
Anleitung
- Line a 24 cm diameter springform pan with baking paper. I only cover the bottom with baking paper and leave the sides blank.
- For the base Pit the dates. Using a food processor, process the nuts, dates and salt into a smooth, slightly sticky mixture. With wet hands, press into springform pan until bottom and sides are evenly lined. Place in the freezer.280 g Medjool dates, 160 g mixed nuts, 1 Pinch sea salt
- For the filling Place the cashew nuts, quark, maple syrup, bourbon vanilla, pineapple juice, lemon juice, lemon zest and salt in a high-performance blender and blend to a homogeneous cream. At the very end, add xanthan gum and mix again on high speed.180 g Cashews, 200 g vegetable curd cheese, 120 ml maple syrup, ½ tbspn ground bourbon vanilla, 3 tbspn Pineapple juice, 1 tbspn Lemon juice, grated zest of one organic lemon, 1 Pinch of salt, ½ tbspn Xanthan Gum
- Remove the base from the freezer and pour in the filling. Smooth out, cover and put back in the fridge. Leave to set for at least 6 hours. .
- Once the cooling time has elapsed, remove from the mold and decorate with the toppings of your choice400 g mixed tropical fruit in pieces some blueberries, Grated coconut
