The Vegan Golden Pineapple Coconut Cheesecake Bombs are satisfying. This recipe contains 3 grams of protein and 300 calories per serving. Prepares this dessert in just one hour and 40 minutes. We made these bombs with vegan cream cheese, sugar, pineapple, coconut, vanilla extract, lime juice, white chocolate chips, coconut oil, coconut flakes, and macadamia nuts. You may pair them with tropical fruit salad, vegan chocolate truffles, mango and pineapple salad, vegan mango sorbet, coconut macaroons, banana bread, or mini fruit tarts. Put these Vegan Golden Pineapple Coconut Cheesecake Bombs in the container to store for five days.
STATS:
- Serving size: 1 cheesecake bomb
- Cook time: Nil
- Cuisine: Tropical
- Total time: 1 hour 40 minutes
- Course: Dessert
- Diet: Vegan
- Preparation time: 30 minutes
- Chilling time: 1 hour 10 minutes
- Serving: 10 cheesecake bombs
- Calories: 300 kcal
EQUIPMENT:
- Silicone dome mold with 8–10 cavities
- Flat baking tray
- Microwave-safe bowl
- Mixing bowl
- Electric hand mixer
- Rubber spatula
- Measuring cups
- Measuring spoons
- Small bowl
- Small spoon
- Piping bag
- Refrigerator
INGREDIENTS:
FOR THE VEGAN CHEESECAKE FILLING:
- 225 g softened vegan cream cheese
- 60 g powdered sugar
- 1 tsp vanilla extract
- 120 g drained crushed pineapple
- 1 tsp lime juice
- 20 g sweetened shredded coconut
FOR THE GOLDEN COCONUT SHELL:
- 255 g vegan white chocolate chips
- 2 tbsp coconut oil
- 20 g toasted shredded coconut
- 1 tbsp crushed freeze-dried pineapple
FOR THE PINEAPPLE CENTER:
- Quarter cup pineapple preserves
- 10 g diced dried pineapple
FOR GARNISH:
- 5 g crushed freeze-dried pineapple
- 2 tbsp toasted coconut flakes
- 10 g chopped macadamia nuts
INGREDIENT NOTES:
VEGAN CREAM CHEESE:
- It makes the smooth and creamy cheesecake texture. Make this cream cheese soft, then include it in the filling so no lumps left. Utilzie vegan cashew cream cheese as another idea.
CRUSHED PINEAPPLE:
- Pineapple gives the main tropical taste to the filling. It provides fruit sweetness and moisture to the recipe. You may use finely chopped fresh pineapple as another choice.
SWEETENED SHREDDED COCONUT:
- It gives tropical taste to the filling and a little texture. Sweetened coconut works well with the tangy pineapple and creamy filling. You may use unsweetened shredded coconut as a substitute.
VEGAN WHITE CHOCOLATE:
- This chocolate makes the golden outer shell and makes the bombs look beautiful. You may use vegan white chocolate melting wafers as an alternative.
INSTRUCTIONS:
- First, line the silicone dome mold with 10 cavities and put it on the tray.
- Melt the vegan white chocolate and coconut oil in the bowl in 20-second intervals.
- Spoon a thick layer of melted chocolate into the dome cavities to coat the bottom and sides well.
- Chill the mold for ten minutes, then beat vegan cream cheese with powdered sugar in the bowl.
- Mix in well-drained crushed pineapple, coconut, vanilla extract, and lime juice well.
- In a small bowl, mix pineapple preserves and diced dried pineapple properly.
- Spoon 1 tbsp cheesecake filling into the chocolate shells and make a small indentation in the center.
- Include 1 tsp pineapple preserve mixture and add more cheesecake filling on the pineapple center.
- Spread the remaining melted white chocolate on the cheesecake bombs.
- Chill the dessert for one hour, then lift them out from the silicone mold.
- Drizzle extra melted vegan white chocolate, then sprinkle toasted coconut, crushed freeze-dried pineapple, and chopped macadamia nuts.
- Lastly, chill the cheesecake bombs for ten minutes and serve them.
SERVING SUGGESTIONS:
DRINKS:
- Coconut Lime Cooler
- Pineapple Mint Mocktail
- Mango Smoothie
- Passion Fruit Iced Tea
FRUIT:
- Tropical Fruit Salad
- Mango and Pineapple Salad
- Fresh Kiwi Platter
- Coconut Fruit Bowl
DESSERTS:
- Vegan Mango Sorbet
- Coconut Chia Pudding
- Fresh Pineapple Cups
- Lime Fruit Popsicles
PARTY:
- Vegan Chocolate Truffles
- Coconut Macaroons
- Mini Fruit Tarts
- Vegan Brownie Bites
BRUNCH:
- Vegan Pancakes
- Coconut Waffles
- Tropical Overnight Oats
- Banana Bread
TIPS:
- Drain the pineapple properly to not make the cheesecake filling too soft.
- Include softened vegan cream cheese for a smooth and creamy filling.
- Avoid heating the white chocolate too much to keep it from burning.
STORAGE INFORMATION:
FRIDGE:
- Store these cheesecake bombs for 5 days in the vessel.
FREEZER:
- Freeze the cheesecake bombs in the vessel for one month.
FAQs:
How to make this dessert nut-free?
- You may skip the macadamia nuts and add extra toasted coconut for decoration.
Can I make these bombs earlier?
- Yes, you may prepare this dessert one day early and refrigerate.
What makes the cheesecake filling too soft?
- Extra liquid in the pineapple makes the filling too soft; drain the pineapple well before including it.
Can I exclude the pineapple center?
- Yes, you may fill the shells completely with pineapple coconut cheesecake mixture as per your choice.
How can I keep the shells from breaking?
- You may make the thick chocolate layer and chill it properly to keep the shells from breaking.
NUTRITIONAL INFORMATION:
Calories: 300 kcal
Net carbs: 39 g
Iron: 0.8 mg
Total carbs: 41 g
Vitamin A: 100 IU
Fiber: 2 g
Calcium: 50 mg
Protein: 3 g
Sodium: 100 mg
Potassium: 120 mg
