Pineapple Upside Down Cashew Cheese Cake

This is a super delicious, creamy dessert recipe that I originally posted in 2010 on my old blog.  The recipe is inspired by several raw recipe books that I have enjoyed and used over and over again, Heather Pace’s e-book, The Ultimate Raw Ice Cream Cake and Jennifer Cornbleet’s book, Raw for Dessert. Just like most of my recipes, I always “kick it up” a notch with super foods, and juicy fruits! I know you are going to love this one – especially if you love pineapple! This recipe will take some time to assemble, but it’s well worth it. Enjoy!
First step is to create the pineapple upside down cake.

Step One:1st Layer – the crust.Ingredients:
1 1/2 – 2 cups superfood trail mix (i.e. cashews, cacao nibs, goji berries, mulberries, coconut flakes, almonds)
1/2 cup walnuts
1 cup shredded dried coconut
1/4 tsp pink Himalayan salt
8 to 10 pitted Medjool dates
1 tsp raw vanilla powder

Combine all ingredients in a food processor, and blend well. Layer a square glass pan with saran wrap, and press mixture into pan forming an even layer. Cover and set in fridge until next layer is ready to add.

Step One:
2nd Layer -Pineapple mixture.

Pineapple Upside-Down Cake recipe, page 18 of Jennifer Cornbleet’s Raw for Dessert.

Follow directions on how to make mixture. Pour over 1st layer in pan. Cover and place in freezer until next layer is ready.

Step Two:
1st Layer – Cheesecake crust.

cheesecake recipe for crust only, page 78 of Jennifer Cornbleet’s Raw for Dessert.

Replace the required cane sugar with additional dates, and drizzles of agave syrup. Add vanilla extract. Follow directions to mix.

Remove pineapple upside-down cake from pan by lifting the saran wrap. keep on saran wrap and place on plate and freeze until needed. Press cheesecake crust into bottom of pan, creating the first layer.

Step Two:
2nd layer – Cashew Cheesecake filling.

cheesecake recipe for filling only, page 78 of Jennifer Cornbleet’s Raw for Dessert.
Use dried cashews, add 1/2 cup more
Use flesh of two young Thai coconuts (reserve the water)
Use Sunflower Lecithin (not a granular)
Add 1 1/2 cups fresh pineapple chunks
Add 1 tsp of vanilla extract
1/2 cup shredded dried coconut
1 cup or more coconut water as needed for cream consistency

Follow directions and pour mixture over top of cheesecake crust layer in pan. Cover and freeze until set. Carefully take the upside pineapple cake and flip over top of cheesecake, so that pineapple side is facing up. Place in freezer until final layer is made.

Now for the final layer.
Step 3.

1st and final layer – the cream topping.
Vanilla Cashew Cream, page 18 of Jennifer Cornbleet’s Raw for Dessert.
I did not soak the nuts, but did use agave instead of maple. I used the Vanilla extract, and I added about 1-2 Tb of liquid raw coconut oil.

Pour thick mixture over top of Pineapple Upside-Down Cake layer and cover. Freeze again until set. Sprinkle raw cacao nibs and shredded coconut flakes on top. Serve as is, or with delicious caramel topping. Try recipes from Heather Pace’s e-book, The Ultimate Raw Ice Cream Cake for the perfect topping.

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