Here’s a vegan version of Pineapple Upside-Down Cheesecake, complete with nutritional information. This recipe substitutes traditional ingredients with plant-based alternatives while maintaining the delicious flavors of the original dessert.

Vegan Pineapple Upside-Down Cheesecake

Ingredients

For the Pineapple Topping:

  • 5 tablespoons vegan butter, melted
  • 2 tablespoons brown sugar
  • 2 cans (8 ounces each) pineapple slices in 100% juice, drained
  • 7 maraschino cherries, chopped (ensure they are vegan-friendly)

For the Crust:

  • 1 cup graham cracker crumbs (check for vegan-friendly)
  • 3 tablespoons coconut sugar or other vegan sweetener
  • 3 tablespoons vegan butter, melted

For the Cheesecake Filling:

  • 3 cups vegan cream cheese (such as Tofutti or a similar brand)
  • 3/4 cup granulated coconut sugar or other vegan sweetener
  • 3/4 cup vegan sour cream (such as Tofutti)
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons cornstarch (as an egg substitute for binding)

Method

Step 1: Preheat the Oven

  • Preheat your oven to 325°F (165°C).

Step 2: Prepare the Pineapple Topping

  • In a 9-inch pie pan, mix the melted vegan butter and brown sugar until well combined. Spread this mixture evenly over the bottom of the pan.
  • Arrange the pineapple slices on top of the butter and sugar mixture. Place a maraschino cherry in the center of each pineapple slice.

Step 3: Prepare the Crust

  • In a medium bowl, combine graham cracker crumbs, coconut sugar, and melted vegan butter. Mix until the mixture resembles wet sand.
  • Press the crust mixture evenly over the pineapple slices in the pie pan.

Step 4: Prepare the Cheesecake Filling

  • In a large mixing bowl, beat the vegan cream cheese and coconut sugar until smooth and creamy.
  • Add the vegan sour cream and vanilla extract, mixing until well incorporated.
  • In a small bowl, mix the cornstarch with 3 tablespoons of water to form a slurry. Add this to the cream cheese mixture, beating until fully combined.

Step 5: Assemble and Bake

  • Pour the cheesecake batter over the crust in the pie pan, spreading it evenly.
  • Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly golden.

Step 6: Cool and Serve

  • Remove the cheesecake from the oven and let it cool in the pan for 30 minutes.
  • Carefully run a knife around the edges of the pan to loosen the cheesecake.
  • Refrigerate for at least 3 hours or until fully chilled before serving.

Step 7: Serve

  • Once fully chilled, invert the pan onto a serving dish to release the cheesecake. The pineapple and cherry topping should now be on top of the cheesecake.

Nutrition Information (Per Serving, assuming 8 servings):

  • Calories: 280 kcal
  • Total Fat: 16g
  • Saturated Fat: 8g
  • Sodium: 290mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 1g
  • Sugars: 22g
  • Protein: 4g

Estimated SmartPoints (per serving): 11 (Note: SmartPoints values may vary depending on specific brands used. For the most accurate tracking, use the Weight Watchers app or website.)

Additional Tips

  • Choosing Ingredients: Ensure all ingredients are vegan-friendly, including the graham crackers and maraschino cherries. Some brands use animal-derived products, so check labels carefully.
  • Cornstarch as an Egg Substitute: Cornstarch acts as a binding agent in this vegan recipe, helping to set the cheesecake without the use of eggs.
  • Serving Suggestions: This vegan pineapple upside-down cheesecake is perfect for special occasions or as a refreshing treat. It pairs well with a light fruit compote or a dollop of vegan whipped cream.

Enjoy this dairy-free, egg-free version of a classic dessert, and savor the tropical flavors of pineapple and cherry in every bite! 🍍🍰