This vegan passionfruit cheesecake is mouth-wateringly delicious, refreshing, and fruity! It’s the perfect summer night’s dessert, or make it for your best friend's birthday!
I do have to mention, that this vegan treat is the real deal, no-bake cheesecake! Unlike most other raw cheesecake recipes out there, this one doesn’t just use cashews alone but yoghurt as well!
And adding yoghurt makes a huge difference, I reckon. It’s that slightly tart flavour after all that makes a cheesecake so tasty, right? So, go pick your passion fruit and let’s get started!
Ingredients
For the Crust:
- nuts (I used almonds and macadamias)
- dates
- coconut oil
- salt
For the Filling:
- passionfruit pulp
- cashews
- plain plant-based yoghurt (I used coconut)
- coconut milk
- maple syrup
- coconut oil
This recipe has two parts: the crust and the filling. As the filling can be a bit sour (depending on the passionfruit a bit), I use a lot more dates for the crust.
But feel free to make a different crust. Also, if you don’t like the crust around the edges like I have on mine, I’m giving you an option for a reduced crust in the recipe card below.
Instructions
Preparation
For a creamier result, you ideally soak the cashews for at least two hours before making this vegan passionfruit cheesecake.
However, if you don’t have the time, you can short-cut it by boiling water and pouring it over the cashews. Let them soak for about 15-20 minutes to soften.
Line a 20cm/8inch springform with parchment paper and lightly grease the ring for easier removal.
How to Make the Crust
Step One. If your coconut oil is solid, melt it first. Add all crust ingredients to a food processor or blender and process until it comes together nicely and forms a ball.
For Thermomix: about 1 min / speed 9.
Step Two. Press the crust into your prepared springform, moving it all the way up the edges as well (see picture).
Step Three. Put it into the freezer to set while you make the filling.
How to Make the Filling
Step One. Remove the pulp from the passionfruit. Place all ingredients in a food processor or a high-speed blender (for a much creamier/smoother result). Blend until smooth (about 1 minute).
Some passion fruit seeds probably won’t blend completely and that’s fine! I actually prefer it that way because it adds a bit of crunch to it.
For Thermomix: about 1:30 min / speed 10.
Step Two. Take the crust back out of the freezer. Pour the filling in and smooth out the surface with a spatula or tap the springform onto the kitchen bench a few times to even it out.
Step Three. Put the vegan passionfruit cheesecake into the freezer to set for about 3-4 hours (or longer, depending on your freezer).
Take out the cheesecake at least half an hour prior to serving to allow it to thaw for a bit. This will make it easier to slice.
Substitutions
Nuts for the crust: You can use any nuts you want, really. Alternatively, you could also use a mix of sunflower and pumpkin seeds!
Cashews: You can use macadamias instead of cashews. This alternative results in a creamy cheesecake as well! You do need to soak macadamias before processing as well (4-6 hours).
Yoghurt: If you actually don’t like the yoghurt in this recipe, feel free to substitute it with more cashews (1cup/140g).
What I sometimes like to do is use a Vanilla Bean Coconut Yoghurt instead of just plain. That little hint of vanilla is quite the game changer!
Maple Syrup: Instead of maple syrup, you can use any other liquid sweetener if you like. For example brown rice syrup, agave syrup or honey (if not 100% vegan).
Coconut Oil/Milk: I don’t mind the coconut flavour, but if you do, you may substitute with neutral flavoured coconut oil or replace the coconut milk with another plant milk (or even better: cream).
I just reckon that you need coconut oil because it’ll hold the cake together better than regular oil—or not using oil at all.
Also, if you wanna swap the coconut milk with another milk, your cheesecake may end up with an icier texture because of the higher water content of other plant milk. It’ll also be less creamy, I think.
Variations
This vegan passionfruit cheesecake recipe is fairly basic which means you could technically use any other fruit you like!
However, if you’re using a sweeter fruit, like strawberries or mango for example, I would recommend reducing the crust (so just having it at the bottom, see recipe card for reduced crust recipe).
Because otherwise, you’ll end up with a very sweet cheesecake. You may also want to use less maple syrup.
Equipment
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This vegan passionfruit cheesecake is designed for a 20cm/8” springform. You can use a bigger springform or even a brownie pan if you don’t have it.
In a bigger springform, it’ll just be a bit flatter and in a square tin, I’d recommend using the “reduced crust”.
To make the crust, you’ll need a food processor or a high-speed blender (if it’s suitable to blend nuts and dates). I made this cheesecake with my friend’s Thermomix and it came out really nice as you can see!
To make the filling, I recommend using a high-speed blender such as a Vitamix, NutriBullet or Thermomix for the smoothest and creamiest result.
I have made this passionfruit cheesecake filling in a regular food processor too and it worked. It was just not as smooth. That’s all.
Storage
Keep your vegan passionfruit cheesecake in an airtight container in the freezer for up to 3 months. Thaw it for about 30 minutes before serving.
I usually slice all of the cake and store the individual slices in different containers, so I don’t have to thaw the whole cake every time I want to have it.
You can keep this cake in the fridge as well, however, it’ll get a bit soggy and quite soft. Though it should hold together.
Top Tip
If you put the cashews into the freezer the night before you make this raw cheesecake, they’ll be a lot creamier.
📖 Recipe
Equipment
- 1 round springform 20cm / 8"
Ingredients
For the Crust
- 220g / 1 ½ cups nuts I used 150g/1 cup almonds & 70g/½ cup macadamias
- 250g / 1 ½ cups pitted dates
- 2 tablespoon coconut oil melted
- ¼ teaspoon salt
For the Filling
- 170g / ⅔ cup passionfruit pulp approx. 6 passionfruits
- 220g / 1 ½ cups cashews
- 250g / 1 cup plant yoghurt firm & plain, I used coconut
- 125ml / ½ cup coconut milk
- 80ml / ⅓ cup maple syrup
- 80ml / ⅓ cup coconut oil melted
Instructions
Prep
- Ideally, you soak the cashews for at least 2 hours in advance. Alternatively, you can short-cut it by soaking them in hot water for about 15-20 minutes to soften.
- Line the springform with parchment paper and lightly grease the ring for easier removal.
For the Crust
- Add all crust ingredients to a food processor or blender and process until it comes together nicely and forms a ball.
- Press the crust into your prepared springform, moving it all the way up the edges as well.
- Put it into the freezer to set while you make the filling.
For the Filling
- Place all ingredients in a food processor or a high-speed blender. Blend until smooth (about 1 minute). Some passionfruit seeds probably won’t blend completely and that’s fine!
- Take the crust back out of the freezer. Pour the filling in and smooth out the surface with a spatula or tap the springform onto the kitchen bench a few times to even it out.
- Put the vegan passionfruit cheesecake into the freezer to set for about 3-4 hours.
Serving Instructions
- Take out the cheesecake at least half an hour prior to serving to allow it to thaw for a bit. This will make it easier to slice.
Notes
- Reduced Crust Recipe (without edges): 220g/1 ½ cups nuts, 80g/½ cup dates, 1 tablespoon coconut oil, and a pinch of salt.
- Storage: Keep this vegan passionfruit cheesecake in an airtight container in the freezer (for up to 3 months). Tip: slice it completely, so you don't have to thaw the whole cake when you only want to have one piece!
