No-Bake Vegan Passionfruit Cheesecake
This no-bake vegan passionfruit cheesecake is creamy, super easy to make, and can feed many people! It’s the perfect treat for the warmer months and can be made well ahead of time.
I went through a phase when I first became vegan of only eating raw cakes or no-bake cakes. They were really the only kind around! The flavours were all the same, and the look was all the same.
I did, however, I decided to set out on a mission to create a cake that was not only almost raw and TASTY but looked beautiful too. I want you to have at least one of these cakes under your belt for when the weather is hot, and the last thing you want to be doing is turning on the oven!
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Once you’ve made a few different ones, you get the hang of the general way of making them. It’s SO easy! All you need is a food processor or high-speed blender, and away you go!
I love experimenting in the kitchen and not wasting anything that I have. This is how I generally come up with new recipe ideas. See what’s in the fridge and maximise the ingredients to make a delicious meal.
Vegan passionfruit cheesecake that can be done in different ways
You can alter this vegan passionfruit cheesecake recipe in many ways to use whatever fruit you would like to incorporate. It’s not often I buy a passionfruit or two when I see them in the fruit and veg aisle, but when I do see them in season, I’ll often either use them straight away or freeze them to have a dessert like this any time I feel like it.
My sister tried this cake and said: “I normally don’t like passionfruit, but this cake is amazing!” This is coming from someone that cooks for a living and is very honest with her feedback.
So, naturally, when someone says that, you want to share the recipe with the whole world! I hope you love it as much as I do 🙂
If you loved this recipe, you’ll want to try these:
- Vegan Mango Cheesecake
- Rose and Chocolate Raw Slice
- Raw Chocolate Cake with Orange
- Baked Vegan Blueberry Cheesecake
- Raw Vegan Zesty Lemon Slice
- Easy Vegan Salted Caramel Cheesecake
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.
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No-Bake Vegan Passionfruit Cheesecake
- Total Time: 2 hours 30 minutes
- Yield: 15 slices
Description
This easy no-bake vegan passionfruit cheesecake recipe is creamy, with beautiful notes of sweetness and the perfect dessert to enjoy during the warmer months.
Ingredients
Base
- 1 cup / 150g raw almonds
- 6 Medjool dates, pitted
Filling
- 3 cups / 420g raw cashews (soaked for at least 3 hrs, then drained)
- ¼ teaspoon vanilla extract
- ½ cup / 110g coconut oil, melted (measured while solid)
- ¼ cup / 65g passionfruit pulp
- ⅓ cup / 100ml maple syrup
- ½ cup / 115g coconut cream*
Jelly
- ¾ cup / 180ml water
- ½ teaspoon raw sugar (organic if in the US to make sure it’s vegan)
- 1 teaspoon agar powder*
- ¼ cup / 65g passionfruit pulp
Instructions
- For the base: Place the almonds and dates in a food processor with the ‘S’ blade attachment and blend until you can pinch the mixture and it sticks together. This should take about 2 minutes.
- Press the mixture down into a 21 cm or 8.5 inch springform cake tin lined with unbleached baking paper. If it’s sticking to your fingers, use the back of a silicone spatula or spoon to press it down.
- For the filling: Add all ingredients in the food processor with the ‘S’ blade attachment and blend for around 4-5 minutes until you reach a creamy smooth consistency. You can do this in your blender if it’s the high-powered kind.
- Pour the filling on top of the base and tap on the bench to release any air bubbles. Place it in the freezer for around 1.5-2 hours or until the filling has firmed up.
- For the jelly: Make the jelly while the cake is setting. In a small saucepan, bring the water, sugar, and agar powder to the boil.
- Once boiling, reduce and simmer for around 4 minutes, stirring. Ensure that the sugar has completely dissolved. (If the packet of agar powder has special instructions, follow them, and then add the sugar and passionfruit.)
- Add in the passionfruit and stir. Let it cool for about 5-7 minutes, then pour over the set cake.
- Put the cake in the fridge to set. This should take no more than 20-30 minutes.
- Serve cold, slicing with a hot knife so that it doesn’t stick to the knife.
Notes
Coconut cream: It’s the one in a can. If you can’t find it, you can chill a can of full-fat coconut milk. Once chilled, scoop out the hard coconut cream on the top.
Agar powder: You can find it in Asian stores as well as most health food shops.
- Diet: Vegan
Hey This Passionfruit Cheesecake looks great!
Just a few questions if you can help please…
#FILLING
Is it possible to substitute Coconut Oil with Chilled Canned Coconut Milk thick part?
It would make 1cup total 240g (with the 120g Coconut Cream)..
#JELLY
Can I use Pineapple juice instead of water?
Many thanks!
Henri 😉
Hi Henri, sorry for the late reply. For the filling, it should be okay, but I haven’t tried it out. The only thing is the cake will be a little sorter, and it will take longer to set. It may be worthwhile placing in the freezer. If you’re okay with that, go for it. And yes, you can swap the water for pineapple juice 🙂 Let me know how you go!
Would this be able to be made ahead & if so how many days would it keep for?
It’s perfect for a make-ahead dessert! You can keep it in the fridge for up to 5 days and longer in the freezer. I’m not sure though how well the topping would defrost as I haven’t made this cake in a while. I hope you enjoy it 🙂
Thanks so much. Making it today for my Mum’s birthday on Saturday.
Awww….nice! Happy birthday to her. I hope you all love it 🙂
For the filling do you blend the seeds of the passionfruit too?
Hi Amanda, yes you do!
Thanks for this delicious looking recipe; I cannot wait to try it! I’ve got all the ingredients together except the agar agar, which I can’t find where I am currently living… Any thoughts on other thickening agents that are also vegan-friendly? I was thinking maybe to try it with ground chia seeds but I’m afraid it might be more of a jam (liquidy) consistency… What do you think would work best? Cheers and keep up the good work, I love your blog! <3
Hi Maya, I would try chia seeds and a little bit of coconut oil so that when you put it in the fridge it sets the jelly. It will be a different consistency and won’t be clear like agar agar but that would be the best second option. Let me know how you go!
Ahhh, have to try this! Totally love the pretty plates, too- curious about where you got them… 🙂
Thanks! They are gorgeous, aren’t they? I actually don’t know sorry…I borrowed them from a fellow food photographer friend.
This is genius! I have never thought of making vegan jelly, I can’t wait to try it now! Your pictures are stunning too!
You come across interesting and exciting things when you start experimenting and thinking outside the box 🙂 Hope you enjoy it!
Wondering if you can substitute the almonds for anything else. The only nuts I am allowed are cashews.
You can try substituting the almonds with sunflower seeds and some shredded coconut and see how that turns out. Alternatively, use some cashews again but don’t soak them otherwise it will be too soft. Let me know how you go 🙂
Just wondering if the cashews could be substituted for anything else as I can’t eat them? My daughter loves dessert but has recently had to go gluten, dairy and egg free so if
I could fix the cashews she and I would be in heaven
Good question Louise. I personally haven’t tried this recipe with anything else. You may be able to substitute the cashews with silken tofu and add a little more coconut oil. Let us know how you go.