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:
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.
1 cup / 150g rawalmonds
6Medjool dates, pitted
3 cups / 420g raw cashews(soaked for at least 3 hrs, then drained)
¼ teaspoonvanilla 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*
¾ cup / 180ml water
½ teaspoonraw sugar (organic if in the US to make sure it’s vegan)
1 teaspoonagar powder*
¼ cup / 65g passionfruit pulp
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.
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.