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
