Description
This No Bake Passion Fruit Cheesecake is a luscious, vegan dessert featuring a crisp cookie crust, creamy passion fruit-flavored filling made from cashews and vegan cream cheese, topped with a tangy passion fruit curd. Perfectly chilled, it offers a refreshing tropical twist without any baking required.
Ingredients
Passion Fruit Curd
- 1 batch vegan passion fruit curd (see note 1)
- 1 tablespoon passion fruit seeds (reserved from curd recipe for topping)
Crust
- 140 g vegan cookies (e.g., biscoff)
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 150 g cashews (soaked ahead of time, see note 4)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt (see note 5)
- 1 teaspoon vanilla extract
- 200 g (½ cup + 1 tablespoon) passion fruit curd (reserved from batch)
Instructions
- Prepare passion fruit curd and soak cashews: Make the passion fruit curd up to 2 days in advance and refrigerate. Separate 200g for the filling and mix 1 tablespoon of reserved passion fruit seeds into the remaining curd for the topping. Soak cashews in water for 4 hours or quick-soak in boiled water for 30 minutes. Line a 9″ loaf pan with parchment paper.
- Make the crust: Combine vegan cookies, vegan butter, and sea salt in a food processor. Blitz until the mixture sticks together when pressed between your fingers.
- Form the crust: Press the crust mixture firmly into the base and sides of the prepared loaf pan. Smooth it out with your fingers or a spoon and refrigerate while making the filling.
- Prepare the filling: Add soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and 200g of passion fruit curd to a high-speed blender. Blend until smooth and creamy without any lumps. Pour the filling over the crust in the pan.
- Set the cheesecake: Refrigerate the assembled cheesecake for at least 6 hours or preferably overnight to allow it to set firmly.
- Prepare the topping: Gently heat the reserved passion fruit curd with seeds in a saucepan while stirring until it reaches a spreadable consistency.
- Add the topping: Spread the warmed passion fruit curd evenly over the chilled cheesecake using an offset spatula or the back of a spoon. Return to the fridge for 1 hour or place in the freezer for 30 minutes before slicing.
- Serve and store: Use a hot, wet, sharp knife to cut slices. Store the cheesecake covered in the fridge for up to 5 days or freeze in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.
Notes
- You can make the vegan passion fruit curd up to 2 days ahead and refrigerate.
- Biscoff cookies are recommended for their flavor and texture but any vegan cookie can be used.
- Ensure the vegan butter is block-style for better crust consistency.
- Soaking cashews softens them; 4 hours is ideal, but quick soak in boiling water for 30 minutes also works.
- Vegan Greek-style yogurt adds creaminess and a slight tang to the filling.
- Setting the cheesecake overnight is best for optimal texture.
- The warming step for the topping makes it easier to spread smoothly.
- Prep Time: 1 hour 30 minutes (including soaking cashews)
- Cook Time: 10 minutes (for warming curd topping)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Contemporary
