Description
This No Bake Passion Fruit Cheesecake is a refreshing vegan dessert featuring a crispy cookie crust and a smooth, creamy passion fruit-flavored filling made from cashews, vegan cream cheese, and yogurt. Topped with a tangy passion fruit curd, this cheesecake is perfect for warm days and can be prepared ahead, requiring no oven use.
Ingredients
Scale
Passion Fruit Curd (Prep-Ahead)
- 1 batch vegan passion fruit curd (see note 1)
Crust
- 140 g vegan cookies (Biscoff recommended, see notes 2 & 3)
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 150 g cashews (soaked ahead, 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 (from prep-ahead batch)
Topping
- Remaining passion fruit curd mixed with 1 tablespoon passion fruit seeds reserved from the curd recipe
Instructions
- Prepare: Make the vegan passion fruit curd up to 2 days in advance and refrigerate until needed. Separate 200g (½ cup + 1 tablespoon) for the cheesecake filling. Mix 1 tablespoon of passion fruit seeds from the curd recipe into the remaining curd to create the topping. Soak cashews in water for 4 hours, then rinse and drain. For a quick soak, use boiled water and soak for 30 minutes. Line a 9″ loaf pan with parchment paper on the base and sides.
- Make the crust: Add the vegan cookies, unsalted vegan butter, and sea salt into a food processor. Blitz for a few minutes until the mixture sticks together when pressed between your fingers, forming a sandy crumb texture.
- Form the crust: Press the crust mixture firmly and evenly into the base of the prepared loaf pan using your fingers or the back of a spoon. Ensure it is compact and smooth. Place the crust in the refrigerator to chill while preparing the filling.
- Make the filling: Combine the soaked cashews, vegan cream cheese, vegan Greek yogurt, vanilla extract, and 200g passion fruit curd into a high-speed blender. Blitz until completely smooth and creamy without lumps. Pour the filling over the chilled crust in the pan, smoothing the top. Refrigerate for at least 6 hours or overnight to set firmly.
- Add the topping: Gently heat the remaining passion fruit curd mixed with seeds in a saucepan over low heat while stirring. Warm until spreadable but do not boil. Spread the warmed curd evenly on top of the set cheesecake using an offset spatula or spoon. Return to the fridge for at least one hour or freeze for 30 minutes to firm up the topping before slicing.
- Serve and store: Use a hot, wet, sharp knife to slice the cheesecake neatly. Store leftover cheesecake covered in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month. To serve after freezing, thaw overnight in the refrigerator.
Notes
- Note 1: Passion fruit curd can be prepared ahead using vegan recipes available online; refrigerate up to 2 days.
- Note 2: Biscoff cookies provide a caramelized flavor and crisp texture, but any vegan cookies can substitute.
- Note 3: Ensure all cookies and butter used are verified vegan and unsalted for balanced flavor.
- Note 4: Soaking cashews softens them to create a creamy filling texture; quick-soak options save time.
- Note 5: Vegan Greek-style yogurt adds creaminess and tang without dairy.
- Note 6: The cheesecake requires at least 6 hours refrigeration to set; overnight yields best firmness.
