Description
This vibrant no bake passion fruit cheesecake offers a creamy, tangy dessert option that is entirely vegan and easy to prepare. Featuring a crunchy biscoff cookie crust and a smooth cashew and vegan cream cheese filling infused with tropical passion fruit curd, this cheesecake requires no baking and sets beautifully in the fridge. With a fruity passion fruit curd topping, it’s a refreshing and enticing treat perfect for summer gatherings or anytime you crave a luscious dairy-free dessert.
Ingredients
Scale
Crust
- 140 g vegan cookies (biscoff suggested)
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 200 g vegan passion fruit curd (pre-prepared)
- 150 g cashews (soaked for 4 hours or quick soaked in boiled water for 30 minutes, then rinsed and drained)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
Topping
- Remaining batch of vegan passion fruit curd mixed with 1 tablespoon passion fruit seeds
Instructions
- Prepare: Make the passion fruit curd up to 2 days ahead and refrigerate until ready. Separate 200 g (about ½ cup + 1 tablespoon) for the filling, and mix 1 tablespoon of passion fruit seeds into the remaining curd for the topping. Pre-soak cashews for at least 4 hours or quick-soak in boiled water for 30 minutes, then rinse and drain. Line a 9-inch loaf pan base and sides with parchment paper.
- Make the crust: Combine the vegan cookies, vegan butter, and sea salt in a food processor and pulse until the mixture sticks together when pressed between your fingers. It should form a crumbly but cohesive texture.
- Press crust: Transfer the crust mixture to the lined loaf pan and firmly press it down evenly into the base and slightly up the sides using your fingers or a spoon to compact it. Place the crust in the refrigerator while preparing the filling.
- Make the filling: Add the reserved 200 g passion fruit curd along with the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, and vanilla extract to a high-speed blender. Blend until smooth and creamy with no lumps. Pour the filling evenly over the crust in the loaf pan and refrigerate for at least 6 hours, preferably overnight, to allow it to fully set.
- Add the topping: Gently warm the remaining passion fruit curd mixed with passion fruit seeds in a saucepan, stirring until it reaches a spreadable consistency. Spread this topping evenly over the set cheesecake. Chill in the refrigerator for an additional hour or place in the freezer for 30 minutes to firm up before slicing.
- Serving and storage: Use a hot, wet, sharp knife to slice the cheesecake into servings. Store leftovers in a covered container in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to one month. Defrost frozen cheesecake in the refrigerator overnight before serving.
Notes
- Prepare passion fruit curd up to 2 days in advance for optimal flavor and convenience.
- Biscoff cookies add a delicious caramel-spiced flavor and work well as a crust base.
- Ensure cashews are well-soaked to achieve a smooth, creamy cheesecake filling texture.
- Quick soaking cashews involves using hot boiled water and soaking for 30 minutes to save time.
- Vegan Greek-style yogurt adds tanginess and a thicker texture to the filling.
- Chilling the cheesecake overnight improves firmness and flavor melding.
