Name: No Bake Passion Fruit Cheesecake Recipe
Prep time: 40 min
Total time: 6 h 40 min
Cuisine: Vegan
Ingredients: 140 g vegan cookies (preferably Biscoff); 45 g unsalted vegan butter (block-style); ½ teaspoon sea salt; 200 g vegan passion fruit curd (½ cup + 1 tablespoon), divided; 150 g cashews (soaked ahead of time); 300 g vegan cream cheese; 80 g vegan Greek-style yogurt; 1 teaspoon vanilla extract; Remaining passion fruit curd with 1 tablespoon passion fruit seeds mixed in

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Introduction

This no bake passion fruit cheesecake is a vibrant, creamy dessert perfect for warm days or when you want something light yet indulgent. Made with a crunchy cookie crust and a silky passion fruit filling, it’s entirely vegan and requires no oven.

The image shows a dessert cut into rectangular slices on a white plate over a white marbled surface. Each slice has three visible layers: the bottom layer is a thick, crumbly brown crust, the middle layer is a smooth, creamy beige filling that looks soft and fluffy, and the top layer is a bright glossy yellow glaze dotted with small black seeds. One slice is slightly pulled out, showing the clear separation of these layers and the creamy texture of the middle part. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch vegan passion fruit curd (prep-ahead option)
140 g vegan cookies (such as biscoff)
45 g unsalted vegan butter (block-style)
½ teaspoon sea salt
150 g cashews (soaked ahead of time)
300 g vegan cream cheese
80 g vegan Greek-style yogurt
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the passion fruit curd up to two days in advance and refrigerate it until needed. Separate 200g (about ½ cup plus 1 tablespoon) for the cheesecake filling. Mix 1 tablespoon of passion fruit seeds reserved from the curd recipe into the remaining curd to create the topping. Soak the cashews in water for 4 hours, then rinse and drain. For a quicker soak, use boiled water and soak for 30 minutes. Line a 9-inch loaf pan with parchment paper.
Step 2: Make the crust by combining the vegan cookies, vegan butter, and sea salt in a food processor. Blend until the mixture sticks together when pressed between your fingers.
Step 3: Press the crust mixture firmly and evenly into the base of the lined pan. Smooth it with your fingers or a spoon to create a compact, even layer. Place the crust in the refrigerator while you prepare the filling.
Step 4: In a high-speed blender, combine the reserved passion fruit curd with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, and vanilla extract. Blend until smooth and creamy with no lumps. Pour this filling over the chilled crust in the pan. Refrigerate for at least 6 hours or overnight until fully set.
Step 5: Warm the remaining passion fruit curd gently in a saucepan, stirring until it reaches a spreadable consistency. Spread this over the set cheesecake using an offset spatula or the back of a spoon. Chill in the fridge for an hour or freeze for 30 minutes before slicing.
Step 6: To serve, use a sharp knife dipped in hot water to slice the cheesecake cleanly. Enjoy immediately or store as directed below.

Tips & Variations

Soaking cashews properly is key to achieving a smooth, creamy filling—if short on time, use the quick-soak method with boiled water.
Try using different vegan cookies for the crust to change the flavor profile, such as ginger snaps or chocolate ones.
Add a touch of lime zest to the filling for an extra citrusy brightness that complements the passion fruit.

Storage

Store the cheesecake in a covered container in the refrigerator for up to 5 days. For longer storage, freeze it in a freezer-safe container for up to one month. To serve after freezing, defrost overnight in the fridge. Using a hot wet knife helps with neat slices even after chilling.

How to Serve

The image shows five rectangular slices of a layered cheesecake on a white rectangular plate placed on a white marbled surface. Each slice has three visible layers: the bottom layer is a dense, crumbly brown crust; the middle layer is thick and creamy pale beige cheesecake with a smooth texture and small holes; the top layer is a bright yellow glossy passion fruit jelly with black seeds scattered across the surface. One slice is set slightly apart from the others, showing the layers clearly from the side. The whole presentation is clean and vibrant with a fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the passion fruit curd ahead of time?

Yes, making the passion fruit curd up to two days in advance and keeping it refrigerated helps the flavors develop and makes assembling easier.

What can I use if I don’t have vegan cream cheese?

You can substitute with additional vegan Greek-style yogurt or soaked cashew cream, but note this may slightly alter the texture and tanginess of the filling.