Description
This delightful no-bake passion fruit cheesecake is a vegan and creamy dessert that combines a crunchy cookie crust with a smooth, tangy passion fruit filling. With layers of vegan cream cheese, cashews, and a vibrant passion fruit curd topping, it’s a refreshing treat perfect for warm days or special occasions. The recipe requires no oven and sets beautifully in the fridge, making it simple to prepare ahead.
Ingredients
Scale
Crust
- 140 g vegan cookies (preferably Biscoff)
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 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
Topping
- Remaining passion fruit curd with 1 tablespoon passion fruit seeds mixed in
Instructions
- Prepare: Make the vegan passion fruit curd up to two days ahead and refrigerate. Reserve 200 g (½ cup + 1 tablespoon) for the filling. Mix 1 tablespoon of passion fruit seeds into the remaining curd for the topping. Soak the cashews in water for 4 hours, then rinse and drain. For a quicker method, soak cashews in boiled water for 30 minutes. Line a 9-inch loaf pan with parchment paper on the base and sides.
- Make the crust: Combine the 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 cookie mixture firmly into the base of the prepared loaf pan, smoothing it down evenly with your fingers or a spoon. Refrigerate to chill while preparing the filling.
- Make the filling: In a high-speed blender, combine the reserved 200 g of passion fruit curd with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, and vanilla extract. Blend until completely smooth and creamy with no lumps. Pour the filling over the chilled crust in the pan and refrigerate for at least 6 hours or overnight to set properly.
- Add the topping: Gently heat the remaining passion fruit curd with the added passion fruit seeds in a saucepan, stirring until it reaches a spreadable consistency. Spread this topping evenly over the set cheesecake using an offset spatula or the back of a spoon. Chill the cheesecake again in the fridge for 1 hour or freeze for 30 minutes before slicing.
- Serve and store: To cut, use a hot wet sharp knife for clean slices. Store leftovers in a covered container in the fridge for up to 5 days or freeze for up to 1 month in a freezer-safe container. Defrost overnight in the fridge before serving.
Notes
- Make the passion fruit curd ahead for convenience and enhanced flavor.
- Biscoff cookies provide an excellent balance of sweetness and spice, but any vegan cookies can be used.
- Soaking cashews is essential to create a smooth, creamy filling texture.
- The cheesecake sets best after at least 6 hours of refrigeration; overnight chilling is ideal.
- Use of vegan Greek-style yogurt adds a tart creaminess that balances the sweet curd.
- Heating the curd for the topping ensures it spreads nicely over the cake.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: no bake cheesecake, vegan cheesecake, passion fruit dessert, vegan dessert, no bake dessert, passion fruit cheesecake, vegan passion fruit cheesecake
