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🍰 Vegan Passion Fruit Cheesecake (No-Bake & Refreshing)

Vegan Passion Fruit Cheesecake is a bright, tropical, and creamy dessert that’s completely dairy-free, egg-free, and no-bake. The tangy passion fruit topping perfectly complements the rich, silky cashew-based cheesecake layer, all sitting on a crunchy nutty crust. This is the ideal refreshing dessert for summer parties, weekend treats, or when you want to impress your guests with a plant-based masterpiece.

Not only is this cheesecake beautiful and delicious, but it’s also made with wholesome ingredients that are naturally vegan and can be easily adapted to gluten-free diets.

Prep Time 30 mins
Rest Time 8 hrs
Total Time 8 hrs 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Estimated Cost: 10
Calories: 320 kcal
Best Season: Summer, Spring
Description

A creamy, tangy, no-bake vegan cheesecake bursting with the tropical flavor of passion fruit. Made with a nutty crust, a smooth cashew filling, and a glossy passion fruit jelly topping. Perfect for summer and special occasions.

Ingredients
    For the Crust:
  • 1 cup almonds or walnuts
  • 1 cup Medjool dates, pitted
  • 1 tbsp coconut oil
    • For the Cheesecake Filling:
  • 2 cups raw cashews (soaked for 4 hours or overnight)
  • 1/2 cup coconut cream
  • 1/4 cup maple syrup
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil (melted)
    • For the Passion Fruit Topping:
  • 1/2 cup fresh passion fruit pulp (about 5-6 fruits)
  • 1 tbsp maple syrup
  • 1 tsp agar agar powder or cornstarch (for thickening)
Instructions
    Prepare the Crust:
  1. 1
    In a food processor, blend almonds and dates until crumbly.
  2. 2
    Add coconut oil and pulse until mixture holds together.
  3. 3
    Press firmly into the base of a springform pan lined with parchment paper.
  4. 4
    Place in the freezer to set.
    5. Make the Cheesecake Filling:
  5. 5
    Drain soaked cashews and blend with coconut cream, maple syrup, lemon juice, vanilla, and melted coconut oil until silky smooth.
  6. 6
    Pour the filling over the crust and smooth the top.
  7. 7
    Freeze for at least 4 hours, or refrigerate overnight.
    8. Prepare the Passion Fruit Topping:
  8. 8
    In a saucepan, combine passion fruit pulp, maple syrup, and agar agar (or cornstarch).
  9. 9
    Bring to a gentle boil and simmer for 2-3 minutes until slightly thickened.
  10. 10
    Allow to cool slightly, then pour over the chilled cheesecake.
    11. Set & Serve:
  11. 11
    Chill the cheesecake in the fridge for another 1-2 hours to fully set the topping.
  12. 12
    Slice and serve cold, optionally garnished with extra passion fruit seeds and mint leaves.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 20g31%
Saturated Fat 8g40%
Sodium 5mg1%
Potassium 280mg8%
Total Carbohydrate 28g10%
Dietary Fiber 4g16%
Sugars 16g
Protein 6g12%
Calcium 30 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Storage: Keeps well in the refrigerator for up to 4 days or in the freezer for up to 1 month. Thaw before serving.
  • Sweetness Adjustment: Adjust maple syrup to taste based on your preferred sweetness level.
  • Gluten-Free: Use gluten-free oats or nuts for the base to make this recipe fully gluten-free.
Keywords: vegan passion fruit cheesecake, no-bake vegan cheesecake, dairy-free cheesecake, tropical dessert, easy vegan cheesecake, summer vegan dessert
Read it online: https://shabskitchen.com/recipe/%f0%9f%8d%b0-vegan-passion-fruit-cheesecake-no-bake-refreshing/