If you’ve been searching for a luscious, vibrant dessert that delivers tropical flair without turning on the oven, this No Bake Passion Fruit Cheesecake Recipe is exactly what you need. Creamy, tangy, and bursting with the exotic taste of passion fruit, this cheesecake combines a buttery vegan cookie crust with a dreamy cashew and vegan cream cheese filling, all crowned by a glossy passion fruit curd topping. The best part is how surprisingly easy it is to pull together, making it an absolute winner for both impressing guests and treating yourself to something special!
Ingredients You’ll Need
This No Bake Passion Fruit Cheesecake Recipe shines because of its simple, thoughtfully chosen ingredients. Each one plays a key role, whether it’s creating a crunchy crust, making a smooth velvety filling, or adding the vibrant tropical flavor that passion fruit brings. By using familiar pantry staples along with a few prep-ahead components, this dessert hangs together beautifully both in flavor and texture.
- Vegan passion fruit curd: The star ingredient that gives the cheesecake its bright, tangy-sweet personality; prepare it ahead for best results.
- Vegan cookies (about 140 g, biscoff preferred): These form the buttery, spiced crust that adds necessary crispness and flavor contrast.
- Unsalted vegan butter (45 g): Helps bind the crust together while enriching its flavor without overpowering.
- Sea salt (½ teaspoon): Enhances all the flavors by balancing sweetness and deepening the crust’s taste.
- Cashews (150 g, soaked): Soaked cashews provide the creamy base for the filling, making it silky and rich without dairy.
- Vegan cream cheese (300 g): Adds tang and creaminess that is essential for cheesecake texture and flavor.
- Vegan Greek-style yogurt (80 g): Brings a subtle tang and helps lighten the filling, ensuring it’s not too dense.
- Vanilla extract (1 teaspoon): A little warmth and aroma to round out the passion fruit’s brightness perfectly.
How to Make No Bake Passion Fruit Cheesecake Recipe
Step 1: Prepare Passion Fruit Curd and Cashews
Start by making the vegan passion fruit curd, ideally up to two days in advance. This allows the flavors to deepen and the curd to chill and thicken nicely. When ready, separate about 200 grams for the filling and reserve the rest for the topping, mixing in some passion fruit seeds to add that gorgeous little crunch. Don’t forget to soak your cashews for at least four hours or use the quick soak method with boiling water for thirty minutes. This soaking process is what makes the filling luxuriously smooth.
Step 2: Create the Crust
Pop your biscoff cookies, vegan butter, and sea salt into a food processor. Pulse until the mixture sticks together when you pinch it, forming a perfect base that will hold your cheesecake. Press this mixture firmly into your lined pan’s base, smoothing for an even layer. This crust is the perfect crunchy foundation that offers a gentle spiced sweetness against the tropical tartness of the passion fruit.
Step 3: Blend the Creamy Filling
Place the prepared portion of passion fruit curd into a high-speed blender along with the soaked cashews, vegan cream cheese, yogurt, and vanilla extract. Blend everything until ultra-smooth and creamy, with absolutely no lumps in sight. Pour this luscious mixture evenly over your chilled crust, then refrigerate for at least six hours or overnight. This step is crucial for the cheesecake to fully set and develop its unforgettable creamy texture.
Step 4: Add the Passion Fruit Topping
Warm the reserved passion fruit curd gently in a saucepan, stirring constantly until it reaches a spreadable consistency. Carefully spread this glossy topping over the set filling for that irresistible burst of tangy passion fruit flavor and beautiful presentation. Pop the cheesecake back into the fridge for an hour or the freezer for 30 minutes to firm up the topping before slicing and serving.
Step 5: Slice and Enjoy!
When it’s time to serve, immerse a sharp knife in hot water and wipe it dry before slicing the cheesecake. This trick helps you get clean, smooth slices that showcase the layers and vibrant colors. This No Bake Passion Fruit Cheesecake Recipe will impress everyone at the table, inviting smiles with every forkful.
How to Serve No Bake Passion Fruit Cheesecake Recipe
Garnishes
Adding fresh fruit like sliced kiwi or mango not only enhances the tropical vibe but adds striking color contrast. A sprinkle of passion fruit seeds on top brings delightful texture. For an extra touch of elegance, fresh mint leaves or edible flowers are wonderful and natural garnishes that complement the cheesecake’s vibrant flavors beautifully.
Side Dishes
Pair this cheesecake with light and crisp options like a simple mixed green salad with a citrus vinaigrette or fresh berries tossed with a little sugar and lemon zest. These options keep the palate refreshed and won’t compete with the rich, fruity dessert.
Creative Ways to Present
Try serving this cheesecake in individual glass jars layered with passion fruit curd and crushed cookies for a delightful twist. Alternatively, cut into small squares or mini rectangles for bite-sized treats perfect for parties or elegant get-togethers. Adding a drizzle of vegan white chocolate sauce can also elevate the presentation and sweetness.
Make Ahead and Storage
Storing Leftovers
Once you’ve sliced and served, store any leftovers in a covered container in the fridge. This cheesecake stays fresh and tasty up to five days, maintaining its creamy texture and bright flavor beautifully.
Freezing
To enjoy this No Bake Passion Fruit Cheesecake Recipe later, freeze it in a freezer-safe container for up to one month. Just make sure to wrap it well to avoid freezer burn and keep the textures and flavors intact while frozen.
Reheating
This cheesecake is best enjoyed chilled, so avoid reheating. Instead, thaw it overnight in the refrigerator for the perfect creamy texture and fully developed flavors when you’re ready to serve again.
FAQs
Can I use fresh passion fruit instead of passion fruit curd?
Fresh passion fruit is delicious but lacks the thick, custard-like consistency of passion fruit curd needed for this recipe. You could try making your own curd or add fresh seeds as a topping to complement the curd.
What if I don’t have vegan cream cheese?
If you don’t have vegan cream cheese, try using more cashews blended with a splash of coconut cream to mimic the rich, creamy texture that cream cheese provides.
How long should I soak cashews for the filling?
Ideally, soak cashews in cold water for at least four hours or overnight. If you’re short on time, quick soak by pouring boiling water over the cashews and letting them sit for 30 minutes.
Can I make this cheesecake gluten-free?
Yes! Simply swap the biscoff cookies for gluten-free vegan cookies. The rest of the recipe is already naturally gluten-free.
Is this recipe suitable for vegans?
Absolutely! Every ingredient used is plant-based, making this an indulgent vegan dessert that even non-vegans will adore.
Final Thoughts
I hope this No Bake Passion Fruit Cheesecake Recipe inspires you to create a dessert that is as beautiful as it is delicious. It’s a shining example of tropical flavors meeting creamy indulgence without heating up the kitchen. Whether it’s a warm afternoon treat or a special celebration finale, this cheesecake is sure to become one of your favorite go-to recipes. Give it a try and watch how quickly it becomes a crowd pleaser!
Print
No Bake Passion Fruit Cheesecake Recipe
- Prep Time: 40 minutes (plus 4 hours soaking cashews and up to 2 days prep for curd)
- Cook Time: 10 minutes (for heating topping and preparing curd if made fresh)
- Total Time: 6 hours 40 minutes (including chilling time and soaking cashews)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan / Plant-Based
- Diet: Vegan
Description
This no bake passion fruit cheesecake is a vibrant, creamy vegan dessert featuring a buttery biscoff cookie crust and a luscious passion fruit curd and cashew-based filling. Set without any baking, it’s perfect for warm days and special occasions, delivering a tropical twist with a rich, smooth texture and tangy passion fruit topping.
Ingredients
Crust
- 140 g vegan cookies (such as Biscoff)
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 200 g vegan passion fruit curd (½ cup + 1 tablespoon)
- 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 mixed with 1 tablespoon passion fruit seeds
Instructions
- Prepare: Make the passion fruit curd up to 2 days ahead and refrigerate until ready. Separate 200g for the filling, and mix the leftover curd with 1 tablespoon passion fruit seeds to make the topping. Soak cashews in water for 4 hours or quick-soak in boiled water for 30 minutes. Line a 9″ loaf pan with parchment paper.
- Make the crust: Add cookies, vegan butter, and sea salt to a food processor and blitz until the mixture sticks together when pressed.
- Press the crust: Press the crust mixture firmly into the base of the prepared pan, smoothing with fingers or a spoon to compact it well. Place in the fridge.
- Make the filling: Combine 200g passion fruit curd, soaked cashews, vegan cream cheese, vegan Greek-style yogurt, and vanilla extract in a high-speed blender. Blitz until smooth and creamy with no lumps. Pour over the chilled crust and refrigerate for at least 6 hours or overnight to set.
- Add the topping: Gently heat the remaining passion fruit curd in a saucepan while stirring to achieve spreadable consistency. Spread this over the set cheesecake using an offset spatula or spoon. Return to the fridge for 1 hour or freeze for 30 minutes before slicing.
- Serve and store: Use a sharp knife dipped in hot water to cut neat servings. Store cheesecake in the fridge for up to 5 days in a covered container or freeze for up to one month. Defrost overnight in the fridge before serving.
Notes
- The passion fruit curd can be made up to 2 days in advance for convenience.
- Biscoff cookies work great for a rich, caramel-like flavor in the crust but any vegan cookies can be used.
- Ensure cashews are properly soaked for blender smoothness; quick soaking is a good time-saving alternative.
- Use high-speed blender to avoid lumps and achieve a creamy filling.
- Chilling time is essential for the cheesecake to set properly as it is a no bake recipe.
- The hot wet knife technique helps create clean slices without cracking the cheesecake.
