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
Scale
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.
