Description
This vibrant and creamy No Bake Passion Fruit Cheesecake features a zesty passion fruit curd layered over a crunchy vegan cookie crust and a rich, smooth vegan cream cheese filling. Perfectly set in the fridge, this tropical dessert delivers a refreshing and indulgent treat without the need for baking, ideal for warm weather or anytime you want an easy, impressive dessert.
Ingredients
Scale
Passion Fruit Curd
- 1 batch vegan passion fruit curd (see note 1)
Crust
- 140 g vegan cookies (such as biscoff, see notes 2 and 3)
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 150 g cashews (soaked ahead of time, see note 4)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt (see note 5)
- 1 teaspoon vanilla extract
- 200 g (½ cup + 1 tablespoon) vegan passion fruit curd
Topping
- Remaining vegan passion fruit curd mixed with 1 tablespoon passion fruit seeds (reserved from curd recipe)
Instructions
- Prepare Ingredients: Make the vegan passion fruit curd up to 2 days ahead and refrigerate. Reserve 200g (½ cup + 1 tablespoon) for the filling and mix 1 tablespoon of passion fruit seeds into the remaining curd for the topping. Pre-soak cashews in water for 4 hours, then rinse and drain. For a quick soak, use boiled water and soak for 30 minutes. Line a 9″ 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 crust mixture firmly into the base of the prepared pan using your fingers or a spoon to compact it evenly. Refrigerate to chill while preparing the filling.
- Prepare the Filling: In a high-speed blender, combine 200g of passion fruit curd, soaked cashews, vegan cream cheese, vegan Greek-style yogurt, and vanilla extract. Blend until the mixture is smooth, creamy, and lump-free. Pour the filling into the crust-lined pan and refrigerate for at least 6 hours or overnight until fully set.
- Prepare the Topping: Gently heat the reserved passion fruit curd with seeds in a saucepan while stirring until it reaches a spreadable consistency. Evenly spread this passion fruit curd topping over the set cheesecake with an offset spatula or the back of a spoon. Return the cheesecake to the refrigerator for 1 hour or freeze for 30 minutes to set the topping.
- Serve and Store: Before serving, use a hot wet sharp knife to slice the cheesecake cleanly. Store leftovers in a covered container in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to 1 month. Thaw frozen cheesecake overnight in the refrigerator before serving.
Notes
- Note 1: Passion fruit curd should be prepared in advance to allow chilling and flavor development.
- Note 2: Biscoff cookies impart a rich, caramelized flavor to the crust, but you may substitute with other vegan cookies of choice.
- Note 3: Ensure cookies are vegan by checking ingredient lists to avoid dairy or eggs.
- Note 4: Soaking cashews softens them for a creamy, smooth filling texture.
- Note 5: Vegan Greek-style yogurt adds tang and richness; can substitute with plain vegan yogurt if needed.
- Note 6: The no-bake filling requires chilling time for firm setting; do not rush this step for best results.
