Creamy vegan cheesecake free from dairy and eggs, complemented by a crumbly and slightly chewy coconut crust topped with passionfruit pulp! I made the tart vegan (of course), gluten free, refined sugar free and has alllll of the good stuff. Who needs dairy cheese when you can make a cheesecake using just a few simple ingredients?! And I’m calling it a cheesecake tart because it’s quite thin compared to conventional cheesecakes.
In Australia, did you know that passionfruit is in season in Winter and Summer? It’s times like these when I feel so lucky to live in Australia. I paired passionfruit with one of my favourite recipes on this blog, my baked vegan cheesecake! However, I made a few changes to the recipe so the crust is more crunchy, the filling is creamier and the filling doesn’t crack when you bake it!
This has to be one of my favourite creations recently. I ate a slice right after I took these photos and I just had a slice for lunch, haha!
Before I went vegan, I looooved the rich and creamy texture of baked cheesecakes! I found baked cheesecakes to be superior to chilled cheesecakes or those made with gelatin. I’m relieved and glad that I still can enjoy these treats now!
I love how the tangy passionfruit really lightens the milky creaminess of the cheesecake. I paired this tropical fruit with a coconut crust which will whisk you away to a isolated beach island!
I hope you love this recipe as much as I did! xo
If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.
January 2019 – I have updated the recipe to make it taste more creamy and to minimise the taste of cashews!
Baked passionfruit vegan cheesecake with a coconut crust
- 2 cups desiccated coconut
- 1 1/4 cups blanched almond meal
- 1/4 cup any light-coloured sweetener, such as rice malt syrup or maple syrup
- 5 tbs light-tasting vegetable oil, such as sunflower or rapeseed
- 1 1/2 cups raw cashews, soaked for at least 2 hours
- 1 1/4 cup firm silken tofu, (also known as 'traditional tofu')
- 1/3 cup any light-coloured sweetener, such as rice malt syrup or maple syrup, to taste
- 1/3 cup plant-based milk, such as almond, soy or coconut
- 1/4 cup plant-based yoghurt (optional)
- 1 tsp vanilla bean powder or extract
- Juice and zest of half a lemon
- Pinch any good-quality salt
- 3/4 cup passionfruit pulp, plus sweetener if desired
- 1/2 cup canned coconut cream, optional
- Preheat the oven to 160C.
- In a large bowl or food processor, combine all of the base ingredients. Press into a lined tart tin along the bottom and sides (I used a tart tin 22cm wide and 2.5cm deep).
- Bake in the oven for 10 minutes or until the sides are slightly golden-brown.
- For the filling, add all ingredients to a blender and blend until there are no lumps.
- Pour cheesecake filling into the crust and bake for 50 minutes. Remove from oven.
- Let the cheesecake completely cool then take it out of the pan.
- If your passionfruit pulp is too sour for your liking, mix it with maple syrup. Spoon passionfruit pulp on the surface of the cheesecake. If desired, use a piping bag with a star nozzle to pipe stars on the tart.
- Enjoy immediately or keep in an airtight container in the fridge for up to 5 days.
- Don't omit the lemon, vanilla and salt as these help it taste like a cheesecake.