Vegan passionfruit cheesecake tart with a coconut shortcrust pastry and a creamy filling. No vegan cream cheese and easy to make!
This tart is a smaller tropical version of my popular baked vegan cheesecake recipe. It is the perfect Summer dessert to bring to gatherings or have all yourself. If you're in Australia, passionfruit is in season in Winter making this a great dessert all year round :).
Making the coconut shortcrust base
To make the base, you'll need:
- Plain or all-purpose flour
- Dessicated coconut (or sub for more flour)
- Vegan butter, margarine or coconut oil
- Cane or coconut sugar.
Simply add all the ingredients to a food processor and pulse until combined. You can roll it out on a floured surface and transfer it to your tart tin. However, I found it easier to press it directly into the tin. I was feeling lazy!
Parbake the crust while you make your filling :).
Making the vegan cheesecake filling
You will need:
- Soaked cashews
- Firm silken tofu (or silken tofu)
- Plant-based milk
- Coconut yoghurt
- Sweetener, lemon juice, vanilla and salt.
Simply blend all ingredients until it's thick and as smooth as possible. Pour into your parbaked cheesecake crust then bake for another 20 minutes or so.
Decorating the vegan passionfruit cheesecake
I topped my cheesecake with fresh passionfruit pulp (frozen will work too). The tangy passionfruit really balances out the creaminess of the cheesecake.
I also think coconut cream (or yoghurt) and coconut flakes go well on top of the cheesecake but these are optional!
I hope you love this recipe as much as I did! xo
See my other vegan cheesecake recipes:
- Vegan Strawberry Cheesecake (no bake)
- Vegan Lemon Cheesecake (no bake)
- Baked Vegan Cheesecake with Berries
- Vegan Mango Cheesecake Bars
- Vegan Pumpkin Cheesecake (baked)
- Blueberry, blackberry and ginger cheesecake
You may also like:
Baked passionfruit vegan cheesecake with a coconut crust
- 1 ½ cups (195g) raw cashews, soaked for at least 2 hours
- ¾ cup (195g) firm silken tofu, (also known as 'traditional tofu')
- ~¼ cup (80g) any light-coloured sweetener, such as rice malt syrup or maple syrup, or cane sugar, to taste
- ¼ cup (65g) dairy-free milk, such as almond, soy or coconut
- ⅓ cup (60g) dairy free yoghurt, such as coconut, soy or almond
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract or vanilla bean powder
- Pinch of any good-quality salt*
- ½ cup (125g) passionfruit pulp
- ¼ cup (60g) thick scoopable canned coconut cream, whipped (optional)
- Preheat the oven to 180°C (350°F). Grease a loose bottom tart tin. Mine was 20cm wide and 4cm deep (8 inches wide and 1.5 inches deep).
To make the crust:
- In a large bowl or food processor, combine all of the base ingredients. Roll out onto a floured surface and transfer to your tart tin. Alternatively, directly press the mixture into your tart tin.
- Bake in the oven for 7-10 minutes until the sides are only very slightly golden brown.
To make the filling:
- Add all ingredients to a blender and blend until there are no lumps.
- Pour cheesecake filling into the crust and bake for 20-25 minutes. Keep an eye on the cheesecake to make sure the crust doesn't burn!
- Leave the oven door ajar and allow the cheesecake to cool in the oven for at least 1 hour. Remove the cheesecake from the oven and allow it to come to room temperature. Cover the cheesecake and set it aside in the fridge overnight.
- Spread your passionfruit pulp on top of your 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.
This post was originally published in August 2018 and updated in March 2021.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.