Baked passionfruit vegan cheesecake with a coconut crust
Vegan passionfruit cheesecake tart with a coconut shortcrust pastry and a creamy filling. No vegan cream cheese and easy to make!
Servings: 10
Ingredients
Crust
- ¾ cup (95g) all-purpose plain flour, or gluten free flour
- ½ cup (40g) fine shredded coconut / desiccated coconut
- 3 tablespoons (20g) powdered sugar / icing sugar, or coconut sugar
- ⅓ cup (75g) vegan butter or margarine, or solid coconut oil
Cheesecake filling
- 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
- ⅓ cup (60g) dairy-free yogurt
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract or vanilla bean powder
- Pinch of salt
To decorate
- ½ cup (125g) passionfruit pulp
- ¼ cup (60g) thick scoopable canned coconut cream, whipped (optional)
Instructions
- 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.
To decorate
- 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.
Notes
- Don't omit the lemon, vanilla and salt as these help it taste like a cheesecake.
Nutrition
Serving: 1 slice | Calories: 298kcal | Carbohydrates: 29g | Protein: 7g | Fat: 19g | Cholesterol: 1mg | Sodium: 74mg | Potassium: 273mg | Fiber: 3g | Sugar: 13g | Vitamin A: 452IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg
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