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4.67 from 12 votes

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!
Prep Time15 mins
Cook Time30 mins
Resting Time9 hrs
Total Time9 hrs 45 mins
Cuisine: American, Vegan
Servings: 10
Author: Anthea

Ingredients

Crust

Cheesecake filling

To decorate

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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