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!
- 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 tbsp lemon juice
- 2 tsp vanilla extract or vanilla bean powder
- Pinch of any good-quality salt*
- ½ cup (125g) passionfruit pulp
- ¼ cup (60g) coconut cream, whipped (optional)
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!
Allow the cheesecake to cool in the oven with the door ajar. When the cheesecake is completely cool, allow to rest in the fridge for a few hours to 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.