Go Back
+ servings
Print Recipe
4.64 from 11 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
Total Time45 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 8

Ingredients

Crust

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')
  • 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
  • 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*

To decorate

  • ½ cup (125g) passionfruit pulp
  • ¼ cup (60g) 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!
  • 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.

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.
Did you make this recipe?Tag @rainbownourishments and use the hashtag #rainbownourishments on Instagram!