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No Bake Passion Fruit Cheesecake Recipe

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3.8 from 53 reviews

This No Bake Passion Fruit Cheesecake is a creamy, tropical vegan dessert featuring a crunchy cookie crust, a smooth passion fruit and cashew filling, topped with a vibrant passion fruit curd. Perfect for warm days or when you want a refreshing, dairy-free treat that requires no baking and minimal hands-on time.

  • Total Time: 6 hours 40 minutes
  • Yield: 8 servings

Ingredients

Passion Fruit Curd

  • 1 batch vegan passion fruit curd (prepared up to 2 days ahead)

Crust

  • 140 g vegan cookies (such as Biscoff)
  • 45 g unsalted vegan butter (block-style)
  • ½ teaspoon sea salt

Filling

  • 150 g cashews (soaked ahead of time)
  • 300 g vegan cream cheese
  • 80 g vegan Greek-style yogurt
  • 1 teaspoon vanilla extract
  • 200 g (½ cup + 1 tablespoon) passion fruit curd (reserved from the batch)

Topping

  • Remaining passion fruit curd mixed with 1 tablespoon passion fruit seeds (reserved from curd recipe)

Instructions

  1. Prepare: Make the passion fruit curd up to two days in advance and refrigerate. Separate 200g for the cheesecake filling. To the remaining curd, stir in 1 tablespoon of reserved passion fruit seeds to create the topping. Soak the cashews in water for 4 hours or quick-soak in boiled water for 30 minutes. Line a 9-inch loaf pan with parchment paper along the base and sides.
  2. Make the crust: Combine the vegan cookies, vegan butter, and sea salt in a food processor. Blitz until the mixture clumps together and sticks when pressed between your fingers.
  3. Form the crust: Press the crust mixture firmly into the base of the parchment-lined pan, smoothing it evenly with your fingers or a spoon to compact it well. Place in the refrigerator to chill while you make the filling.
  4. Make the filling: In a high-speed blender, combine the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and the reserved 200g passion fruit curd. Blend until smooth and creamy, ensuring there are no lumps. Pour the filling over the crust in the pan and refrigerate for a minimum of 6 hours or overnight until fully set.
  5. Add the topping: Gently heat the remaining passion fruit curd in a saucepan, stirring continuously to reach a spreadable consistency. Spoon this topping evenly over the chilled cheesecake and smooth with an offset spatula or the back of a spoon. Return the cheesecake to the fridge for 1 hour or place in the freezer for 30 minutes to set the topping.
  6. Serve and store: Use a hot, wet, sharp knife to slice the cheesecake into servings. Store leftovers in a covered container in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to one month. To serve from frozen, thaw overnight in the refrigerator.

Notes

  • Prepare the vegan passion fruit curd up to 2 days ahead for convenience.
  • Biscoff cookies are recommended for a delicious caramelized flavor, but other vegan cookies can be substituted.
  • Ensure the vegan butter is block-style for better crust texture.
  • Cashews need to be soaked to soften for blending; soak 4 hours or quick-soak in boiled water for 30 minutes.
  • Use a high-speed blender to achieve a completely smooth and creamy filling.
  • Setting time of at least 6 hours or overnight is essential for the cheesecake to firm up properly.
  • Author: Madelynn
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan, Western
  • Diet: Vegan, Vegetarian

Find it online: https://allyumcooks.com/no-bake-passion-fruit-cheesecake-recipe/