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No Bake Passion Fruit Cheesecake Recipe

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★★★★★

4.2 from 52 reviews

This No Bake Passion Fruit Cheesecake is a creamy, tropical dessert perfect for warm days or any time you crave a fresh and vibrant cheesecake without turning on the oven. Made with a crunchy vegan cookie crust and a luscious, smooth passion fruit-infused filling, this vegan recipe features cashews, vegan cream cheese, and a tangy passion fruit curd topping. It is easy to prepare ahead and requires minimal effort, setting in the refrigerator to create a delightfully refreshing treat.

Ingredients

Scale

Passion Fruit Curd

  • 1 batch vegan passion fruit curd (prep-ahead option, see notes)

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

Instructions

  1. Prepare Passion Fruit Curd and Cashews: Make the vegan passion fruit curd up to 2 days ahead and refrigerate it. Set aside 200g of curd for the cheesecake filling. Mix the remaining curd with 1 tablespoon of passion fruit seeds for the topping. Soak the cashews in water for 4 hours, or quick-soak by soaking in boiled water for 30 minutes. Line a 9″ loaf pan with parchment paper, covering base and sides.
  2. Make the Crust: Add the vegan cookies, vegan butter, and sea salt into a food processor. Blitz for a few minutes until the mixture binds and sticks together when pressed between your fingers.
  3. Press the Crust: Firmly press the crust mixture into the base of the prepared loaf pan, smoothing it evenly using fingers or the back of a spoon. Refrigerate the crust while preparing the filling.
  4. Prepare the Filling: Combine the soaked and drained cashews, vegan cream cheese, vegan Greek-style yogurt, vanilla extract, and 200 g reserved passion fruit curd in a high-speed blender. Blitz until smooth and creamy, ensuring no lumps remain. Pour this filling evenly over the crust in the pan. Refrigerate for at least 6 hours or overnight until fully set.
  5. Heat and Apply the Topping: Gently warm the remaining passion fruit curd mixture in a saucepan while stirring to reach a spreadable consistency. Spread this curd topping smoothly over the set cheesecake using an offset spatula or the back of a spoon. Return the cheesecake to the fridge for 1 hour to set the topping, or place in the freezer for 30 minutes for a quicker set before slicing.
  6. Serving and Storage: To serve, use a hot, wet, sharp knife to cut the cheesecake cleanly into 8 servings. Store leftovers in a sealed container in the refrigerator for up to 5 days or freeze for up to 1 month in a freezer-safe container. Thaw frozen cheesecake in the fridge overnight before serving.

Notes

  • Note 1: Prepare the vegan passion fruit curd up to 2 days ahead to save time on the day of assembly.
  • Note 2: Biscoff cookies work perfectly for the crust due to their caramelized flavor and crunch.
  • Note 3: Make sure the cookie crumbs are finely processed for an even and sturdy crust layer.
  • Note 4: Soaking cashews softens them to create a creamy and smooth filling texture; quick-soaking is possible if short on time.
  • Note 5: Vegan Greek-style yogurt adds tanginess and thickness mimicking traditional dairy yogurt.
  • Note 6: Allow at least 6 hours or ideally overnight for the cheesecake to properly set in the refrigerator for best texture.

Keywords: no bake cheesecake, passion fruit cheesecake, vegan cheesecake, dairy free dessert, tropical dessert, vegan passion fruit curd

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