Vegan Passionfruit Cheesecake
Vegan passionfruit cheesecake made only of 7 ingredients. Make it the day before and put it in the freezer. Only takes 30 minutes to make.
Servings: 10 people
Ingredients
Crust
- 8 Medjool dates (see notes)
- 1 ½ cup almond flour (see notes)
Cheesecake filling
- 6-7 passionfruit (see notes)
- 2 cups cashews (soaked 5h+)
- ¾ cup coconut milk (see notes)
- 4 tbsp maple syrup (see notes)
- 2 tbsp lemon juice
Instructions
Crust
- Soak the dates to make them softer.
- Add dates and almond flour to a blender and mix until they stick together.
Filling
- Soak cashews for 12 hours or boil them for about 15 minutes before adding to the blender.
- Blend cashews with coconut milk, and add a little bit of water if needed.
- Add passion fruit and blend.
- Add some sweetener if needed.
- Pour the filling on the crust and place it in the freezer for at least 4 hours. (take it out 15-30min before serving)
- Top with passion fruit and coconut flakes.
Notes
Medjool dates: Any other type of dates work as well.
Almonds: Or use oats instead.
Passionfruit: Use fresh or puree.
Coconut milk: I used 40% coconut cream. Any other works as well.
Maple syrup: Or use dates or coconut sugar instead.