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vegan passionfruit cheesecake

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.
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Prep Time 30 minutes
Freezing Time 4 hours
Servings: 10 people
Course: Dessert
Ingredients Method Notes

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

Method
 

Crust
  1. Soak the dates to make them softer.
  2. Add dates and almond flour to a blender and mix until they stick together.​
Filling
  1. Soak cashews for 12 hours or boil them for about 15 minutes before adding to the blender.
  2. Blend cashews with coconut milk, and add a little bit of water if needed.​
  3. Add passion fruit and blend.​
  4. Add some sweetener if needed.​
  5. Pour the filling on the crust and place it in the freezer for at least 4 hours. (take it out 15-30min before serving)​
  6. 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.