This passionfruit cheesecake is vegan, dairy free, egg free and non-baked. You can even make it gluten free with gluten free oats.
Passionfruit has always been one of my favorite tropical fruits (with mango of course). Passionfruit flavor was my favorite as a child, but I had no idea how it looked like. Little did I know that fresh passion fruit is even more delicious!
It has become a tradition for me to make myself a healthy birthday cake. So, as I am living under the palm trees this year I came to an idea to make my favorite raw cake of cashews with passionfruit.
Source: giphy.com I didn’t want anything difficult so I made it as easy as possible. But I definitely want to improve it in the future.
It has only 7 ingredients but still tasted delicious! And it only takes about half an hour to make it!
Strongly recommended to make it the day before!
Vegan Passionfruit Cheesecake
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
