Vegan No-Bake Passionfruit Cheesecake

Vegan No-Bake Passionfruit Cheesecake

no bake passion fruit cheesecake


  • 1 cup almonds
  • 6 medjool dates, pitted
  • 3 cups raw cashews (soaked for at least 3 hrs)
  • ¼ tsp vanilla extract
  • ½ cup coconut oil, melted
  • 1/4 cup passionfruit pulp
  • cup maple syrup
  • ½ cup coconut cream
  • ¾ cup water
  • ½ tsp raw sugar 
  • 1 tsp agar agar
  • ¼ cup passionfruit pulp


  1. For the base: place the almonds and dates in a food processor with the ‘S’ blade attachment and blend until you can pinch the mixture and it sticks together. 
  2. Press the mixture down into a 21cm or springform cake tin lined with unbleached baking paper. If it’s sticking to your fingers, use the back of a silicone spatula.
  3. For the filling: add all ingredients in the food processor with the ‘S’ blade attachment and blend for around 4-5 minutes until you reach a creamy smooth consistency. 
  4. Pour the filling on top of the base and place it in the freezer for around 1.5-2 hours or until the filling has firmed up.
  5. Make the jelly while the cake is setting.
  6. In a small saucepan, bring the water, sugar and agar agar to the boil.
  7. Once boiling, reduce and simmer for around 4 minutes, stirring. Ensure that the sugar has completely dissolved. 
  8. Add in the passionfruit and stir. Let it cool for about 5-7 minutes, then pour over the set cake.
  9. Put the cake in the fridge to set. This should take no more than 20-30 minutes.
  10. Serve cold.
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