No Bake Passion Fruit Cheesecake (Print Version)
# Ingredients:
→ Passion Fruit Curd
01 -
1 batch (500 g) vegan passion fruit curd
→ Crust
02 -
140 g vegan cookies (e.g., Biscoff, digestives, or vegan graham crackers)
03 -
45 g unsalted vegan butter (block-style)
04 -
½ teaspoon sea salt
→ Filling
05 -
150 g cashews, soaked ahead of time
06 -
300 g vegan cream cheese
07 -
80 g vegan Greek-style yogurt
08 -
1 teaspoon vanilla extract
# Instructions:
01 -
Make the passion fruit curd up to 2 days ahead and refrigerate. Separate 200 g for the filling. Mix 1 tablespoon of reserved passion fruit seeds into the remaining curd to prepare the topping.
02 -
Pre-soak the cashews in water for 4 hours, rinse, and drain. For quick soaking, use boiled water for 30 minutes.
03 -
Line the base and sides of a 9-inch loaf pan with parchment paper.
04 -
Add the cookies, butter, and salt to a food processor and blitz until the mixture sticks together. Press the mixture into the pan and smooth it down. Refrigerate while preparing the filling.
05 -
Blend 200 g of the passion fruit curd with cashews, vegan cream cheese, yogurt, and vanilla extract in a high-speed blender until smooth and creamy. Pour onto the crust and refrigerate for at least 6 hours or overnight until set.
06 -
Heat the remaining passion fruit curd in a saucepan until spreadable. Pour and smooth over the cheesecake. Refrigerate for 1 hour or freeze for 30 minutes before slicing.
07 -
Use a hot, wet sharp knife to slice the cheesecake. Store portions in a covered container for up to 5 days in the fridge or 1 month in the freezer.
# Notes:
01 -
Prepare passion fruit curd up to 2 days in advance for easy assembly.
02 -
For a gluten-free crust, use gluten-free cookies.
03 -
To save time, set the cheesecake by freezing for 3-4 hours instead of overnight.