Vegan Passion Fruit Cheesecake

Go to Recipe

Vegan passion fruit cheesecake - this easy, no-bake vegan cheesecake is light, soft, creamy, tangy and utterly addictive!

With a smooth white chocolate and passion fruit cream cheese filling, buttery biscuit base and tart passion fruit curd topping, this cheesecake is a delicious tropical dessert for any time of year.

A slice of vegan passion fruit cheesecake on a plate with a forkful removed.

This no-bake vegan passion fruit cheesecake is so easy to make and even easier to eat!

It is rich and indulgent, yet feels very light to eat; the filling is almost mousse-like and the creamy texture is perfectly offset by the crisp biscuit base and tangy passion fruit curd topping.

A labelled photo of the ingredients needed to make vegan passion fruit cheesecake.

Ingredient Details:

Passion fruit puree: I use seedless passion fruit puree from a carton as it is so much easier than having to extract all the seeds yourself. You can of course use fresh passion fruit instead but you will need a lot of them - around 12 medium-large ones.

If using puree from a carton (frozen is also fine), make sure that it is 100% passion fruit with no added sugar, I use this one which I order online.

Cream cheese: Make sure that you use a vegan cream cheese with a firmish texture and that you like the flavour of. I use Philadelphia vegan cream cheese. Do not use a low fat variety!

Vegan whipping cream: I use Oatly whippable or Elmlea plant double cream.

If you aren't in the UK then you need to use a cream that can be whipped, not a pouring cream. It may work with coconut cream but please note that I haven't tested it.

Vegan white chocolate: This not only flavours and sweetens the cheesecake but also helps it to set. I use this one which is perfect for melting and baking with.

Icing sugar: The white chocolate provides most of the sweetness but I add a teeny bit of extra icing (powdered) sugar which also helps to stabilise the cream when you whip it.

Lime juice: A little bit of fresh lime juice enhances the tang from the passion fruit.

Vanilla extract: Extract is better than essence and you can also use vanilla bean paste.

Digestive biscuits: I use Digestive biscuits but another kind of (crunchy) biscuit such as Ginger snaps/nuts, Biscoff, Graham crackers, Hobnobs or Oreo's will also work. Bear in mind that you may need to adjust the quantity of butter depending on the type of cookie that you use, so double check recipes on Google using your desired cookie beforehand.

Vegan butter: To set the biscuit base. A block style such as Flora plant butter or Naturli vegan block is best.

It is optional, but I top the cheesecake with some of my vegan passion fruit curd to enhance the passion fruit flavour. You could just drizzle the pulp of a couple of fresh passion fruits on top instead.

Sliced vegan passion fruit cheesecake on a white plate.

How To Make Vegan Passion Fruit Cheesecake:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Start by crushing the biscuits for the base, you can do this in a food processor or put them in a freezer bag and bash with a rolling pin.

Step 1, the blended cookies in a food processor.

Step 2: Place the crushed biscuits in a bowl and mix in melted vegan butter. It should resemble damp sand.

Step 2, the crushed biscuits and butter in a bowl.

Step 3: Tip the biscuit mixture into a lined 20 cm springform cake tin and pack the crumbs down really firmly, use the base of a glass to help press them down.

Step 4: To make the filling, melt the white chocolate and passion fruit puree together until smooth.

Step 4, the melted white chocolate and passion fruit puree.

Step 5: Whisk in the cream cheese, lime juice and vanilla extract, making sure there are no lumps.

Step 5, the passion fruit mixture with the cream cheese mixed in.

Step 6: Whisk the cream and icing sugar with an electric mixer until it thickens and forms stiff peaks.

Step 7: Add the whipped cream to the cream cheese mixture and stir gently with a balloon whisk until combined, do not overbeat it.

Step 7, the mixed cheesecake filling in a bowl.

Step 8: Pour the cheesecake mixture on top of the biscuit base and spread it level. Refrigerate for at least 4 hours, preferably overnight, until firm. Before serving, top the cheesecake with the passion fruit curd.

Step 8, the assembled cheesecake in the tin.

Close up of the vegan passion fruit cheesecake.

Top Tips:

You ideally need to use a 20 cm/8 in springform cake tin to make this vegan passion fruit cheesecake so that it is easy to remove from the tin. A loose bottomed one would be second choice. Make sure that you line both the base and sides of the tin with baking parchment so that the cheesecake doesn't stick to the tin.

The cheesecake will need at least 4 hours in the fridge to set, possibly longer, so make sure that you factor this in and give yourself enough time.

If using fresh passion fruit, blitz the pulp in a food processor or blender for a few seconds before pressing it through a fine mesh sieve, this helps to separate the juice from the seeds.

If you are topping the cheesecake with the passion fruit curd, make it before you start making the cheesecake as it needs to be cold when you add it to the cheesecake. It can be made several days in advance if needed.

FAQ's:

How should I store this vegan passion fruit cheesecake?

It will keep in an airtight container in the fridge for around 4 days. It will become soft at room temperature so make sure that you keep it chilled at all times unless serving.

Can I freeze it?

Yes but I recommend freezing any leftovers rather than making the cheesecake in advance and freezing it as the texture may change upon defrosting. Freeze it in slices in an airtight container for up to 3 months. Allow to defrost in the fridge for a few hours or overnight to serve.

Can I make it gluten-free?

Yes, simply use GF cookies for the base, the cheesecake filling is already gluten-free.

More Vegan Cheesecake Recipes:

A slice of vegan passion fruit cheesecake on a white plate with whole and sliced passion fruits in the background.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.