Vegan Passion Fruit Cheesecake (no-bake)
Vegan passion fruit cheesecake - this easy, no-bake vegan cheesecake is light, soft, creamy, tangy and utterly addictive!
Servings 10 people
Ingredients
Base:
- 250 g (9 oz) Digestive biscuits
- 100 g (7 Tablespoons) vegan block butter melted
Filling:
- 200 g (7 oz) vegan white chocolate finely chopped
- 165 g (⅔ cup) seedless passion fruit pulp*
- 300 g (10 ½ oz) vegan cream cheese
- juice of ½ lime (1 Tablespoon)
- 2 teaspoons vanilla bean paste or extract
- 160 g (⅔ cup) vegan whipping cream
- 3 Tablespoons icing (powdered) sugar
- ½ batch vegan passion fruit curd chilled
Instructions
- Line the base and sides of a 20 cm/8 in round springform cake tin with baking paper.
- Place the biscuits in a food processor and blitz until very finely crushed. Alternatively, place them in a sealable freezer bag wrapped in a tea towel and bash them with a rolling pin.250 g (9 oz) Digestive biscuits
- Tip the crushed biscuits into a bowl and mix in the melted vegan butter. It should resemble damp sand.100 g (7 Tablespoons) vegan block butter
- Tip the biscuit mixture into the prepared tin and pack the crumbs down really firmly and evenly, use the base of a glass to help press them down.
- To make the filling, melt the white chocolate and passion fruit puree together until smooth. You can either do this in short bursts in the microwave, stirring often, or in a bowl set over a pan of gently simmering water (do not let the base of the bowl touch the water).200 g (7 oz) vegan white chocolate, 165 g (⅔ cup) seedless passion fruit pulp*
- Whisk in the cream cheese, lime juice and vanilla extract, making sure there are no lumps.300 g (10 ½ oz) vegan cream cheese, juice of ½ lime (1 Tablespoon), 2 teaspoons vanilla bean paste or extract
- In a separate bowl, whisk the cream and icing sugar with an electric mixer until it thickens and forms stiff peaks.160 g (⅔ cup) vegan whipping cream, 3 Tablespoons icing (powdered) sugar
- Add the whipped cream to the cream cheese mixture and stir gently with a balloon whisk until combined, do not overbeat it.
- Pour the cheesecake mixture on top of the biscuit base and spread it level. Refrigerate for at least 4 hours, preferably overnight, until firm.
- Once the cheesecake has set, unclip the springform tin and remove the sides. Gently slide it onto a serving plate, a cake lifter is useful for this; then peel the baking paper off the sides of the cheesecake.
- Give the chilled passion fruit curd a good stir until it is smooth and creamy then spread it over the top of the cheesecake and serve.½ batch vegan passion fruit curd
Notes
- *If using pulp 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. If using fresh passion fruit you will need around 12 of them; 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.
- See post above for tips, details and step-by-step photos.