This Vegan Coconut Cheesecake with passion fruit topping combines the rich creaminess of coconut with the tangy sweetness of fresh passion fruit. It’s a tropical-inspired dessert that’s both indulgent and refreshing.
FILLING:
- 2 cups raw cashews (soaked in water overnight, see notes)
- 1 can of coconut cream (13.5 oz) ( see notes)
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- Pinch of salt
CRUST:
- 1/4 cup shredded coconut
- 10 dates (remove the pits)
- 1 cup of mixed nuts (Almonds Walnuts, Pistachios) (see notes)
- 2 TBSP hemp seeds
PASSION FRUIT PUREE:
- 2 cups passion fruit puree
- 1 TBSP lemon juice
- 1/4 coconut sugar (or brown sugar)
- 2 TBSP tapioca + 4 TBSP water (tapioca slurry)
- 1 TBSP of coconut can liquid (see notes)
DIRECTIONS:
Prepare the Crust:
- Add the shredded coconut, dates, mixed nuts, and hemp seeds to a food processor.
- Process until the mixture becomes sticky and holds together when pressed.
- Press the crust evenly into your pan lined with parchment paper. Set aside in the fridge.
Blend the Filling:
- Drain the soaked cashews and add them to a high-speed blender.
- Add the coconut cream (reserve 1 tablespoon of the liquid for the topping), melted coconut oil, maple syrup, vanilla extract, lemon juice, and a pinch of salt.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the filling over the prepared crust and smooth the top with a spatula. Place in the freezer to set for at least 4 hours or until firm.
Make the Passion Fruit Puree:
- In a small saucepan, combine the passion fruit puree, lemon juice, coconut sugar, and the reserved 1 tablespoon of coconut cream liquid.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Make the tapioca slurry by mixing 2 tablespoons of tapioca starch with 4 tablespoons of water until smooth.
- Slowly whisk the slurry into the passion fruit mixture and continue to cook, stirring, until the mixture thickens and becomes glossy (about 2-3 minutes).
- Remove from heat
Assemble the Cheesecake:
- Once the cheesecake filling is set, remove it from the freezer and pour the cooled passion fruit puree over the top, spreading it evenly.
- Return the cheesecake to the fridge and let it chill for at least 1 hour to set the topping.
Serve and Enjoy:
- Carefully remove the cheesecake from the pan, cut and transfer it to a serving plate.
- Slice with a sharp knife, wiping it clean between cuts for neat slices. You can also heat the knife with warm water for cleaner cuts.
- Let it thaw slightly before serving, and enjoy!
NOTES:
- Soaking Cashews: Soaking the cashews overnight softens them, making them easier to blend into a silky-smooth filling. If you’re short on time, soak them in hot water for 1-2 hours as a quick alternative.
- Coconut Cream: When opening the can of coconut cream, scoop out 1 tablespoon of the liquid and set it aside for the passion fruit puree. This helps balance the flavors in the topping and ties it to the creamy coconut base.
- Tapioca Slurry: To make the tapioca slurry, mix 2 tablespoons of tapioca starch with 4 tablespoons of water until smooth. This slurry is used to thicken the passion fruit puree, creating a glossy, slightly gel-like texture that holds its shape on top of the cheesecake. It’s an essential step for achieving a professional finish and ensuring the topping doesn’t slide off when slicing.
- Nuts for the Crust: Feel free to customize the crust by using your favorite nuts or whatever you have on hand. A mix of almonds, walnuts, and pistachios adds a great balance of flavor and texture, but pecans or hazelnuts work well too. Toasting the nuts briefly before processing can enhance their flavor.
- Passion Fruit Puree: Strain the passion fruit puree if you prefer a smooth texture without the seeds. However, keeping some seeds can add a nice crunch and visual appeal. ( I zested some lime and sprinkled it on top for color, as well as edible flowers for a creative visual appeal)
