Please enter the email you’re using for this account.
This raw vegan passion fruit cheesecake is creamy, rich, decadent, and so perfect for hosting during the holidays! It requires no complicated ingredients, only things we usually have in our pantry anyways. And the best part, no baking or oven is required. Super simple and fast to put together in only a few short steps. If you love passion fruit, this cake hits all the notes. It looks and tastes as fancy as it gets. But you can definitely switch things around and use your favorite topping instead. Whatever you pick will be amazing.
1 cup pitted dates
1 cup walnuts/almonds
2 tablespoons Heaven & Earth Coconut Oil
2 cups raw cashews
1 lemon, squeezed
pinch of salt (optional)
1/3 cup Heaven & Earth Coconut Oil
1 can full-fat coconut milk
1/2 cup Gefen Honey
3 cubes Beleaves Frozen Passion Fruit
1 cup Beleaves Frozen Passion Fruit cubes
4 tablespoons Gefen Honey/maple syrup
2 tablespoons cornstarch plus 1/3 cup water
Presoak the cashews in boiling water while making the base for the cake.
Prepare the base by placing the almonds or walnuts in a food processor. Blitz until finely chopped. Add the pitted dates and blitz again. Then slowly add the oil until all the ingredients are very well incorporated. (If needed, add a tbsp of water to make the dough more playable.)
To create the base of the cake, use a round pan and place two layers of plastic wrap, which will help pull out the cake before serving. Transfer the date mixture and use wet or oiled fingers to flatten it down to a one even layer. Then grab a cup, spray it with oil, and run it through the top layer to make sure the base of the cake looks nice and neat. Set it aside.
For the cheesecake batter, drain and wash the cashews and place in a high-speed, powerful blender along with the rest of the ingredients (including the passion fruit cubes). Blend for about two to three minutes until very, very smooth. Transfer to the pan with the cake base.
Flatten to an even layer and freeze for about six to eight hours.
For the topping, place a pan on your stove on medium heat. Add the passion fruit cube and the sweetener, and mix the water with the starch and add it as well. Mix constantly until the cubes are defrosted and all the mixture starts to thicken up. Turn off the heat and transfer to a colander on top of a bowl to help us get rid of the passion fruit seeds. (If you don’t mind the seeds, you may skip this step).
Let the strained mixture cool completely before adding it to the cake, or keep it in the fridge until ready to use.
Twenty minutes before ready to eat, remove the cake from the freezer. Use the plastic wrap to pull out the cake, then carefully remove the wrap and place the cake on a round serving dish. Pour the cooked passion fruit topping all over the cake, and sprinkle a few seeds in the middle for decoration.
Use a long, sharp knife to slice into the cake. It is always good to wet it with warm water for clean and smooth cuts.
To keep leftovers, cover with aluminum foil or in a cake dish and place in the fridge up to four days, or in the freezer up to a month.
Sponsored by Beleaves
How Would You
Rate this recipe?
Please log in to rate
Reviews