No Bake Passion Fruit Cheesecake Recipe
This no-bake passion fruit cheesecake is a luscious vegan dessert that features a crunchy cookie crust, a creamy, tangy passion fruit-flavored filling made from cashews, vegan cream cheese, and yogurt, topped with a spreadable passion fruit curd. Perfect for a refreshing treat, it requires no oven and sets in the fridge, making it an ideal make-ahead dessert.
- Prep Time: 20 minutes plus 4-6 hours soaking cashews and 2 days if making curd ahead
- Cook Time: 10 minutes (warming topping curd)
- Total Time: 6 hours 40 minutes (includes chilling and soaking times)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Passion Fruit Curd
- 1 batch vegan passion fruit curd (prep-ahead, see note 1)
Crust
- 140 g vegan cookies (preferably Biscoff)
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 150 g cashews (soaked ahead of time)
- 300 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 1 teaspoon vanilla extract
- 200 g (½ cup + 1 tablespoon) vegan passion fruit curd (reserved from the batch)
Topping
- Remaining passion fruit curd mixed with 1 tablespoon passion fruit seeds from curd recipe
Instructions
- Prepare: Make the passion fruit curd up to 2 days before and refrigerate until needed. Set aside 200g (½ cup + 1 tablespoon) for the filling, and mix 1 tablespoon passion fruit seeds into the remaining curd for the topping. Soak cashews in water for at least 4 hours (or quick-soak in boiled water for 30 minutes). Line a 9″ loaf pan with parchment paper.
- Make the crust: Place the vegan cookies, vegan butter, and sea salt into a food processor and pulse until the mixture sticks together when pressed between your fingers.
- Press the crust: Firmly press the crust mixture into the base of the prepared pan, smoothing it down evenly. Refrigerate while preparing the filling.
- Make the filling: Combine the reserved passion fruit curd (200 g), soaked cashews, vegan cream cheese, vegan Greek-style yogurt, and vanilla extract in a high-speed blender. Blend until completely smooth and creamy. Pour this filling into the pan over the crust and refrigerate for at least 6 hours or overnight until fully set.
- Prepare the topping: Gently warm the remaining passion fruit curd mixed with passion fruit seeds in a saucepan, stirring until it reaches a spreadable consistency. Spread the topping evenly over the cheesecake. Place the cheesecake back in the fridge for 1 hour or freeze for 30 minutes to firm up the topping.
- Serve and store: Use a hot, wet, sharp knife to slice the cheesecake. Store covered in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before serving.
Notes
- You can prepare the passion fruit curd up to 2 days ahead for convenience.
- Biscoff cookies add a wonderful caramel spice flavor, but any vegan cookies will work.
- If you prefer a sweeter or less salty crust, adjust vegan butter and salt accordingly.
- Cashews must be soaked to soften them for the creamy filling; quick-soak method saves time if needed.
- Using vegan Greek-style yogurt adds creaminess and a slight tang balancing the passion fruit.
- Chilling the cheesecake overnight ensures the best texture and flavor development.
Keywords: no bake cheesecake, vegan cheesecake, passion fruit dessert, vegan dessert, no-bake vegan cheesecake, fruity cheesecake