Passion Fruit Cashew Cheesecake
This recipe first appeared on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A raw vegan cheesecake with a date-macadamia crust, creamy cashew and coconut filling, and a passion fruit glaze finished with fresh pulp and seeds. The cheesecake is frozen overnight and briefly thawed before serving.
- Time
- 12 hours 40 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Contains
- Peanuts and tree nuts
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Crust
- 200 g
- 65 g
- 70 g
Passion Fruit Cheesecake
- 450 g
- 95 g
- 12 g
- 120 g
- 240 g
- 125 g
- 15 g
Passion Fruit Glaze
- 125 g
- 70 g
- 80 g
- 55 g
Weights are estimates. Together, the ingredients weigh about 1.72 kg before cooking, which is about 170 g per serving.
Steps
Blend the pitted dates, macadamia nuts, cashews, salt, and coconut shreds in a food processor until the mixture is smooth and cohesive.
Press the crust mixture evenly into a pie pan, compacting it firmly to form the base.
Combine the soaked cashews, coconut oil, chia seeds, maple syrup, coconut cream, passion fruit cubes, and lime juice in a blender.
Blend the filling mixture until completely smooth and creamy.
Pour the passion fruit cheesecake mixture over the crust and cover the pan.
Freeze the covered cheesecake overnight.
Remove the pulp from the passion fruits and strain out the seeds. Set the seeds aside.
Add the melted passion fruit cubes, maple syrup, and coconut oil to a saucepan and melt them together.
Mix the glaze well.
Add the reserved passion fruit seeds last and stir thoroughly.
Remove the cheesecake from the freezer and let it thaw for about 20 minutes.
Pour the passion fruit glaze over the cheesecake.
Refrigerate the glazed cheesecake for 15–20 minutes, allowing the glaze to set.
Notes
The source does not specify the amount of salt or coconut shreds for the crust. Freeze overnight, then thaw for about 20 minutes before glazing. Refrigerate the glazed cheesecake for 15–20 minutes to set the glaze.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 747
- Protein
- 13 g
- Carbs
- 58 g
- Fat
- 57 g
- Fiber
- 10 g
Where the calories come from
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