Raw Passionfruit Cheesecake

by Edward Daniel

Raw Passionfruit Cheesecake came about simply because I was at the market in Ubud Bali. There is a local vendor that seems to have taken a shine to me and is always getting me to purchase her daily fresh fruit produce. Compared to prices in London, I am able to get locally home grown fruit at a fraction of the costs – not only that but getting something freshly picked means that the taste is much more subtle and yet slightly more refined. This dish is for 2 people and I use a 5 inch pie dish. Test it out.

Serves: 2 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • For base
  • 50g coconut flakes
  • 30g cocoa butter
  • 30g sesame seeds
  • For topping
  • 4 passionfruit
  • 50g almond flour


  1. Grind the coconut flakes and sesame seeds.
  2. Melt the cocoa butter in a bain marie over hot water. Keep stirring until the cocoa has melted.
  3. Combine the ground flakes and seeds with the melted butter. Transfer to the pie dish and using the back of the hand gently press into the dish, covering the base and sides. Place in the freezer for a couple of hours.
  4. Take the passionfruit pulp and mix in the almond flour. Fold the mixture into the pie dish and re-freeze for a couple of hours.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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