Tropical fruity-scented sour passionfruit on a creamy cocoa almond bed atop sultana coconut pecan biscuit; Passionfruit Cheese.
Wrap your mouth soft and lush that will flare-up your ecstasy levels up a notch. And, dive.
This recipe will overturn your belief that vegan food can’t be super yummy.
- When you’re on date number #4 with your new beau/belle and you know that next base is where you want to head
- When you’ve got your hardcore non-vegan friends over for dinner and you need a dessert that touchdowns
- When its baking outside and you’ve got the girls over for cocktails and need a tropical something that will give your drinking games the edge.
Passionfruit Cheesecake was inspired by the array of tropical freshly harvested passionfruit and other exotic fruits at the local farmers market in Ubud, Bali.
Passionfruit is a tropical fruit grown in tropical and temperate climates. It has a sweet tart flavour to it and light citrus scent to it. The shell can be yellow or purplish black and has small crunchy edible seeds with a juicy centre.
Blanched almonds and pistachio nuts, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.
Passionfruit Cheesecake is vegan, paleo, gluten-free and raw.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 8 passionfruit
- 40g raw unrefined cane sugar
- ½ tsp xanthan gum
- Pinch of salt
- 5g Irish Moss
- 250ml filtered water
- 100g hemp hearts
- 100g almonds, blanched
- 75g xylitol
- 60g cacao butter
- 1tsp vanilla extract
- ½ lime juice
- Pinch of salt
- For base
- 35g dates, destoned
- 85g sultanas
- 75g coconut desiccated
- 75g pecans
- In a high-speed food processor mix together the dates, sultanas, coconut, and pecan until it forms a gelled consistency.
- Place the tart shells on top of acetate paper on a baking tray. Cut the acetate paper so that it can go round the edge of the tart shells. If you don’t have tart shells, use a cake tin with a loose bottom – which line with parchment paper and parchment paper round the sides.
- Use your hands and pat to form a biscuit. Repeat with each tart shell. Refrigerate overnight.
- Make the filling by soaking the Irish Moss in 150ml water and set aside overnight. Soak the almonds in the remaining 100ml water and set aside overnight too.
- In a high-speed blender and blend the hemp, almonds and xylitol until fine. Add in the Irish Moss. Continue to blend.
- Melt the cacao butter over a bain-marie (i.e. in a glass bowl over a saucepan full of water) until the butter melts. Pour into the blender with the hemp filling.
- Add in the vanilla extract, juice and salt. Combine.
- Transfer the filling into a large mixing bowl and then spoon the filling on top of the biscuit. Place the cheesecake the freezer for at least a couple of hours.
- Make the topping by using a dough hook on a food mixer whizzing together the passionfruit, sugar and xanthan gum. Spoon over the cheesecake. Return to the freezer for at least a couple of hours or until ready to serve.
- When serving remove the acetate paper (you can reuse the acetate paper again) and serve on some dinky plates.