Skip to Content

Vegan Passion Fruit Cheesecake

This super creamy, no-bake vegan passion fruit cheesecake is the dessert of dreams. With a crunchy lotus biscoff biscuit base, the creamiest of cheesecake fillings, and a tangy passion fruit curd to top it all off, I promise you will devour this cheesecake!

It’s no secret on this blog that I’m a fan of an easy no-bake vegan cheesecake. In the past, I’ve published my favourite ever biscoff cheesecake (inspired by the success of my biscoff brownies!), and this super decadent chocolate cheesecake. Now, we’re getting fruity…

A close up view of a vegan passion fruit cheesecake on a white plate. A spoon is held over the cheesecake dripping a thick vegan passion fruit curd on top of the creamy cheesecake.

Making a vegan cheesecake

A traditional cheesecake is made from double cream and cream cheese, so it’s about as dairy-heavy as you can get! In the past, vegan cheesecake alternatives would substitute these ingredients with things such as:

  • Creamed nuts, such as cashew cream or macademia nut cream
  • Silken tofu
  • Coconut cream (that really thick top part of a tin of coconut milk)

However, it’s now 2023, and vegan alternatives are so much more easily accessible and a close match to their traditional dairy counterparts.

For this reason, this vegan passion fruit cheesecake is made from vegan cream cheese and vegan cream! Here’s all the ingredients you’ll need:

  • Vegan cream cheese: I’m based in the UK, and the best vegan cream cheese I’ve found is the Violife brand. However, other brands such as Tofutti, Philadelphia, Kite Hill, and Miyoko’s are all great alternatives.
  • Vegan cream: The ElmLea plant-based cream is fantastic for vegan cheesecakes because it whips up into a thick heavy cream just like dairy cream does. It’s available in most supermarkets, but if you can’t find it, coconut cream is a good alternative.
  • Corn flour and powdered sugar: The powdered sugar adds a little sweetness to offset the tangy taste of the cream cheese in this recipe, but both ingredients are also key for creating a firm cheesecake that fully sets in the fridge.
  • Passion fruit curd: This easy (and absolutely divine) vegan passion fruit curd can be made with the passion fruit seeds still in it, or you can make it seedless. The curd adds that all-important sweet, tangy passion fruit flavour to the cheesecake filling and on top.

How to make this vegan passion fruit cheesecake

Grease your cake tins and line the bottom with parchment paper (this makes it easier to prevent the cheesecake base from sticking to the pan and slide the cheesecake out when it’s set).

Blitz your biscuits into crumbs in a blender, then mix in your melted butter to make a dough-like consistency for your biscuit base. Press the biscuit base firmly into the cake tin, using the bottom of a glass to press the base down. The firmer it’s packed in, the better. Pop the tins in the fridge while you make the filling.

Next, add your cream cheese and icing sugar into a large mixing bowl and beat them together with an electric mixer (I like using my handheld electric mixer best).

Next, add in the plant-based cream and passion fruit curd, and continue to beat the mixture on a low speed until the cheesecake mix thickens into stiff peaks (this should take around 3-4 minutes). As a general rule, if you scoop up some of the mix with your spoon, it shouldn’t slide right off if turn it to the side. If it does, continue to beat the ingredients together until thick and creamy.

Spoon the cheesecake filling over the biscuit base and smooth the top down. Place in the fridge for an hour before topping with your passion fruit curd (if using), and then continue to chill for at least 5 hours, but ideally overnight to allow the cheesecakes to fully set!

Storing your cheesecake

This cheesecake will need to be stored in an airtight container in the fridge. It should keep for up to five days.

I wouldn’t recommend freezing this cheesecake as the texture of the cheesecake and the vegan passion fruit curd will not be the same after defrosting.

Adjustments/substitutions for your vegan passion fruit cheesecake

Here are a few ways you could adapt this recipe:

  • Add some pureed mango to the filling and passion fruit curd for a vegan mango and passion fruit cheesecake
  • Add chopped nuts to the biscuit base
  • You could omit the passion fruit curd from the top and add whipped cream and fresh berries instead

Frequently Asked Questions

What is passion fruit curd and how is it made?

Passion fruit curd is a topping made from passion fruit juice, sugar, cornstarch, and plant-based milk. The ingredients are cooked on low heat until the mixture thickens and becomes smooth.

How to store this cheesecake recipe?

This vegan passion fruit cheesecake should be stored in an airtight container in the refrigerator for up to 5 days.

Can I freeze this cheesecake?

I would not recommend freezing this cheesecake unfortunately as the texture of the cream cheese filling and the passion fruit curd changes a lot when frozen and defrosted.

What can I use in place of plant-based cream?

If you are unable to find plant-based cream for this cheesecake, you could consider using coconut milk instead.

Is this vegan passion fruit cheesecake gluten-free?

If you use gluten-free biscuits for the biscuit base, then this recipe can be made gluten-free. Just make sure the corn flour you use is labelled as gluten-free to ensure there is no chance of cross-contamination.

How long does this cheesecake take to set in the fridge?

Ideally, you will chill your passion fruit cheesecake in the fridge overnight to ensure it completely sets before serving. At the very least, I would recommend chilling the cheesecake for at least five hours.

What is vegan cheesecake made of?

This vegan passion fruit cheesecake is made from vegan cream cheese, vegan cream, and a little corn flour and powdered sugar to help it set. For the passion fruit flavour, we add passion fruit juice to the cheesecake filling and top it off with a deliciously tangy vegan passion fruit curd.

More recipes you’ll love:

Vegan Passion Fruit Cheesecake

Vegan Passion Fruit Cheesecake

Yield: 2 mini cheesecakes
Prep Time: 10 minutes
Additional Time: 8 hours
Total Time: 8 hours 10 minutes

With a crunchy lotus biscoff biscuit base, the creamiest of cheesecake fillings, and a tangy passion fruit curd, this vean passion fruit cheesecake is the dessert of dreams!

Ingredients

  • 100g biscuits (lotus biscoff biscuits or mcvities digestives work best)
  • 40g vegan butter or margarine (melted)
  • 200g vegan cream cheese
  • 100ml plant-based cream
  • 40g sifted icing sugar
  • 1 tbsp corn flour
  • 1 tsp vanilla extract
  • 8 tbsp passion fruit curd (divided in half)

Instructions

  1. Grease two mini springform cake tins (10cm) and line the bottom with parchment paper.
  2. Blend your biscuits in a blender until they become crumbs. Add melted butter and mix until it becomes a dough-like consistency. Press the biscuit base firmly into the cake tin, using the bottom of a glass to press the base down. Place the tins in the fridge while you make the filling.
  3. In a large mixing bowl, beat the cream cheese, vanilla extract, corn flour, and icing sugar together with an electric mixer until smooth.
  4. Add in the plant-based cream and passion fruit curd, and continue to beat the mixture on low speed until the cheesecake mix thickens into stiff peaks. This should take around 3-4 minutes. The mixture should hold its shape when scooped with a spoon.
  5. Spoon the cheesecake filling over the biscuit base and smooth the top down. Place in the fridge for at least 2 hours.
  6. Make your passion fruit curd, spoon it over the cheesecakes once cooled, then place it back in the fridge overnight (or a minimum of 5 hours).

Notes

Store this cheesecake in an airtight contaner in the fridge until serving. This should keep for up to 5 days.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe