How long does No Bake Passion Fruit Cheesecake need to set?

A No Bake Passion Fruit Cheesecake typically needs at least 6 hours in the refrigerator to set properly, but overnight chilling is recommended for the best texture. If you're short on time, you can place it in the freezer for a few hours, then let it sit in the fridge before serving.

Can I freeze No Bake Passion Fruit Cheesecake?

Yes, this No Bake Passion Fruit Cheesecake freezes very well. Slice it into portions before freezing for convenience. Store it in an airtight container for up to one month, and thaw it in the refrigerator overnight before serving.

What can I use instead of passion fruit curd?

If you don’t have passion fruit curd, you can substitute it with passion fruit puree mixed with a bit of sugar or a thick fruit compote. This will still give your No Bake Passion Fruit Cheesecake a similar tropical flavor profile.

How do I keep my No Bake Passion Fruit Cheesecake firm?

To ensure your No Bake Passion Fruit Cheesecake stays firm, make sure to measure ingredients accurately and allow enough chilling time. Using full-fat cream cheese and properly soaked cashews also helps create a stable and creamy consistency.

No Bake Passion Fruit Cheesecake – Easy Recipe

Name: No Bake Passion Fruit Cheesecake
Prep time: 40 min
Total time: 6 h 40 min
Cuisine: International
Ingredients: 140 g vegan cookies (about 1 2/3 cups crushed); 45 g vegan butter (3 1/2 tablespoons, melted); 1/2 teaspoon sea salt; 500 g passion fruit curd (divided); 150 g raw cashews (1 cup, soaked); 300 g dairy-free cream cheese (10.6 oz); 80 g vegan Greek-style yogurt (1/3 cup); 1 teaspoon vanilla extract; 1 tablespoon passion fruit seeds (optional, for topping)

Description

This No Bake Passion Fruit Cheesecake is a creamy, tropical dessert with a smooth dairy-free filling, buttery cookie crust, and tangy passion fruit topping. It’s easy to prepare, requires no oven, and delivers a refreshing balance of sweet and citrus flavors.

Ingredients

Scale

140 g vegan cookies (about 1 2/3 cups crushed)
45 g vegan butter (3 1/2 tablespoons, melted)
1/2 teaspoon sea salt
500 g passion fruit curd (divided)
150 g raw cashews (1 cup, soaked)
300 g dairy-free cream cheese (10.6 oz)
80 g vegan Greek-style yogurt (1/3 cup)
1 teaspoon vanilla extract
1 tablespoon passion fruit seeds (optional, for topping)

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Instructions

Prepare the passion fruit curd in advance and refrigerate. Divide into two portions: about 200 g for the filling and the remaining for the topping.
Blend the vegan cookies, melted butter, and sea salt in a food processor until the mixture resembles wet sand.
Press the crust mixture firmly into a lined loaf or springform pan, ensuring an even and compact base. Refrigerate while preparing the filling.
Soak the cashews in water for at least 4 hours or quick-soak in hot water for 30 minutes, then drain.
Add soaked cashews, dairy-free cream cheese, vegan yogurt, vanilla extract, and 200 g passion fruit curd into a blender. Blend until completely smooth and creamy.
Pour the filling over the chilled crust and spread evenly. Refrigerate for at least 6 hours or overnight until fully set.
Gently heat the remaining passion fruit curd until spreadable, then pour over the set cheesecake and smooth evenly.
Chill for another hour or freeze for 30 minutes before slicing and serving.

Notes

Soaking cashews is essential for a smooth, creamy texture.
Use gluten-free cookies if needed for a gluten-free crust.
For best results, chill the cheesecake overnight.
Store in an airtight container in the fridge for up to 5 days.
Freeze slices individually for up to 1 month and thaw in the fridge before serving.

Prep Time: 40 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: International

Nutrition

Serving Size: 1 slice
Calories: 522 kcal
Sugar: 32 g
Sodium: 465 mg
Fat: 32 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 1 g
Carbohydrates: 52 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 0 mg