This recipe is a real treat for the tastebuds and perfect for the current weather situation, as it’s just bursting with vibrant, fruit summer flavours! I love making no-bake cheesecakes because they pretty much only require the use of a food processor and no actual cooking time. One of the beauties of no bake desserts is that you can taste as you go along and adjust the flavours to achieve that spot on taste that you’re looking for!
This cake has the perfect balance of creaminess, sweet and sour flavours for just the right amount of fresh and indulgent flavours. I love vibrant tasting fruits that have a real kick of flavour.. an the passionfruit and berry pairing do just that! Passionfruit are so delicious, especially in summer recipes and just just add an instant kick of bright flavour!
I’ve teamed up with Vita Coco to create this recipe and a series of others that will be coming up in the near future. In this recipe, I’ve used their coconut oil to help bind together the ingredients in the cake base and then set the filling. Coconut oil is one of the key ingredients when making raw cheesecakes, as it helps to keep the creamy filling nice and firm like the classic cheesecake texture. Coconut oil also has an incredible hint of sweet and tropical flavour, that makes for the ideal accompaniment to the fruits. This recipe is also completely dairy free.. I know, a cheesecake without the cheese part, how strange?! Well, now you won’t need to pass on the cheesecake if you’re unable to eat dairy. Cheesecake for everyone!
No Bake Passionfruit & Berry Cheesecake
Ingredients
Base:
- 1/2 cup almonds
- 1/2 cup oats
- 1/2 cup pitted dates
- Tbsp Vita Coco Coconut oil
Cheesecake layer:
- 21/2 cups cashew nuts
- 3 tbsp Vita Coco coconut oil
- 3 tbsp agave/maple syrup
- 3/4 cup coconut milk
- Dash of vanilla extract
- Juice and zest from two lemons
- 2 passionfruit
Berry Topping:
- 1 cup frozen raspberries Tbsp maple/agave syrup
Instructions
- To make the cheesecake base, combine the oats and almonds in a food processor and blitz until finely ground.
- Add in the dates and coconut oil and blend to combine.
- Pour this into the base of a loose bottom cake thin and press firmly into the base to create a smooth surface. Pop this into the freezer to chill.
- For the filling, combine all of the ingredients apart from the passionfruit and blend to create a smooth and creamy consistency. Scoop out the inside of the passionfruit and blend again for a few seconds.
- Pour this over the base and allow to chill in the freezer and set for at least 3 hours.
- Meanwhile, melt the berries and stir through the sweetener to taste. Set this aside and allow to cool completely.
- Once the cheesecake is ready, allow to thaw slightly before serving and top with the berry coulis.
