Cheesecake is my muse. The one dessert I will never tire of. The one thing I have made it my mission to perfect in vegan form. This vegan passion fruit cheesecake with a toasted coconut graham cracker crust is real perfection. The passion fruit cheesecake is slightly tangy and with just the right amount of sweetness. The crust is coconutty, sweet and salty and is the absolute right choice to go with this cheesecake. Honestly, this crust is so good and would go well with a lot of cheesecake flavors or a coconut cream pie! I highly recommend you use this crust for my Mango Lime Cheesecake as well!
What You Need For This Vegan Cheesecake:
- Firm Tofu: You want firm, not extra firm.
- Vegan Cream Cheese: I used Trader Joe’s brand for this, but it will work with your favorite kind.
- Cane Sugar and Agave Syrup: For sweetening the cheesecake.
- Cornstarch and Flour: These are to thicken and firm up the cheesecake since vegan cream cheese doesn’t act quite like dairy based and we aren’t using eggs!
- Vanilla and Passion Fruit Juice: To flavor the cheesecake.
- Turmeric: This is optional, for a little added color.
- Vegan Graham Crackers: I used Trader Joe’s brand.
- Coconut Flakes: These are toasted and then crushed and added to the crust.
- Vegan Butter: I used Country Crock Plant Butter.
I love to make seasonal cheesecakes every year, and this spring, I decided to go with something tropical. This vegan passion fruit cheesecake will impress even the biggest vegan naysayer. I seriously think if you didn’t tell anyone this cheesecake was vegan, they would never be able to tell. So impress a crowd, all while knowing this recipe is fool-proof. You just make the filling in a blender, pour it into a very simple to make crust and bake. Let cool and then decorate however you want!
Why Should You Make This Passion Fruit Dessert?
- It is truly incredible.
- The toasted coconut graham cracker crust is my favorite crust!
- The filling is smooth and creamy and so yummy.
- It’s beautiful and super impressive.
- You’ll fool anyone who “doesn’t like vegan food.”
Vegan Passion Fruit Cheesecake
Toasted Coconut Graham Cracker Crust
- 1 1/2 Cups Vegan graham cracker crumbs
- 3/4 Cup Toasted coconut crumbs
- 1/3 Cup Vegan butter, melted
Passion Fruit Cheesecake
- 1 Block(15oz.) Firm tofu, not extra firm
- 16 Ounces Vegan cream cheese, I used Trader Joe's
- 1 Cup Organic cane sugar
- 1/2 Cup Agave syrup
- 1 Tablespoon Vanilla
- 1 Tablespoon Cornstarch
- 1/3 Cup All purpose flour
- 1/2 teaspoon Turmeric, optional
- 1 Cup Passion fruit juice + more as needed
- Preheat the oven to 350 degrees(F).
- Now, make the graham cracker crumbs and toasted coconut crumbs. Add about 8 to 10 large graham crackers to a food processor and pulse until they are very fine crumbs. You want to then measure out 1 1/2 cups of the crumbs and add them to a large mixing bowl.
- Then do the same thing with the toasted coconut, adding about 1 to 1 1/2 cups of them to the food processor, and measuring out 3/4 cup of the toasted coconut crumbs. Add them to the same bowl.
- Pour the melted vegan into the bowl and stir to combine everything.
- Pour the crumbs into a 10 inch springform pan and press them down firmly and evenly to create the crust.
- Bake for 3 to 4 minutes to begin firming it up.
- Remove the crust from the oven and then increase the oven temperature to 375 degrees(F).
- Let the crust cool while you make the filling. Drain the tofu and squeeze as much liquid out of the tofu as you can, just with your hands. I just squeeze it over the sink and if it starts to crumble, that's fine, you are blending it.
- Add the tofu, vegan cream cheese, cane sugar, agave, vanilla, cornstarch, flour, and turmeric, if using(it's just for color), and the passion fruit juice.
- Begin to blend on high, and if the blender is having a hard time blending, start to stream more passionfruit juice in through the top while the blender runs. Just enough to make sure it is blending easily and the mixture gets completely smooth.
- Once the mixture is totally smooth and velvety, pour the filling into the springform pan over the crust.
- Now, I recommend wrapping foil around the bottom or putting the springform pan onto a sheet pan. The crust sometimes drips butter, so this will help that not happen.
- Bake for 40 to 45 minutes. The center will still be jiggly, but it will firm up as it cools.
- Allow to cool for about an hour and then put in the fridge to cool completely. At least 4 to 6 hours.
- Decorate the top however you want and then cut into slices and serve. I topped mine with vegan whipped topping, more toasted coconut and mandarinquats.
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