Baked Passionfruit Cheesecake (Vegan)

This gluten and dairy-free, vegan Baked Passionfruit Cheesecake is super simple to make and really delicious. Most vegan cheesecakes are raw and don’t hold up so well in the warmer weather. So this is the perfect alternative. It’s not overly sweet so feel free to increase the sweetener if you’re a sweet tooth.

Take note of the times required in this recipe. You need time to soak your cashews and also allow 6 hours (or overnight ideally) for the baked cheesecake to cool fully.

Whilst I’ve made this passionfruit, you could change the flavour to suit your taste or occasion… top with a berry or cherry compote, or stack with fresh fruit or make it indulgent by topping with chocolate ganache.

Health benefits

This vegan passion fruit cheesecake offers around 10 g of protein and 6 g of fibre, making this vegan cheesecake both satisfying and balanced. Cashews provide healthy fats and plant-based protein that help keep you full, while the coconut yoghurt adds beneficial probiotics for gut health. Passionfruit contributes vitamin C and antioxidants that support immune function and skin health. Psyllium husks are the unsung hero here, they bind the mixture beautifully and add a gentle source of soluble fibre that supports digestion and healthy cholesterol balance.

Ingredients

This wholesome cheesecake is made from nourishing staples including raw cashews, coconut yoghurt, almond meal, and desiccated coconut, all naturally sweetened with rice malt syrup, honey, or maple syrup. The base is slightly chewy and caramel-like, while the filling is smooth and tangy from lemon juice and zest. The passionfruit syrup on top adds a burst of tropical flavour that makes this dessert both refreshing and decadent.

How to make this Baked Passionfruit Cheesecake

Start by soaking the cashews until soft, then prepare the crust by combining almond meal, coconut, sweetener and coconut oil in a blender until sticky. Press into a lined tin and chill while you blend the creamy cashew filling. Once baked, the cheesecake develops a golden surface and firm texture while remaining silky inside. Top with homemade passionfruit syrup for a naturally sweet finish that complements the rich filling perfectly. It’s best chilled overnight, allowing the flavours to meld beautifully.

Serving suggestions and how to store

Serve this cheesecake chilled, topped with extra fresh passionfruit or a sprinkle of toasted coconut for crunch. It’s ideal as a summer dessert or for celebrations when you want to offer something both indulgent and nourishing. Store leftovers in the fridge for up to five days or freeze individual slices for a ready-to-go treat.

Vary this Baked Passionfruit Cheesecake to suit your needs

This recipe is naturally vegan, dairy-free, and gluten-free. For a low-fructose version, choose rice malt syrup as your sweetener. You can also experiment with other tropical toppings like mango, pineapple or even berries for a different flavour profile.

For more delicious, easy to make healthy cheesecake recipes, click HERE.

Baked Passionfruit Cheesecake (Vegan)

Prep 2 hours hours 25 minutes minutes

Cook 40 minutes minutes

Cool 6 hours hours

Total 9 hours hours 5 minutes minutes

Serves: 12

This gluten and dairy-free, vegan Baked Passionfruit Cheesecake is super simple to make and really delicious.

MetricUS Customary

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Ingredients

Base

• 120 g almond meal – (1 cup)
• 85 g desiccated coconut – (1 cup)
• 55 g coconut oil – (¼ cup)
• 115 g rice malt syrup, honey or maple syrup – (⅓ cup)
• 2 tbsp psyllium husks
• 1 tbsp vanilla

Filling

• 300 g raw cashew nuts – (2 cups)
• 500 g coconut yoghurt – (2 cups)
• 170 g rice malt syrup, honey or maple syrup – (½ cup) – maple will make it sweeter than using rice malt
• 1 lemon/s – juice and zest
• 3 tbsp psyllium husks
• 1 tbsp vanilla
• ½ tsp sea salt

Passionfruit Syrup

• ⅓ cup/s passionfruit pulp – about 4 passionfruit
• 2 tbsp rice malt syrup, honey or maple syrup
• 1 tbsp vanilla
• 1 tsp tapioca flour
• 1 tsp water

Method

• Soak the cashews for the filling in water for 4-8 hours (to speed this up, soak in boiling water for 2 hours).
• Preheat the oven to 170°C/338°F (fan-forced). Line a 22cm springform pan with baking paper.
• Make the base by pulsing all the base ingredients in a food processor until they come together to form a sticky dough. Press this into the baking tin, pushing up the sides to form a crust. Pop into the freezer while you make the filling.
• Make the filling by blending all the ingredients together to form a creamy mixture. Scrape the sides as required. If using a Thermomix, blend 1 minute, speed 8, MC on.
• Add the filling to the base and bake for 40 minutes or until golden brown on top and firm in the middle. Allow to cool in the pan on a wire rack or in the fridge overnight (ideally).
• To make the passionfruit syrup, place the passionfruit and rice malt in a small saucepan and bring to a simmer for 4-5 minutes. Mix the tapioca and water in a small bowl and add to the syrup. Stir to thicken slightly. Allow to cool.

Serve

• Pour over the passionfruit syrup, slice and serve.

Store

• Airtight in the fridge or freezer.

Variations

Fructose friendly

Choose rice malt as your sweetener.

 

 

 

 

 

 

Let me know what you thought of this delicious vegan baked cheesecake in the comments below…

Course: Dessert

Author: Georgia Harding

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