When we’ve had our fill of ice cream – which takes a lot, let us tell you – we’re on the hunt for a dessert with a bit of a crunch. Fruity, crispy, and super creamy are the three words we’d use to describe our no-bake passion fruit cheesecake. No need to touch the oven, not a lick of animal-based products – that’s what we love about our protein-packed, fruity cheesecake!
Ingredients:irst, make the crust. Use a food processor to grind the coconut chips and the oats. Add the cashews and the salt and turn on the food processor again. Finally, add the Just Nuts and the dates. Puree until smooth and well-mixed.
Lay a piece of parchment paper inside a springform pan. Spread the crust inside and, using moist hands, distribute evenly.
Ingredients:Now make the filling. Put all the ingredients into a high-powered blender. Mix until smooth. When it's ready, spread the filling mix over the crust. Put the springform pan into the freezer.
Ingredients:200 g passion fruit, 2 tsp Flavour Kick Vanilla, 2 tbsp lemon juice, 1 lemon, zested, 1 tsp agar agar, 50 ml waterWhile the cheesecake is setting in the freezer, make the passion fruit topping. Put the agar agar and the water into a small pot and whisk. Add the other ingredients. While stirring constantly, bring the mixture to a boil until it thickens, 2-3 minutes. Take the pot off of the heat. Spread the passion fruit topping on top of the cheesecake.
Put the passion fruit cheesecake into the freezer for at least 4 hours, or overnight.
Our Tip: Turn your passion fruit cheesecake into a chocolate cheesecakeIf you're the type who thinks it's not a dessert if there's no chocolate involved: replace the passion fruit topping with a mouthwatering chocolate ganache. Or top the entire passion fruit cheesecake with a layer of our Vegan Protein Cream to reap the best of both worlds: fruity and chocolatey all at once!
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