I love having a sweet thing in the fridge to grab from time to time when I need a dessert fix. I rediscovered raw vegan cheesecakes in December when I was doing a work exchange at a yoga retreat and created a passion fruit version that I really loved. Instead of worrying about cutting perfect slices and getting a firm set, I’ve removed those formalities for this recipe and turned it into a super casual and delicious cheesecake bowl. Incidentally, storing the two components separately means your crust won’t get soggy. It’s very easy and delicious and definitely worth a try.
Passion Fruit Cheesecake Bowls Recipe (vegan)
Servings: 6
Cheesecake Base
1 heaping cup (200 gr) whole raw cashews
1.5 cups (285 grams) passion fruit pulp, from about 6-8 passion fruits
2 tsp. (15g) honey or vegan liquid sweetener of choice
1 Tbsp. (15g) coconut oil (melted)
1 lime
Salt
Cookie topping
¼ cup rolled oats
½ cup shredded coconut
3-6 dates (depending on how sticky they are)
Salt
Equipment:
Blender
Food processor
Metal sieve
To juice the passion fruit, remove the pulp from 6-8 passion fruits. Then, in a blender pulse your passion fruit pulp about 10-20 times to break it up a little bit. Try not to break up the seeds. Pass the pulp through a metal sieve to strain out the seeds and fiber, so you’re left with just the juice. Use a spoon to move the passion fruit pulp and round and help it through the sieve.
Back in your blender, blend the ingredients for the cheesecake base: 1 heaping cup of raw cashews, passion fruit juice, 1 Tbsp. coconut oil, 2 tsp. honey, the juice of an entire lime and a pinch of salt. Blend this until it’s as smooth as you can get it. If it’s too thick to get a good vortex going, add a tiny bit or water or more lime juice, 1-2 teaspoons at a time. It should be just thick enough move while the blender is on, but not so thin that you could pour it out of the blender. When it’s smooth, give it a taste and adjust the honey or lime juice based on your preference. This is meant to be a tart and tangy dessert, a bit like a key lime pie. Store in a covered container in the fridge.
To make the cookie topping, place the coconut and the rolled oats in a food processor and process until it’s a sandy texture. While the food processor is running and use the feed tube to add one date at a time, removing the seeds before dropping them in. Continue to add dates until the mixture starts to stick together. Store in a covered container in the fridge.
Store both containers in the fridge and assemble the bowls as and when you need a treat! Scoop a few spoons of the cheesecake base into a bowl and sprinkle on the cookie topping.
