Similar to my vegan lemon cheesecake, made with a delicious lemon curd. This passion fruit cheesecake uses homemade passion fruit curd as a topping and to flavor the creamy filling.
It's the perfect dessert that comes together without condensed milk, heavy cream, or egg yolks.
This easy cheesecake requires no baking, making it the perfect tropical dessert for summer!

🧾 Ingredients
Here's everything you need to grab to make the no bake cheesecake:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Vegan Passion Fruit Curd: This easy 5-ingredient passion fruit curd can be made up to a few days in advance. You will use some for the filling and some for the topping in this cheesecake recipe.
- Vegan Cookies: Biscoff, digestive, or Ginger Nuts all work great. Use vegan graham crackers for a graham cracker crust that also pairs well with this fantastic recipe. Feel free to use gluten free cookies, if needed.
- Vegan Butter: Use an unsalted vegan block-style butter for the best flavor.
- Cashews: Raw, unsalted cashews will give you the best flavor. You will soak the cashews ahead of time to make them smooth and creamy when blended.
- Dairy-Free Cream Cheese: I normally use Violife as it has the perfect consistency similar to Philidelphia blocks. You can also try my recipe for homemade vegan cream cheese.
- Vegan Greek Yogurt - I use Alpro, if you can’t find a good vegan Greek yogurt, you can sub with vegan sour cream, vegan Skyr, or very thick coconut yogurt.
🔪 Instructions
Here are step-by-step images showing how to make this passion fruit cheesecake Remember, the detailed printable recipe card is at the end of this page:
Prepare: Before you make the cheesecake, prep the passion fruit curd up to 2 days ahead and refrigerate until ready to use. Separate 200g (½ cup + 1 tablespoon) for the filling, and to the remaining curd, mix 1 tablespoon of passion fruit seeds reserved from the curd recipe - this will be for the top of the cheesecake.
Step 1: Add the cookies, butter, and salt to a food processor and blitz for a few minutes until the cookies are fine crumbs and the mixture sticks together between your fingers - similar to wet sand.
Step 2: Press the crust into the base of the prepared pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.
Step 3: Add 200g (½ cup + 1 tablespoon) of the passion fruit curd to a high-speed blender with the other cheesecake mixture ingredients. Blend mixture until smooth and creamy without any lumps.
Step 4: Pour the cheesecake batter into the pan and refrigerate for at least 6 hours (or overnight) until set.
Step 5: Add the remaining passion fruit curd to a saucepan and gently heat while stirring so that it becomes a spreadable consistency. Top the cheesecake with the curd and smooth it out with an offset spatula or the back of a spoon.
Step 6: Place back in the fridge for an hour, or set it in the freezer for 30 minutes before slicing.
💭 Expert Tips
Quick-soak your cashews in boiled water for 30 minutes if pressed for time.
Make a parchment sling with a slight overhang. This makes it so much easier to lift the set cheesecake out of the pan later!
Quick-set your cheesecake. Place it in the freezer for 3-4 hours if you can't wait overnight for it to set. For best results, slice the cheesecake while frozen and let the slices defrost for an hour before serving.
Use a large sharp knife when slicing the cheesecake and wipe the blade with a kitchen towel between each slice for the cleanest cuts.
💬 FAQs
It will keep for up to 5 days in an airtight container, or wrapped in plastic wrap in the fridge. You can also place it in a freezer-safe container for up to a month. I recommend slicing it into servings first before freezing. To serve, simply defrost in the fridge overnight.
The cheesecake will get too soft at room temperature, so be sure to keep it chilled unless serving.
Depending on where you live, you may be able to find fresh passion fruit at your local grocery store. If not, check your freezer section or look for canned passion fruit puree. Just make sure you select a passion fruit without any other ingredients.
Yellow passion fruit (maracuya) can be used if you have that in your local stores, but you may need to adjust the amount of fruit and/or the amount of sugar, as the maracuya can be more sour.
You can make this recipe in a 7.5 or 8-inch springform pan. I recommend making 1 +⅓ of the recipe so you get a decent-height cheesecake. It should serve around 12 people.
You can also double the recipe and prepare in a 9-inch pan to serve about 15 people.
🍰 More Vegan Cheesecakes
📖 Recipe
No Bake Passion Fruit Cheesecake
Ingredients
- 1 batch (500 g) vegan passion fruit curd prep-ahead option *see note 1
Crust
- 140 g (1 ⅔ cups) vegan cookies I use biscoff *see notes 2 + 3
- 45 g (3 ½ tablespoons) unsalted vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 150 g (1 cup + 2 tablespoons) cashews soaked ahead of time *see note 4
- 300 g (10.6 oz) vegan cream cheese
- 80 g (⅓ cup) vegan Greek-style yogurt *see note 5
- 1 teaspoon vanilla extract
Instructions
- Prepare: Make the passion fruit curd up to 2 days ahead and refrigerate until ready to use. Separate 200g (½ cup + 1 tablespoon) for the filling, and to the remaining curd, mix 1 tablespoon of passion fruit seeds reserved from the curd recipe - this will be the topping.Pre-soak the cashews in water for 4 hours, rinse, and drain. To quick-soak your cashews, soak them in boiled water for 30 minutes. Line the base and sides of a 9" loaf pan with parchment paper.
- Make the crust: Add the cookies, butter, and salt to a food processor and blitz for a few minutes until the mixture sticks together between your fingers.
- Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.
- Make the filling: Add 200g (½ cup + 1 tablespoon) of the passion fruit curd to a high-speed blender with the other filling ingredients. Blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for at least 6 hours (or overnight) until set. *see note 6
- Add the topping: Add the remaining passion fruit curd to a saucepan and gently heat while stirring so that it becomes a spreadable consistency. Top the cheesecake with the curd and smooth it out with an offset spatula or the back of a spoon. Place back in the fridge for an hour, or set it in the freezer for 30 minutes before slicing.
- Serving and storage: Once set, use a hot wet sharp knife to cut it into servings. They will keep for up to 5 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to a month. To serve, simply defrost in the fridge overnight.
Notes
- Vegan Passion Fruit Curd: Split this into 2 parts, 200g for the filling and 300g for the topping. Add 1 tablespoon of reserved passion fruit seeds to the 300g for the topping if desired. This can be prepped a couple of days in advance and stored in the fridge in an airtight container.
- Vegan Cookies: Use vegan cookies such as biscoff, digestives, ginger nuts, or vegan graham crackers. Use GF cookies if needed.
- Wholefood Crust: Instead of the crust ingredients listed, blend 100g shredded coconut, 100g cashews, ½ tsp salt, and 7 medjool dates.
- Soaked Cashews: soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water for 30 minutes.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Setting Time: If you can't wait overnight, set the cheesecake in the freezer for 3-4 hours. Slice the cheesecake while frozen and let the slices defrost for an hour before serving.
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What an absolute treat this cheesecake was..everyone that tasted it loved it!! and no one thought it was vegan either!
Hi Elena,
That's fantastic, thanks so much for letting me know 🙂