Watermelon Passion Fruit Vegan Cheesecake

Try this mouth-watering "cheese" cake, bursting with tropical flavor. It's super easy to make, so let's get started.


Watermelon Passion Fruit Vegan Cheesecake

Ingredients

Crust
1 cup cashews
1/2 cup almonds
1/2 cup unsweetened shredded coconut
2 tbsp flax seeds
8 medjool dates, soaked for 10 minutes
Pinch of pink Himalayan salt

Filling
1 cup medjool dates, soaked for 10 minutes
1/2 cup cashews, soaked for an hour
1 cup cubed watermelon
2 -3 passion fruit
1 lemon, juiced
1 lime, juiced
2 tbsp coconut nectar or maple syrup
1 cup coconut milk (from the can, placed in the fridge for an hour before)
1 cup coconut oil
Pinch of pink Himalayan salt

Topping
1 -2 limes, optional


Directions

Crust

  1. Put the dates in lukewarm water for 10 minutes.
  2. Place the almonds and cashews into a food processor or high speed blender and blitz until a crumbled mixture.
  3. Pit the dates, and add the coconut, flax, pitted-dates, and salt to the crumbled mixture and blitz again until everything binds together.
  4. Using a 9" springform pan or pie dish, firmly press the crumbly mixture into the pan, ensuring you go all the way up the sides.
  5. Place the crust into the fridge while you create the filling.

Filling

  1. Pit soaked dates and place them in a food processor or high speed blender. 
  2. If you placed the coconut milk in the fridge, the milk and liquid will have separated. Carefully pour the liquid out and use the thick milk for the recipe. Add to the blender.
  3. Add the rest of the filling ingredients and blend until smooth and creamy. This will take a few minutes before everything is thoroughly blended.
  4. Pour the filling into the crust base and smooth it out with a spoon.
  5. Return it to the fridge and allow it firmly set, at least 8 hours.
  6. Once set, you may add sliced limes on top.
  7. Store in the fridge.
Print Friendly and PDF
Follow