Raw Passionfruit Cheesecake

Some girls like to bake. Thats cool and all but I prefer to no-bake. Give me all the raw cakes!

This vegan raw passionfruit cheesecake is creamy and tropical, with a sweet biscuit-y crust. It’s lighter than standard cheesecake, though it’s definitely not lacking in flavor.

It’s not identical to cheesecake, but the creaminess and fresh flavors will have you coming back for seconds.


Making raw cakes is so fun and stimulates creativity every time. Also, just like with baking, theres a few staple ingredients you need for success and once you have them, you’re free to make it any flavor you like!

These staple ingredients for a raw cake include cashews for creaminess, dates for natural sweetness and holding things together, almonds/ walnuts/ cashews for a crunchy base and maple syrup for sweetening.


I used frozen cubes of passionfruit, though you can use fresh pulp or a 170g can of pulp as well. If your pulp has added sugar, add less maple syrup so it doesn’t get too sweet.

The process of making raw cakes is super simple. You want to follow these basic steps:

  1. Prep your ingredients. This means soaking your cashews the night before and putting your can of coconut milk in the fridge. It’s also lining your cake tin with baking paper and coconut oil.

  2. Create the crust base. You can use a food processor (better option) or a blender. You want a rough chop of dates, nuts and coconut flakes.

  3. Make the filling. Blend the cashews and coconut milk with your desired flavorings. This can be fruit, hazelnut butter, cacao powder, peanut butter, berries, etc.

  4. Let the freezer do the rest of the work. Once the base and fillings are blended and in the cake tin, all you need is to let it set in the freezer. The result is creamy deliciousness.


Raw Passionfruit Cheesecake

Gluten free, Vegan, Raw

Author: Jenny Osipova | Date August 21, 2019

  • prep time: 10 mins
  • cook time: 20 mins
  • total time: 30 mins

Servings: 10



  • 3/4 cup almonds, raw
  • 1/2 cup coconut flakes, unsweetened
  • 6 medjool dates, pitted
  • 1 tbsp coconut oil, melted


  • 1 1/2 cup raw cashews, soaked
  • 1 can coconut milk
  • 3 tbsp maple syrup
  • 3 passionfruit, fresh, frozen or 170 g pulp
  • juice of 1 lime
  • zest of 1 lime
  • 1 tsp vanilla extract
  • sprinkle sea salt

Optional Toppings:

  • lime zest
  • passionfruit
  • macadamia nuts
  • white chocolate
  • coconut flakes


  1. Soak cashews overnight or in hot water for 1-2 hours. Store coconut milk in fridge to solidify the cream for 4 hours. The coconut cream will separate, giving you a solid part to use for this recipe.

  2. In a food processor or blender, blend the base ingredients to a roughly chopped blend.

  3. Line a small round springform cake tin with coconut oil around the sides and baking paper on the base. Outline the bottom of the pan along baking paper. Cut along the outline and fit in into the base of the pan.

  4. Evenly distribute and pat down the base into the cake tin. Flatten out with the back of a spoon or with your hands so it’s a flat surface. Cover, and let set in the freezer for 1 hour.

  5. Blend the filling ingredients using only the top solid part of the coconut milk. Leave the liquid coconut milk out for this recipe (you can add it to a smoothie later!). Blend until smooth and pour it on top of the base. Cover and let set in the freezer for 6-8 hours, or overnight.

  6. Before enjoying let thaw for 20 mins. Decorate with passionfruit, lime zest and coconut flakes.


  • Serving: 1 medium size slice
  • Fat: 17 g
  • Calories: 265


Tag @theveganspell on Instagram if you made this recipe and let me know what you thought!