Vegan cheesecakes have to be one of the best plant-based desserts going around. The combination of nuts and coconut yogurt creates such a delicious creamy texture, much like that of a traditional cheesecake. The passionfruit juice in this recipe adds such a great ﬂavour as well as natural sweetness, the perfect balance to the zesty lime. We’ve also created a passionfruit glaze using agar agar - a plant-based gelatin alternative. So easy and so delicious!
Macadamias, 1/2 cup
Buckinis, 1/3 cup
Shredded Coconut, 1/3 cup
Medjool Dates, 6 pcs
Coconut Oil, 1 tbsp (melted)
Filtered Water, 1 tsp
Coconut Yogurt, 1 cup
Macadamias, 1 cup
Passionfruit Juice, 1/4 cup
Lime Juice, 3 tbsp
Coconut Nectar, 3 tbsp
Lime Zest, 1-2 tbsp
Vanilla Essence, 1/2 tsp
Passionfruit Juice, 2 tbsp (reserve some seeds for decoration)
Coconut Water, 330 ml
Agar Agar, 1 tsp
Combine all ingredients for the base in a high-power blender and brieﬂy blend.
Press into the base of a tartlet case and set aside while you making the ﬁlling.
Combine all ﬁlling ingredients in a high-power blender, blend until smooth and creamy.
Pour on top of the base and place in the freezer for 3-4 hours or overnight.
Transfer to fridge and prepare passionfruit glaze.
Combine coconut water, passionfruit juice and agar and agar in a saucepan, bring to a boil and stir regularly. Allow to cool.
Spoon some passionfruit seeds over top of tart, then gradually spoon cooled glaze on top of the tart, return to fridge to set. Approximately 15 minutes.
This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.