Raw Mini Upside Down Passionfruit Cheesecakes

Raw Passionfruit Cheesecake

As I type this I’m sitting in bed not feeling the best, fighting off a bacteria infection that Ash so kindly passed on to me!

For the last few days I’ve been taking care of him, making lots of juices, smoothies, a chicken-less soup, risotto (his favourite) and filling him up with superfoods. Today I woke up with a crushing headache, sore throat and just general crappy-ness, and realised Ash had shared his infection with me (pretty hard not to do when you are so close to someone and share a bed). Today has been full of rest and lots of juices and enemas. Hopefully we can both kick this infection pretty quickly!

We’ve been focusing a lot on probiotics to build our stomach flora back up like sauerkraut and coconut yogurt (both recipes in Living on the Vedge), as well as anti-bacterial foods like coconut oil and turmeric.

You’ll be seeing a few infection-healing recipes up next (if I can gather the strength to photograph them!). But for now, let’s enjoy the freshness of this recipe!

Raw Vegan Passionfruit Cheesecake

I got the idea for this from Delicious magazine, I knew I could make a vegan and raw version to rival theirs! And I’m so happy with how it turned out!!

If you follow me on instagram you would have seen I came into a huge amount of cheap passionfruit that were ugly on the outside but full of amazing pulp, and I wanted to do something really special with them – and I think I achieved that :)

Raw Mini Upside Down Passionfruit Cheesecakes
 
Fresh and delicious raw vegan cheesecake infused with passionfruit.
Serves: 4
Ingredients:
Cheesecake Filling:
  • 2 cups macadamias or cashews, soaked 3 - 8 hours (or overnight)
  • 1 lemon, juiced
  • ¼ cup coconut oil
  • ¼ cup maple syrup or coconut syrup
  • ½ vanilla bean, scraped (optional)
  • 1¼ cup passionfruit pulp (about 6 big passionfruits)
Passionfruit Jam
  • 1 Tbsp maple syrup or coconut syrup
  • 1 Tbsp chia seeds
Crumbs:
  • ½ cup walnuts or pecans, soaked 3 - 8 hours
  • ¼ cup shredded coconut
  • 2 Tbsp flax meal (ground flaxseeds)
  • 1 tsp coconut sugar
  • 1 medjool date, pitted
Method:
For the Crumbs:
  1. In a mini food processor, combine the crumb ingredients except the medjool date and process until ground. Add the medjool date and process until combined. Set aside in a small bowl.
  2. Place a metal strainer over a small bowl, pour the passionfruit into the strainer and use a spoon to stir it and get all the liquid into the bowl.
For the Passionfruit Jam:
  1. Place the passionfruit seeds into the mini food processor. Add the maple syrup and chia seeds and very gently pulse to separate the seeds from pulp. Set aside.
For the Cheesecake Filling:
  1. Combine the cheesecake filling ingredients in a high speed blender, including the liquid from the passionfruit (but not the passionfruit itself). Blend until smooth.
To assemble:
  1. Divide the cheesecake filling among 4 jars. Add some passionfruit jam to each jar and sprinkle with the crumb mixture.
  2. Place in the fridge for several hours to chill and set.

 

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9 comments on “Raw Mini Upside Down Passionfruit Cheesecakes

  1. Is the shredded coconut sweetened or unsweetened. Recipe looks wonderful, thank you for sharing it with us!

  2. This looks delicious. I am not certain I could locate passion fruit. I have never had them. Is there another fruit you could recommend I use instead.
    Thanks so much and for all your yummy recipes and advice/recommendations.
    Feel better soon xoxox rm

    • Hi Robin, wow no passionfruit! Sorry to exclude you I though you could get them everywhere :(. Berries would work well, probably raspberries the best, add say 1/2 cup to the filling (or more) then use 1 cup for the jam on top :)

  3. Hi – thanks for all the lovely recipes! Can I just clarify, the seeds from the passion fruit go in the jam? and the pulsing to separate the seeds from the pulp is for what purpose? Sorry – not quite clear about the jam! the picture looks like it’s got whole passionfruit seeds in the jam – is that right? thanks for any clarification!

    • Hi, yep! Sorry that its not clear. So you separate the passionfruit seeds from the liquid with the strainer – the liquid goes into the cheesecake filling & the seeds go into the jam. The pulsing in the food processor is just the separate the seeds from one another – so make sure you gently pulse and don’t break up the individual seeds. Hope that all makes sense! :)

  4. I made your cheesecake last week for a family dinner and it was a hit. I have another dinner coming up and wanted to take a different spin on it maybe doing a chocolate or caramel style. Any recommendations on what to swap in the filling to make either one of these? And I would just do a swirl instead of the jam probably. It was so yum!! Thanks for the recipe :)

    • Hi Billie! Thats so cool! The only thing I would remove is the passionfruit pulp, and I would add some cacao powder to the filling mix for chocolate (maybe start with 1/2 cup, taste and add more to you’re liking) and for caramel I would add medjool dates to the filling – or blend them separately and swirl that it to the filling. I’m gonna have to try these ideas, I’m making myself hungry! :)

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