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Passion Fruit Cashew Cheesecake

Imagine savoring a raw vegan treat while practicing mindful eating, without feeling deprived. That’s the essence of this passion fruit cheesecake. I had a similar experience in Costa Rica a couple of years ago and have been yearning to recreate it ever since. From my kitchen to yours, I hope you enjoy this delightful creation!

Ingredients:

Crust:
1 cup of pitted dates
1/2 cup of macadamia nuts
1/2 cup of cashews
Pinch of salt

Passion Fruit Cheesecake:
3 cups of soaked cashews
1 cup of coconut cream
3/8 cup of maple syrup
7 tablespoons of extra virgin coconut oil
1 tablespoon of chia seeds
1/2 cup of passion fruit cubes or passion fruit puree
1 tablespoon of lime juice

Passion Fruit Glaze:
1/2 cup of passion fruit cubes
Pulp from 2 passion fruits
1/4 cup of maple syrup
1/4 cup of extra virgin coconut oil

Step-by-Step Instructions:

Step 1: Blend the dates, macadamia nuts, cashews, salt, and coconut shreds in a food processor until smooth. Remove any excess oil and press it into your pie pan to create the crust.

Step 2: In a blender, combine all the ingredients for the passion fruit cheesecake. Blend until smooth. Pour the mixture over the crust and cover it. Freeze overnight.

Step 3: Remove the pulp from the passion fruit and strain the seeds out. Set the seeds aside.

Step 4: In a saucepan, melt the passion fruit cubes, maple syrup, and coconut oil. Mix well. Add the seeds last and stir thoroughly.

Step 5: Remove the cheesecake from the freezer and let it thaw for about 20 minutes. Pour the passion fruit glaze over the cheesecake and refrigerate for 15-20 minutes to allow the glaze to set.

Enjoy your delicious passion fruit cashew cheesecake and store any leftovers in the freezer!