Cheesecake has always been my favorite dessert and a culinary obsession I enjoy perfecting in vegan form. This vegan passion fruit cheesecake, paired with a toasted coconut graham cracker crust, delivers a bright, tangy filling balanced by just the right sweetness. The crust brings a pleasant coconut note with a hint of salt that complements the tropical filling beautifully. It’s versatile too — this crust works well with other cheesecake flavors or even a coconut cream pie.
What You Need For This Vegan Cheesecake:
- Firm Tofu: Use firm (not extra-firm) for the best texture.
- Vegan Cream Cheese: Any brand will work; Trader Joe’s is what I used.
- Cane Sugar and Agave Syrup: These sweeten the filling and give it depth.
- Cornstarch and Flour: Both help thicken and stabilize the filling since there are no eggs.
- Vanilla and Passion Fruit Juice: Vanilla adds warmth while passion fruit provides the bright, tropical flavor.
- Turmeric (optional): A small pinch for color only.
- Vegan Graham Crackers: For the base of the crust.
- Toasted Coconut Flakes: Toasted and crushed, they add flavor and texture to the crust.
- Vegan Butter: Melted to bind the crust.
I enjoy creating seasonal cheesecakes, and this spring I wanted something tropical. The result is a passion fruit cheesecake that pleases both vegans and non-vegans — creamy, smooth, and convincingly cheesecake-like. The filling is made quickly in a blender, poured over a simple toasted coconut graham cracker crust, and baked until set. After chilling, you can decorate it any way you like.
Why Should You Make This Passion Fruit Dessert?
- It’s bright, tangy, and absolutely delicious.
- The toasted coconut graham cracker crust is flavorful and versatile.
- The filling is silky, creamy, and satisfying.
- It makes an impressive, beautiful dessert for guests.
- Even skeptics of vegan food will likely be surprised.
Vegan Passion Fruit Cheesecake
Ingredients
Toasted Coconut Graham Cracker Crust
- 1 1/2 Cups Vegan graham cracker crumbs
- 3/4 Cup Toasted coconut crumbs
- 1/3 Cup Vegan butter, melted
Passion Fruit Cheesecake
- 1 Block(15oz.) Firm tofu, not extra firm
- 16 Ounces Vegan cream cheese
- 1 Cup Organic cane sugar
- 1/2 Cup Agave syrup
- 1 Tablespoon Vanilla
- 1 Tablespoon Cornstarch
- 1/3 Cup All purpose flour
- 1/2 teaspoon Turmeric, optional
- 1 Cup Passion fruit juice + more as needed
Instructions
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Preheat the oven to 350°F.
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Make the graham cracker crumbs: pulse 8–10 large graham crackers in a food processor until fine. Measure 1 1/2 cups and transfer to a large bowl.
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Process toasted coconut flakes until crumb-like, measure 3/4 cup, and add to the bowl with the graham crumbs.
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Pour in the melted vegan butter and mix until the crumbs are evenly moistened.
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Press the crumb mixture firmly and evenly into the bottom of a 10-inch springform pan to form the crust.
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Bake the crust 3–4 minutes to set it slightly.
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Remove the crust and increase the oven temperature to 375°F.
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Prepare the tofu by draining and squeezing out as much liquid as possible. Some crumbling is fine since it will be blended.
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In a blender combine the tofu, vegan cream cheese, cane sugar, agave, vanilla, cornstarch, flour, turmeric (if using), and 1 cup passion fruit juice.
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Blend on high until the mixture is completely smooth. If the blender struggles, stream in more passion fruit juice until it blends easily and reaches a velvety consistency.
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Pour the filling over the cooled crust in the springform pan, smoothing the top as needed.
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Place the pan on a sheet pan or wrap foil around the bottom to catch any possible drips from the crust.
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Bake 40–45 minutes. The center will still jiggle slightly; it firms up as it cools.
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Cool on a rack about an hour, then refrigerate until fully chilled — at least 4–6 hours.
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Decorate as desired before serving. Suggestions include vegan whipped topping, extra toasted coconut, or sliced mandarinquats.
Video
Nutrition
