Orange and Passionfruit Cheesecake

Servings: Makes: 12 servings

Nutritional Information:

Per 100g

Calories 388 Fat 28g Saturates 13g Carbohydrates 28g Sugars 18g Protein 6.2g Salt 0.02g





Put the cashew nuts in a large bowl and cover with boiling water. Soak for at least 30 minutes.


Line the base and sides of a 20 cm × 20 cm × 7 cm deep (8 in × 8 in × 3 in) square springform cake tin with baking paper.


Put all the base ingredients in a food processor and blend until the mixture forms a dough and starts to stick together. Using a wet spoon, press the base mixture onto the bottom of the prepared cake tin. Freeze while you prepare the filling.


Drain and rinse the soaked cashew nuts very well. Strain the passionfruit pulp to remove seeds.


Blend the rinsed cashew nuts, passionfruit pulp and remaining filling ingredients (except the garnishes) in your food processor or high-speed blender until very smooth.


Pour the filling over the base and smooth the top. Put in the freezer for 2 hours.


To serve, remove from the freezer and sit at room temperature for 30 minutes. Using a warm, sharp knife, cut the cheesecake into 12 bars. Garnish with the orange slices and drizzle over fresh passionfruit pulp.


Store the remaining cheesecake in an airtight container in the freezer for up to 1 month.


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