Vegan Passionfruit Cheesecake

This appealing little treat came courtesy of our supplier Suma (image taken from their website). As a vegetarian and vegan specialist wholesaler for over 40 years (!) they have always endeavoured to make delicious plant based food accessible and sustainable.

Ingredients (Serves 8-10)
Prep 30mins
Bake 35 mins + overnight rest

For the crust:

  1. 105g plain flour
  2. 45g Suma organic desiccated coconut (NU041)
  3. 22g Suma organic icing sugar (LJ255)
  4. 82g Suma culinary coconut oil – solid (GT358)

For the cheesecake mixture:

  1. 215g Suma organic whole cashews (pre-soak for several hours or overnight if possible
  2. 215g firm silken tofu
  3. 88ml Suma coconut blossom syrup 
  4. 70ml coconut milk (from a can) or other non-dairy milk
  5. 65g coconut yoghurt or other non-dairy yoghurt
  6. 2tbsp fresh lemon juice
  7. 2tsp vanilla extract
  8. Pinch of salt

For decoration:

  1. Pulp from 2 large or 3 small passion fruits
  2. Toasted coconut chips
  3. Non-dairy cream


  1. Pre heat the oven to 180C (350F) and grease a loose bottomed tart tin (approx. 22cm x 4cm).
  2. Combine all the base ingredients in a food processor and pulse until it forms a pastry dough. Roll out and line your tin, or form the mixture into a pie crust using your hands.
  3. Bake for 7-10 mins, or until light golden in colour.
  4. Place all the cheesecake ingredients into a blender and blend until smooth. Pour into the pre-baked crust and bake for a further 20-25 mins, do not allow the pastry to burn.
  5. Turn off the heat, open oven door and allow to cool slowly in the oven for about an hour. Then cool on a cooling rack until room temperature, before chilling overnight.
  6. Decorate with the pulp from the passionfruit, and other decorations of your choice.
  7. Enjoy immediately, or keep in an airtight container in the fridge for 3-4 days.