Vegan Passion Fruit Cheesecake

• servings: 10 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 1/2 Cups Vegan graham cracker crumbs

3/4 Cup Toasted coconut crumbs

1/3 Cup Vegan butter, melted

1 Block(15oz.) Firm tofu, not extra firm

16 Ounces Vegan cream cheese, I used Trader Joe's

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

Directions

Preheat the oven to 350 degrees(F).

Now, make the graham cracker crumbs and toasted coconut crumbs. Add about 8 to 10 large graham crackers to a food processor and pulse until they are very fine crumbs. You want to then measure out 1 1/2 cups of the crumbs and add them to a large mixing bowl.

Then do the same thing with the toasted coconut, adding about 1 to 1 1/2 cups of them to the food processor, and measuring out 3/4 cup of the toasted coconut crumbs. Add them to the same bowl.

Pour the melted vegan into the bowl and stir to combine everything.

Pour the crumbs into a 10 inch springform pan and press them down firmly and evenly to create the crust.

Bake for 3 to 4 minutes to begin firming it up.

Remove the crust from the oven and then increase the oven temperature to 375 degrees(F).

Let the crust cool while you make the filling. Drain the tofu and squeeze as much liquid out of the tofu as you can, just with your hands. I just squeeze it over the sink and if it starts to crumble, that's fine, you are blending it.

Add the tofu, vegan cream cheese, cane sugar, agave, vanilla, cornstarch, flour, and turmeric, if using(it's just for color), and the passion fruit juice.

Begin to blend on high, and if the blender is having a hard time blending, start to stream more passionfruit juice in through the top while the blender runs. Just enough to make sure it is blending easily and the mixture gets completely smooth.

Once the mixture is totally smooth and velvety, pour the filling into the springform pan over the crust.

Now, I recommend wrapping foil around the bottom or putting the springform pan onto a sheet pan. The crust sometimes drips butter, so this will help that not happen.

Bake for 40 to 45 minutes. The center will still be jiggly, but it will firm up as it cools.

Allow to cool for about an hour and then put in the fridge to cool completely. At least 4 to 6 hours.

Decorate the top however you want and then cut into slices and serve. I topped mine with vegan whipped topping, more toasted coconut and mandarinquats.

Nutrition

• Calories: 362 kcal
• Total Fat: 19 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.03 g
• Sodium: 308 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 4 g
• Total Sugars: 32 g
• Protein: 4 g