My Creamy Passionfruit & Rasberry cheesecake of deliciousness.

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This recipe is:

  • Vegan
  • Paleo friendly
  • Keto Friendly (low carb)
  • Gluten free
  • Sugar free
  • Dairy free
  • Delicious

Always on the hunt for low carb, dairy free alternatives to treats that are usually full of both, I’ve been experimenting with cheesecakes & have put together this magical one.

The best part about this is that it’s no bake, and can be ready in 20 minutes!

Biscuit base ingredients 

1 teaspoon vanilla paste

3/4 cup of soaked pecans in water (drain the water before using, soak for 2 hours)

Sprinkle of sea salt

1/2 cup of almond meal

2 tablespoons of coconut oil ( I prefer MCT oil because it’s tasteless)

1 teaspoon of cinnamon

2 pitted dates or an extra if you like extra sweet.


Filling ingredients 

3/4 cup pre-soaked macadamias ( soak for 1-2 hours then drain the water)

2 teaspoons of passionfruit pulp

1 handful of raspberries

1/2 jar of vegan creamy ‘sheese’ cream cheese  125g   * contains soy & coconut

1 teaspoon of vanilla paste

4-5 heaped teaspoons of xylitol. Depends on your sweet preference. Taste the blend first and add the 5th teaspoon extra if you need to.

10mls lime juice

1 tablespoon coconut oil ( I used MCT to avoid the coconut oil flavour)

* Optional ingredient is Gelatin – This is my top secret for giving it real stability & I credit the gelatin to being able to remove the cups with ease – use 1.5 teaspoons of Gel Pro Australia Halal certified Beef Gelatin. You need to bloom the gelatin before using by adding 2 tablespoons of water to a small cup and dusting the gelatin onto the water. Wait 10 minutes then use.

Garnish to set aside: 

1 tablespoon of passionfruit pulp – mix the pulp in a cup with a spoon.

6 raspberries



Step 1: Lightly grease a 17″ springform cake tin with coconut oil or MCT Oil

* or to make the mini cheesecakes pictured you can use a mini cheesecake pan.

Step 2: Blend crust ingredients in a food processor and use the blended ingredients to line the bottom part of the cheesecake tin with the first layer (this will make your crust)

Step 3: Blend the vegan cheesy filling. Add & blend all filling ingredients except for raspberries.

Step 4: Pour the passionfruit filling into 6 moulds or if you are just making a passionfruit cake  pour the entire contents into the cake tin.

Step 5: If making raspberry minis too, With the remaining filling still in the blender, add the raspberries in to the mix & blend.

Step 6: Spoon the raspberry filling into 6 moulds.

Step 7: Agitate the tray so that it spreads evenly.

Step 8: To set just place them in the freezer for 20 minutes – then remove from the tray, serve and enjoy. It may need extra time, check the top before you remove them, if the top bounces a little & is semi solid, you’re ready.


Why is Gelatin great for you?

Gelatin contains collagen peptides. Protein is important for tissue repair, growth and development of the body, maintenance of healthy bones,  tissue repair & more! Plus Gelatin protein has no carbs, no fat, no sugar & is lactose free.

If you don’t use gelatin, it will still work you may need to keep these in the freezer as it will take longer to set. When wanting to consume, take your portion out of the freezer to defrost for 1 hour.

The gelatin also gives it a fuller body & stability and allows for greater ease removing from the pan.









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