This creamy and delicious cheesecake has a fresh and light flavor. You can make it as a cheesecake or omit the base and make it like a mousse.
Passion Fruit Cheesecake
Serves 8
Base:
1 1/2 cups of raw macadamia nuts or cashews
1 cup pitted Medjool dates
a pinch of fleur de sel
2 teaspoons of lime zest
1 level tablespoon of coconut oil
a pinch of vanilla powder
a pinch of cardamom
Grease a removable-bottom tart pan with coconut oil. Set aside.
Place all ingredients in a food processor and blend until you obtain a finely chopped, sticky mixture.
Pour the mixture into the prepared mold and press down with your fingers to level it. Store in the refrigerator until needed.
Filling:
2 cups of soaked cashews
6 passion fruits
½ cup coconut cream
½ cup maple syrup
3 tablespoons of lime or lemon juice
1 teaspoon of cardamom
1 teaspoon of vanilla powder or vanilla extract
a pinch of fleur de sel
½ cup of melted cocoa butter or coconut oil
To make the filling, place the passion fruit pulp in a blender and blend for one second, just to separate the seeds from the pulp. Pass through a sieve into a bowl.Return the pulp to the blender without the seeds. Add the cashews, coconut cream, maple syrup, vanilla, salt, and melted cocoa butter. Blend until smooth and creamy. If needed, add more coconut cream to help blend if you find it too thick.
Pour into the prepared mold. Level with the back of a spoon.
Store in the refrigerator for 1 hour or until firm. Or in the freezer.
To serve, cut 2 passion fruits in half and place the pulp on top of the pie.