Passionfruit Cheesecake

This creamy, delicious cheesecake has a fresh, light flavor. You can make it in cheesecake form or omit the base and make it like mousse. 


Serves 8


1 ½ cups raw macadamias or cashews

1 cup medjool dates, pitted

pinch of fleur de sel

2 teaspoons lime zest

1 shallow tablespoon coconut oil

pinch of vanilla powder

pinch of cardamom


Grease a removable base pie pan with coconut oil. Set aside.

Put all the ingredients in a food processor and whip until you get a mixture that is well chopped and sticks together.

Turn the mixture into the prepared pan and press down with your fingers to level it. Store in the refrigerator until needed.



2 cups cashews, soaked

6 passion fruits

½ cup coconut cream

½ cup acer syrup

3 tablespoons lime or lemon juice

1 teaspoon of cardamom 

1 teaspoon vanilla powder orvanilla essence

pinch of fleur de sel

½ cup melted cocoa butter or coconut oil


To make the filling, put the passion fruit pulp in a blender and beat for a second, just to separate the seeds from the pulp.Pass through a strainer into a bowl.

Put the pulp back in the blender without the seeds.Add the cashews, coconut cream, acer syrup, vanilla, salt and melted cocoa butter.Beat until you get a creamy mixture without lumps. If needed add more coconut cream to help beat if you think it is too thick.

Pour into the prepared pan. Flatten 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.