If you’re looking for a tropical raw cake that is sure to please any exotic fruit lover or cheesecake aficionado, these Raw Vegan Blueberry and Passionfruit Cheesecake Cups will not disappoint. These bite-sized raw cakes are sure to be recreated in my kitchen again and again this summer and I know you’ll love them too! And the best part (besides the party in your mouth) is that they are raw, vegan, alkaline-forming, refined sugar-free, gluten-free, and full of healthy fats and cancer-fighting antioxidants.
I’m also in love with these Blueberry and Passionfruit Cheesecake Cups because they are bite-sized! This is appealing largely because I love to share and raw cake ingredients can be pricy. It’s not expensive in the long run when taking into account value for money and the healing properties of the foods, but when making large quantities for friends to try, it’s great to be able to make small desserts. Around Christmas and New Years I only made bite sized treats (like truffles, bliss balls or these Mini Raw Avocado Chocolate Mousse Cakes) so I absolutely LOVE the idea of continuing to do this throughout spring and summer. Raw cakes are also filling and can be calorific, so small portions are an awesome way to limit your portion size. Trust me, its easy to get carried away when healthy treats taste this good!
I have been planning to make a passionfruit cheesecake for while, and this recipe turned out even better than I expected. Blueberry and passionfruit are so delicious together, and I’m in love with these colours! Isn’t nature so magnificent? Exotic fruit like passionfruit make me amazed at this world that we live in. The passionfruit that I bought were the largest that I’ve ever seen – probably twice the size of the ones we buy in Europe. I only needed three for this recipe but you may need more depending on the size. It is really important to pick ripe passionfruit, and these will be the ones that are slightly wrinkled on the outside. These will be the sweetest and give you the ideal flavour for your cheesecake cups.
- ¾ cup pitted dates (medjool should be sticky enough but if using another variety, can soak in warm water for 10 mins before using)
- ½ cup raw almonds
- ½ cup desiccated coconut (unsweetened)
- 1.5 tsp lemon zest
- 1 cup raw cashews, soaked in water for 6-8 hours
- ½ cup fresh or frozen blueberries (wild preferable)
- ¼ cup purified water
- ¼ cup virgin coconut oil, melted (cold pressed or expeller pressed)
- 2 tbsp pure maple syrup
- 2 tbsp lemon juice (about juice from ½ small lemon)
- 3 tsp raw unfiltered apple cider vinegar
- 1 tsp vanilla extract
- ¼ tsp pink himalayan salt or sea salt
- Passionfruit Jelly
- ¼ cup passion fruit seeds (roughly seeds from 3 large or 5-6 small)
- ⅓ cup purified water
- ½ tsp agar agar powder
- Place muffin liners in the muffin tray.
- For the base, use a processor to blend the base ingredients until mixed together. If you find that your mixture isn't sticky enough (this can happen due to variability in date texture), then add a couple of more dates until you feel like it's sticking together well. You shouldn't have this problem with medjool dates, but with other date varieties you can also choose to soak them for 10 minutes in warm water before using and this will soften them up and allow you to achieve a stickier consistency.
- Divide the base mixture evenly among each muffin liner, and then press down firmly. Leave the muffin tray in the freezer while making the cream.
- Clean your blender/food processor and then add the cheesecake filling ingredients. Pulse or blend on high until creamy. The coconut oil should be melted to a liquid on low heat before being added in order to achieve the right consistency.
- Spread the mixture equally over your cheesecake crusts and use a spoon or spatula to even out the tops. Leave in freezer to set for a minimum of 30 minutes.
- In order to make the passionfruit jelly, start by cutting your passionfruit into halves and scooping out the seeds. Leave the seeds in a bowl to the side.
- Bring the ⅓ cup of purified water to a boil in a small pot, then add the agar agar powder and allow it to simmer for 2 minutes while continuing to stir. You should see the mixture thickening into a gel consistency. When the two minutes are up, add the mixture into to your bowl of passionfruit seeds and mix well.
- Add a layer of the passionfruit jelly over each of the cheesecake cups. The jelly will harden pretty quickly, so make sure to spread the jelly evenly as soon as it makes contact with the cheesecake.
- Put the cheesecakes into the freezer to set (at least 30-45 minutes after making but you can leave them in a closed container for weeks). Before serving, allow to defrost for 15-20 minutes.
After creating the base mixture in your processor or blender, you will want to evenly spread out the mixture among the muffin liners, and press down ensuring that each base is even and dense. You can use the flat end of a glass cup to help you evenly apply and distribute pressure.
The next step is creating the blueberry cheesecake batter, and if you’re anything like me, you’ll have a hard time not eating it straight out of the blender. It’s crazy to think that we can make such indulgent creams from only whole plant foods. Nature is beautiful and we don’t need “cheat meals” or”cheat treats” when our raw treats can be just as delicious (if not more!) than their unhealthy and processed counterparts. The mineral-rich pink Himalayan salt and probiotic raw apple cider vinegar in the cream are essential to giving us that cheesy fermented flavour, and even my non-vegan friends can’t believe that my raw cheesecakes don’t have any dairy in them.
I used frozen organic wild blueberries in this recipe, but you can use traditional organic blueberries (fresh or frozen), or even raspberries! The antioxidants in blueberries are responsible not only for the colour, but also for their awesome cancer-fighting and anti-inflammatory properties. Blueberries are also one of the most nutrient-dense foods in the world, and consumption has been shown to improve skin, brain and heart health. It’s no question that we should rejoice anytime we get to use them in a raw dessert recipe!
After spreading the cheesecake batter over the bases and setting the muffin platter into the freezer to set, it’s time to make your passionfruit jelly! I used agar agar for the first time ever, and I was totally impressed by the gelling properties. Agar agar is a type of seaweed, and it can be used to replace gelatin in equal proportions in almost any recipe. It comes in an off-white powder and is really easy to use. In this recipe (see actual recipe for details), we use agar agar and water to make a gel before mixing it with our passionfruit.
All in all, this recipe will take you about an hour, including the time spent waiting for the cheesecake layer to set in the freezer. It’s totally worth the time commitment and the quality ingredients, and I hope you guys will love this recipe for Raw Vegan Blueberry and Passionfruit Cheesecake Cups as much as I do! Please leave a comment if you try it or have any questions! 😀 xxxxx