This cheesecake was born from my culinary roots in Hawaii and outrageously delicious – decadently smooth and creamy with the distinct, bright tangy sweet of lilikoi (also known as passion fruit) and a crumbly crust. Raw vegan food has never tasted more sumptuous!

Yield: 12 servings

INGREDIENTS:

Crust:
2 cups macadamia nuts (pecans can be substituted)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
pinch sea salt
about 1/3 cup soft dates, pitted and chopped
¼ cup dried shredded coconut

Cheesecake:
3 cups cashews, soaked 4 hours, drained and rinsed
1 cup almond milk or coconut milk
¾ cup coconut oil
¾ cup agave nectar
¾ cup passionfruit pulp/juice (seeds removed)
¼ cup lemon juice
seeds of 1 vanilla bean or 2 teaspoons vanilla extract
generous pinch sea salt
2 tablespoons lecithin (optional)

Lilikoi Topping:
1/3 cup passionfruit pulp/juice
¼ cup soaked cashews
¼ cup maple syrup or agave nectar
½ teaspoon minced turmeric

PROCEDURE:

Crust:
In a food processor, process nuts, vanilla, cinnamon and salt into a fine meal. With the motor running, add dates a bit at a time until the crust begins to stick together. The dough should be sticky enough to hold together though still have a crumbly quality.

Grease the bottom and sides of a 9-1/2-inch or 10-inch Springform pan with coconut oil. Sprinkle the bottom of the pan with shredded coconut and press crust evenly into the bottom of the pan. Set aside.

Cheesecake:
To make passion fruit purée/juice, cut about 12-18 passion fruits in half and scoop out the flesh. Blend at low speed to release juices. Pour and squeeze through a nutmilk bag or a strainer lined with cheesecloth. Discard seeds. Pulp may be frozen for up to 2 months.

In a high-speed blender, add all ingredients except water and blend until very smooth, adding water a few tablespoons at a time only as necessary to aid blending.

Lilikoi Topping:
Blend all ingredients at high speed until very smooth

Assembly:
Pour into the prepared pan with crust. Lift and drop gently on the counter to release air bubbles. Freeze for 1-2 hours or until firm. After sufficiently firm, spread with Lilikoi Topping and return to freezer to set for 20-30 minutes.

Cut into slices while frozen/firm.

SERVICE

Defrost for 30 minutes and serve.

LEFTOVER STORAGE

Cover leftovers in the fridge for up to 5 days.
May also be frozen for up to 2 months.