Passion Fruit Cheesecake

Passion Fruit Cheesecake


(serves 10)
1 cup desiccated coconut
¼ cup warmed coconut oil
1 ½ cups coconut flour
1 cup softened dried apricots
2 cups raw cashew nuts soaked in pure
water for at least two hours
½ cup raw organic cane juice crystals
(or coconut sugar)
½ cup freshly squeezed lemon juice
1 cup coconut oil (warmed)
1/3 – 1 cup pure filtered water – add this
slowly to get the right blend
6 passion fruits
– scoop out the pulp

How to cook

Using a food processor on the S blade, grind the flour, apricots and add the other base ingredients. Add the oil last. Place in a 7” spring form, or other cheesecake, pan and leave to set in the fridge for at least thirty minutes. In a high powered blender blend the cashew nuts (do not use the soak water) and slowly add all other ingredients. Do not use chilled water as this will make your cheesecake filling go lumpy (it will harden the coconut oil) I suggest leaving the water until last and add (room temperature water) slowly to create a moveable consistency that is not too runny. You probably won’t need to use the full cup. Once the filling is ‘lumpless’ and smooth add to the base and leave to set in the fridge, for at least an hour, for the cake to firm. You can put your cake in the freezer but you don’t really need to unless you want to speed things up. I much prefer mine served at room temperature.

Thanks to for providing this fabulous recipe.