Coconut and Passion Fruit Cheesecake

At the moment, my boyfriend and I are completely obsessed with Friends. We are rewatching this show and are loving it like if it was the first time. We love that it’s funny without being stupid and that it’s not violent or graphic for no reason. Before that, we were enjoying Vikings a lot… well the first two seasons anyway. I have been fascinated by Viking mythology ever since I was a kid, and when I got the chance to learn runes in one of my uni classes (how cool is that by the way?) I was just the happiest camper. So of course, when a show on Vikings came out, I just had to watch it. Now, it’s not the most peaceful show, but the characters were interesting, the story compelling and the intrigue was really captivating… until season 3. I feel like season 3 is where the makers of the show have decided to jump on the  Game of Thrones bandwagon and throw in random sex, violence, and torture just because they could. And we hated that! So much in fact, that we stopped mid-season, abandoning Ragnar and his idea to raid Paris (I mean seriously!). Because we were so spooked about one particularly disgusting scene, we jumped on Friends as a safe and funny show.

All this brings me to me point, I promise. A few days ago, we watched the episode where Chandler and Rachel find a wonderfully delicious cheesecake in their hallway and just can’t get enough. Well, I have been craving cheesecake ever since! This is what I came up with: a tropical, frozen, coconutty version of this rich and decadent dessert.

Here is what you need:

For the crust:

• 1 cup raw almonds
• 1/2 cup unsweetened coconut flakes
• 6 pitted dates
• 1/8 cup coconut oil

For the filling:

• 450g silky tofu
• 1 cup soaked cashews
• 1 can (400mL) of coconut milk
• 1 tsp vanilla extract
• 1/4 cup coconut oil
• 4 tbs maple syrup
• zest of one lime or lemon
• 8 tbs lime or lemon juice

For garnish: the pulp a 2 to 4 passion fruits

Here is what you do:

1. Process the almonds in your food processor until you have a fine meal. Add the coconut flakes, pitted dates and coconut oil. Process until everything is well combined. When pressed, this should stick together.
2. Place the crust powder in a springform pan and press at the bottom in an even layer. You can use the bottom of a flat glass to make sure everything is flat. Place in the fridge while you prepare the rest.
3. Rince and dry your food processor, and add all the filling ingredients. Process until smooth. Pour in over the crust and place in your freezer. Let sit until the top of the cake is solid. This is perfect when the center is still creamy, and also delicious when completely frozen.
4. Wash and cut open your passion fruits. Scoop out the pulp and spread on the cake. Serve immediately, and enjoy!

This is so good! I love the fact that you don’t need to bake anything and that it’s so refreshing. The coconut flavour is great paired up with the passion fruit. It’s not yet the perfect cheesecake, but it’s really great if you want something easy to whip up. I love how rich and smooth this cake is, while not being too sweet. It’s really perfect for a hot summer day!

I mean, even our cat was intrigued! Let me know if you try this out!