These cheesecakes are perfect for when that sweet craving hits but you're looking for something more than empty calories. With a spicy corn crust, chickpea and pear filling, and passion fruit topping, this is a unique dessert in both ingredient and nutrition. This is a freezer treat, not a soft cheesecake, so treat it like an ice cream of sorts!

Frosty Passion Fruit Pear Cheesecakes [Vegan]

Serves

8 muffin-sized cheesecakes

Ingredients

For the Filling:

  • 1 cup chilled chickpeas
  • 2 medium pears
  • 2 teaspoons almond extract
  • 2 teaspoons vanilla extract
  • 3 tablespoons custard powder
  • 1/4 cup non-dairy milk
  • 2 tablespoons chia seeds mixed with 6 tablespoons water
  • 1/2 cup almond flour
  • 1/2 cup sugar/sweetener of choice
  • 1-2 tablespoons ginger spice
  • 2 teaspoons cinnamon
  • 1 teaspoon pepper
  • A pinch of salt
  • 2 heaping tablespoons almond butter (optional)

For the Topping:

  • Passionfruit pulp from 2 fruits mixed with 1 teaspoon sweetener if necessary
  • 1/3 cup coconut oil
  • 1/3 cup cacao powder, carob, or cocoa powder
  • 1 tablespoon ginger spice
  • A pinch of pink salt
  • Sweetener of choice, if desired

For the Base:

  • 3/4 cup spicy corn
  • 3/4 cup soaked and pitted dates

Preparation

  1. In a food processor, combine your base ingredients until the corn is fairly broken down, according to taste. If you’d like a smoother base, first blend down the corn using a blender or a mortar and pestle, and then add the dates.
  2. Once your base is done, line a muffin pan with plastic wrap or parchment paper. Distribute the base mix evenly and smooth over the top.
  3. Blend your custard powder, non-dairy milk, extracts, and sugar until smooth. A blender will be optimal but a food processor works as well.
  4. Add the rest of the ingredients for the filling and blend until smooth, then distribute atop your base ingredients and smooth over the top.
  5. Spread your passionfruit evenly over half of each.
  6. Let the cheesecakes freeze for at least 45-60 minutes, or until firm to the touch.
  7. In a bowl, mix your coconut oil, cacao, ginger, salt, and optional sweetener. Drizzle over the top and let it freeze for a short while before slicing your cheesecake into halves, quarters, or bite-sized.
  8. Store in the freezer and let them defrost for five or so minutes before serving.


About The Author

Margaux Mouton

See My Recipes

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams.

Hello, I'm Margaux! I'm burrowed over at Marfigs' Munchies – a 100 percent vegan and mostly gluten free, diabetic-friendly space. I love fresh, abundant food and fostering kittens for the cuddles.

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