How can I achieve a smoother base texture for these cheesecakes?

To get a smoother base, first blend the spicy corn separately using a blender or mortar and pestle, then combine it with the soaked and pitted dates in the food processor.

What is the purpose of chickpeas in the cheesecake filling?

Chilled chickpeas contribute to the creamy texture of the filling, blending seamlessly with pears, almond extract, and spices to create a rich, plant-based cheesecake experience.

How long do these cheesecakes need to freeze before serving?

The cheesecakes should freeze for at least 45-60 minutes, or until they are firm to the touch, before you drizzle the chocolate topping and slice them.

Can I prepare the chocolate drizzle ahead of time?

The chocolate drizzle is best prepared just before applying by mixing coconut oil, cacao powder, ginger, salt, and sweetener in a bowl, then drizzling over the frozen cheesecakes.

What is the best way to store these Frosty Passion Fruit Pear Cheesecakes?

Store the finished cheesecakes in the freezer and allow them to defrost for about five minutes before serving to achieve the optimal frosty texture.

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Frosty Passion Fruit Pear Cheesecakes
[Vegan]

Name: Frosty Passion Fruit Pear Cheesecakes [Vegan]
Cook time: 30 min
Yield: 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

MM By: Margaux Mouton

Author Bio

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams. Hello, I'm Margaux! I'm... Read More

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Close-up of frosty vegan passion fruit pear cheesecakes, sliced into halves, showing the creamy filling, dark base, and vibrant passion fruit layer with a chocolate drizzle on top.

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Frosty Passionfruit Pear Cheesecake [Vegan]

8 muffin-sized cheesecakes

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... Read More

Ingredients You Need for Frosty Passion Fruit Pear Cheesecakes [Vegan]

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

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How to Prepare Frosty Passion Fruit Pear Cheesecakes [Vegan]

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.
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.
Blend your custard powder, non-dairy milk, extracts, and sugar until smooth. A blender will be optimal but a food processor works as well.
Add the rest of the ingredients for the filling and blend until smooth, then distribute atop your base ingredients and smooth over the top.
Spread your passionfruit evenly over half of each.
Let the cheesecakes freeze for at least 45-60 minutes, or until firm to the touch.
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.
Store in the freezer and let them defrost for five or so minutes before serving.