This vegan Cupuacu cheesecake recipe combines the unique flavor of Cupuacu fruit with a creamy, plant-based filling, creating a delightful dessert that is both refreshing and indulgent.

Ingredients

For the crust:

• 1 ½ cups vegan graham cracker crumbs (or any vegan cookies)
• ¾ cup toasted coconut flakes
• ⅓ cup vegan butter, melted

For the cheesecake filling:

• 1 block (15 oz) firm tofu, drained
• 16 oz vegan cream cheese (e.g., Trader Joe’s or Violife)
• 1 cup organic cane sugar
• ½ cup agave syrup
• 1 tablespoon vanilla extract
• 1 tablespoon cornstarch
• ⅓ cup all-purpose flour
• 1 cup Cupuacu pulp (fresh or frozen, thawed)

For topping (optional):

• Additional Cupuacu pulp or passion fruit sauce for drizzling

Instructions

1. Prepare the crust:

• Preheat the oven to 350°F (175°C).
• In a food processor, pulse the vegan graham crackers and toasted coconut until finely ground.
• In a mixing bowl, combine the crumbs with melted vegan butter and mix until well combined.
• Press the mixture firmly into the bottom of a 10-inch springform pan. Bake for about 5 minutes to set slightly, then remove from the oven and let cool.

1. Make the cheesecake filling:

• In a blender or food processor, add the drained tofu, vegan cream cheese, cane sugar, agave syrup, vanilla extract, cornstarch, flour, and Cupuacu pulp.
• Blend on high until smooth and creamy. If the mixture is too thick, you can add a little more agave syrup or water to help it blend.

1. Bake the cheesecake:

• Pour the cheesecake filling over the cooled crust in the springform pan.
• Bake in the preheated oven for 40 to 45 minutes. The center should still be slightly jiggly as it will firm up while cooling.
• Once done, allow it to cool at room temperature for about an hour before transferring it to the refrigerator.

1. Chill:

• Refrigerate for at least 4 to 6 hours, preferably overnight, to allow it to set completely.

1. Serve:

• Before serving, you can top with additional Cupuacu pulp or drizzle with passion fruit sauce for extra flavor.
• Slice and enjoy your delicious vegan Cupuacu cheesecake!

Tips

• Ensure that you press the crust firmly to prevent it from crumbling when sliced.
• For a no-bake version, you can substitute agar-agar for baking and refrigerate until set without heat.

This recipe provides a unique twist on traditional cheesecake by incorporating Cupuacu fruit’s rich and creamy texture while remaining completely plant-based. Enjoy!

Citations:
[1] https://www.bytheforkful.com/vegan-passion-fruit-cheesecake/
[2] https://www.rabbitandwolves.com/vegan-passion-fruit-cheesecake/
[3] https://biancazapatka.com/en/no-bake-mango-cheesecake/
[4] https://www.loveandlemons.com/vegan-cheesecake/
[5] https://nourishedbycaroline.ca/sugar-free-vegan-berry-cheesecake-cups/
[6] https://choosingchia.com/vegan-drangon-fruit-cheesecake-bars/
[7] https://shokuikuaustralia.com/cupuacu-white-chocolate-fudge-raw-vegan-recipe/
[8] https://talidavoinea.au/raw-vegan-tropical-fruit-cheesecake-sweetened-only-with-fruit/