When this no-bake vegan cheesecake hit Instagram, it quickly racked up millions of views! While I love eating fresh local honey jackfruit here in KL, blending it into a velvety, tropical dessert like this no-bake dairy-free jackfruit cheesecake is the ultimate game changer!
If you want a showstopping dairy-free jackfruit cheesecake that requires zero oven time, this viral recipe is about to be your new obsession.
Unlike young green jackfruit, which is perfect for savory dishes like my popular Jackfruit Chicken Popcorn, ripe yellow jackfruit is intensely sweet, aromatic, and naturally creamy. This recipe requires absolutely no oven time, is entirely plant-based, and delivers a gorgeous, showstopping tropical dessert.
If you love this concept, make sure to check out my other creations in the No-Bake Cake Recipe Category for more effortless treats!
Ingredients for Dairy-Free Jackfruit Cheesecake
The Base Layer
- 6 Medjool dates (pitted)
- 9 jackfruit seeds (boiled for 30 to 40 minutes with the hard shell removed)
The Creamy Filling
- ¼ cup raw cashews (soaked for 30 minutes in hot water and drained)
- 1 cup oat or coconut whipping cream
- 120 grams fresh jackfruit flesh (approx. 4 pieces)
The Topping
- Freshly diced jackfruit (approx. 5 pieces)
Step-by-Step Instructions
Step 1: Prepare the Sustainable Crust
Add your pitted Medjool dates and the boiled, shelled jackfruit seeds into a high-speed food processor. Blitz until the mixture forms a sticky, cohesive dough. Press this firmly into the bottom of a lined mini springform pan or cake tin to create an even base layer.
Step 2: Blend the Creamy Filling
In a clean blender or food processor, combine the soaked and drained raw cashews, your choice of oat or coconut whipping cream, and the fresh ripe jackfruit flesh. Blend on high until the mixture is completely smooth, velvety, and free of lumps.
(Note: If you have leftover ripe jackfruit after making this, you can use it up to make my refreshing 3-ingredient Jackfruit Sorbet or my ultra-creamy Jackfruit Ice-Cream!)
Step 3: Pour and Assemble
Pour the smooth jackfruit filling over your prepared date-and-seed crust. Smooth the top with a spatula, then scatter your freshly diced jackfruit pieces evenly over the top for that beautiful gourmet finish.
Step 4: Chill and Serve Your No-Bake Dairy-free Jackfruit Cheesecake!
Pop the cheesecake into the refrigerator to set overnight before slicing and serving.
Pro-Tip for Entertaining: This cake can also be frozen! If you are prepping ahead for a party or are running low on fridge space, freeze the cheesecake completely. Just make sure to defrost it on the counter for 30 minutes to 1 hour before serving so it regains its perfect, creamy texture.
Dairy-Free Jackfruit Cheesecake Expert Tips & FAQs
You must use ripe jackfruit for this recipe and I have only ever seen young jackfruit come in cans. Therefore, I'm going to say no, you cannot use young canned jackfruit for this recipe.
You sure can! If you want an even richer, sweeter twist, you can swap the jackfruit out for its local cousin, Cempedak. You can even use the cempedak seeds the same way I have in this recipe. Check out how I use its seeds for a completely zero-waste hack in my Cempedak Seed Ice-Cream Popsicles!
Using the boiled and shelled seeds is the ultimate zero-waste kitchen hack. Once boiled for 30 to 40 minutes, they take on a beautiful, nutty, potato-like texture. When pulsed with sweet Medjool dates, they create a incredibly wholesome, naturally gluten-free crust that perfectly complements the tropical filling.
💡 A Note on Using Jackfruit Seeds (Zero-Waste Hack!)
While using the boiled jackfruit seeds in the crust works perfectly fine, here are a few important insights and future tweaks for this recipe:
- Texture Twist (Alternative Option): While using the boiled seeds in the crust works beautifully, the starchy texture of the seeds would also work incredibly well blended directly into the creamy filling layer with the fresh fruit. If you want to experiment with this alternative swap next time, use raw, dry (un-soaked) cashews for the crust instead to give it a classic, buttery cheesecake crunch! Or alternatively you can use boiled jackfruit seeds for the base and the creamy layer!
- Important Safety Tip: You must boil the jackfruit seeds for 30 to 40 minutes and remove the hard outer shell before using them. Never eat jackfruit seeds raw, as they can cause severe stomach upset.
- Love this style? If you enjoy using unique tropical fruit bases for oven-free desserts, make sure to check out my gorgeous, naturally sweetened Raw Vegan Papaya Cake next!
Coconut Cream vs. Coconut Milk (Crucial Tip!)
The type of coconut cream you use for the filling is incredibly important for getting that signature, velvety cheesecake set. It absolutely cannot be coconut milk, which contains too much water and will make your filling runny.
- The Fridge Test: A great way to test your brand is to store the can in the fridge overnight. Let it chill and set, then open it up and only use the thick part that goes completely hard, discarding any leftover clear liquid.
- My Go-To Brand: I personally use Nature's Charm coconut whipping cream. I love it because I know the entire can will consistently go hard when chilled, which means I can confidently use the liquid version straight from the pantry without waiting for it to separate!
No-Bake Dairy-Free Jackfruit Cheesecake
Ingredients
The Base Layer (Crust)
- 6 Medjool dates pitted
- 9 jackfruit seeds boiled for 30 to 40 minutes with the hard shell removed
The Creamy Filling
- 120 grams ripe jackfruit flesh
- ¼ cup raw cashews soaked for 30 minutes in hot water and drained
- 1 cup oat or coconut whipping cream refer to blog notes for recommendations
The Topping
- 5 pieces freshly diced jackfruit
Instructions
- 1. Prepare the Sustainable Crust: Add your pitted Medjool dates and the boiled, shelled jackfruit seeds into a high-speed food processor. Blitz until the mixture forms a sticky, cohesive dough. Press this firmly into the bottom of a lined mini springform pan or cake tin to create an even base layer.
- 2. Blend the Creamy Filling: In a clean blender or food processor, combine the soaked and drained raw cashews, your choice of oat or coconut whipping cream, and the fresh ripe jackfruit flesh. Blend on high until the mixture is completely smooth, velvety, and free of lumps.
- 3. Pour and Assemble: Pour the smooth jackfruit filling over your prepared date-and-seed crust. Smooth the top with a spatula, then scatter your freshly diced jackfruit pieces evenly over the top for that beautiful gourmet finish.
- 4. Chill and Serve: Pop the cheesecake into the refrigerator to set overnight before slicing and serving.
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