Description
A rich and creamy no-bake cheesecake with a delightful tropical twist from passion fruit.
Ingredients
Scale
- 28 Golden Oreo Cookies
- 1/3 cup (75g) butter, melted
- 16 oz. (450g) cream cheese, full fat, brick style, softened
- 1/3 cup (80g) sour cream, full fat
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy cream, cold
- 1 1/4 cups (250g) passion fruit pulp (with seeds)
- 1/3 cup (66g) white granulated sugar
- 1/2 tablespoon freshly squeezed lemon juice
Instructions
- Prepare the Springform Pan: Flip the base of an 8-inch round springform pan upside down and spray it with non-stick spray. Line the bottom with parchment paper.
- Make the Crust: Pulse the Golden Oreo cookies into fine crumbs, add melted butter, and press the mixture into the pan. Freeze to set.
- Prepare the Cheesecake Filling: Beat the cream cheese, sour cream, powdered sugar, and vanilla together until smooth. Add the heavy cream and beat until thickened. Spread this mixture over the crust and refrigerate for 6-8 hours or overnight until set.
- Make the Passion Fruit Topping: Cook the passion fruit pulp, sugar, and lemon juice on medium heat until the mixture thickens. Let it cool, then refrigerate for 2-3 hours.
- Assemble and Serve: Remove the cheesecake from the pan and pour the topping over it. Slice and serve chilled.
Notes
For best texture, ensure cream cheese is at room temperature before mixing. Adjust powdered sugar for sweetness to taste. Be careful not to overbeat the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cheesecake, no-bake, passion fruit, dessert, tropical