Description
A delightful no-bake Passion Fruit Cheesecake with a creamy texture and tangy flavor, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups digestive biscuits or graham cracker crumbs
- 1/4 cup desiccated coconut
- 1 stick (115g) butter, melted
- 2 x 8 oz packages cream cheese, softened
- 1 cup thickened cream
- 3/4 cup white sugar
- 1 tbsp powdered gelatin
- 2 tbsp water
- 1 1/2 cups fresh passion fruit pulp with seeds
- 1 cup homemade or store-bought passion fruit coulis (optional)
Instructions
- Line the base and sides of a springform tin with baking paper.
- Crush the digestive biscuits and mix them with desiccated coconut.
- Melt the butter and combine it with the crumbs until the texture resembles fine breadcrumbs.
- Press the mixture into the bottom of the tin and chill for at least an hour.
- Strain the passion fruit to get 1 cup of pulp.
- Simmer the pulp until it reduces by half and let it cool.
- Beat the cream cheese and sugar together until smooth, then mix in the cooled passion fruit reduction.
- Whip the cream until soft peaks form.
- Bloom the gelatin in water, then heat it gently and whisk to dissolve.
- Slowly combine the gelatin into the whipped cream, then fold it into the cream cheese mixture.
- Pour the filling over the prepared base and smooth it down.
- Chill the cheesecake for at least 4 hours or overnight before serving.
Notes
Make sure the cream cheese is at room temperature for easy mixing. Always chill the cheesecake for sufficient time; overnight is best for a firm texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cheesecake, passion fruit, dessert, no-bake, tropical