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Passion Fruit Cheesecake

No-Bake Passion Fruit Cheesecake Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Calories: 537
Ingredients Method Notes

Ingredients
  

  • 200 g digestive biscuits or graham crackers
  • 100 g unsalted butter, melted
  • Pinch of salt
  • 400 g full-fat cream cheese, softened
  • 100 g powdered sugar (icing sugar)
  • 200 ml heavy cream (double cream)
  • 100 ml fresh passion fruit pulp (from about 5–6 fruits)
  • 2 tsp powdered gelatin (about 3 leaves)
  • 3 tbsp cold water

Method
 

  1. Crush the biscuits to fine crumbs, mix with melted butter and salt, and press into a 20 cm (8-inch) springform pan. Chill 10 minutes.
  2. Bloom the gelatin in 3 tbsp cold water for 5 minutes, then heat gently until dissolved.
  3. Beat cream cheese and powdered sugar until smooth. Whip the cream to soft peaks. Stir the dissolved gelatin and 80 ml passion fruit pulp into the cream cheese mixture, then fold in the whipped cream.
  4. Spoon the filling over the base, smooth the top, and tap the pan to remove air pockets. Cover and chill at least 4 hours or overnight until set.
  5. Just before serving, spread the remaining passion fruit pulp over the top. Slice with a hot, clean knife and serve.

Notes

This cheesecake needs at least 4 hours to set, but overnight is best. Keep refrigerated until ready to serve. If you’re making it ahead, add the passion fruit topping right before you plate it.