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No Bake Passionfruit Cheesecake Recipe

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3.8 from 62 reviews

A luscious No Bake Passionfruit Cheesecake featuring a buttery biscuit base, smooth passionfruit-infused cream cheese filling, and a refreshing passionfruit jelly topping. Perfectly chilled and bursting with tropical flavors, this dessert requires no oven and is ideal for warm days or any special occasion.

Ingredients

Base

  • 200 g digestive biscuits (or graham crackers) (7 oz)
  • 85 g unsalted butter, melted (3 oz / ¾ stick)

Cheesecake Filling

  • 2 teaspoons powdered gelatine
  • 1 ½ tablespoons boiling water
  • 1 cup whipping cream (250 ml)
  • ½ cup strained passionfruit pulp (125 ml)
  • 500 g full fat cream cheese, softened (17 ½ oz)
  • ⅔ cup caster sugar (superfine sugar) (140 g / ~5 oz)

Passionfruit Jelly Topping

  • ½ cup water (125 ml)
  • 1 teaspoon powdered gelatine
  • ¼ cup caster sugar (superfine sugar) or granulated sugar (50 g / ~1 ¾ oz)
  • ½ cup strained passionfruit pulp (seeds set aside) (125 ml)
  • 2-3 teaspoons reserved passionfruit seeds (optional, for texture)

Instructions

  1. Prepare the Tin: Grease and line the base and sides of an 8-inch springform tin with baking paper to ensure easy removal of the cheesecake once set.
  2. Make the Biscuit Base: Blitz the digestive biscuits or graham crackers in a blender until fine crumbs form. Combine with melted butter thoroughly. Press this mixture firmly and evenly into the base of the prepared tin using a glass or the back of a spoon. Chill if desired while preparing the filling.
  3. Activate Gelatine for Filling: Dissolve 2 teaspoons of powdered gelatine into 1 ½ tablespoons of boiling water, stirring until completely smooth and no lumps remain. Set aside to cool slightly.
  4. Whip the Cream: Using a handheld electric beater or balloon whisk, beat the whipping cream until soft peaks form. Refrigerate to keep chilled.
  5. Prepare Cream Cheese Mixture: In a large bowl, beat softened cream cheese with ⅔ cup caster sugar until smooth and creamy, scraping down the sides as needed to remove lumps.
  6. Combine Passionfruit and Gelatine: Add the passionfruit pulp and the cooled gelatine mixture to the cream cheese and sugar. Beat together well to incorporate all ingredients evenly.
  7. Fold in Whipped Cream: Gently fold one-third of the whipped cream at a time into the cream cheese mixture, taking care to preserve as much airiness as possible for a light texture.
  8. Assemble the Cheesecake Layer: Pour the combined filling over the prepared biscuit base, smoothing and leveling the top. Make sure the filling reaches the tin sides to prevent jelly from seeping beneath later.
  9. Chill the Cheesecake Layer: Place the cheesecake base in the refrigerator to chill and firm up while preparing the passionfruit jelly topping.
  10. Prepare Gelatine for Jelly: Sprinkle 1 teaspoon powdered gelatine over ½ cup water in a small saucepan and let soften for 2 minutes. Place over very low heat, stirring constantly until gelatine dissolves without boiling.
  11. Make the Jelly Syrup: Add ¼ cup caster sugar to the gelatine mixture and stir continuously over low heat until fully dissolved and clear syrup forms.
  12. Incorporate Passionfruit Pulp and Seeds: Remove the syrup from heat and stir in ½ cup strained passionfruit pulp along with 2-3 teaspoons of reserved passionfruit seeds for added texture.
  13. Cool the Jelly: Chill the passionfruit jelly for about 10 minutes or until it reaches at least room temperature, preventing it from melting the cheesecake layer when poured.
  14. Add Jelly Topping and Final Chill: Place the chilled cheesecake on a plate to catch drips. Carefully pour the jelly evenly over the cheesecake surface. Return to the refrigerator and chill for 4-6 hours or preferably overnight to fully set.
  15. Remove from Tin: Run an offset spatula or knife around the edges to loosen the cheesecake from the paper. Release the springform clip and remove the ring. Peel away the baking paper from sides and base gently. Use the edges of the paper to lift and slide the cheesecake onto a serving plate.
  16. Serve and Enjoy: Slice and serve chilled, savoring the creamy passionfruit flavors. Remember to leave a comment and rating to share your experience.

Notes

  • Use digestive biscuits or graham crackers as the base; either works well but adjusts sweetness slightly.
  • Ensure gelatine is fully dissolved to avoid lumps in the filling or jelly.
  • Reserved passionfruit seeds add pleasant texture to the jelly but can be omitted for a smoother finish.
  • Chilling times are critical for the cheesecake to set properly; overnight chilling is recommended for best results.
  • For ease of removal, make sure to line the tin thoroughly with baking paper.

Find it online: https://justsosavory.com/no-bake-passionfruit-cheesecake-recipe/