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No Bake Passionfruit Cheesecake Recipe

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4.3 from 2 reviews

This no bake passionfruit cheesecake features a buttery digestive biscuit base topped with a soft, creamy full-fat cream cheese filling infused with tart passionfruit pulp and finished with a glossy passionfruit jelly layer. It requires no baking and is perfect for a refreshing, elegant dessert that’s easy to prepare with just 7 ingredients and simple kitchen tools. Ideal for summer or anytime you want a fuss-free yet impressive sweet treat.

Ingredients

FOR THE BASE

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

FOR THE FILLING

  • 2 teaspoons powdered gelatine
  • 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)

FOR THE PASSIONFRUIT JELLY

  • ½ cup water (125 ml)
  • 1 teaspoon powdered gelatine
  • ¼ cup caster sugar (superfine sugar), or granulated (50 g / ~1 ¾ oz)
  • ½ cup strained passionfruit pulp (seeds set aside) (125 ml)

Instructions

  1. Prepare the base. Grease and line the base and sides of an 8 inch springform pan with baking paper. Blitz the digestive biscuits or graham crackers into fine crumbs using a blender or food processor. Mix the crumbs with melted butter thoroughly, then press the mixture evenly and firmly over the base of the prepared pan using the bottom of a glass or spoon to ensure a compact crust.
  2. Make the gelatine for the filling. Dissolve 2 teaspoons of powdered gelatine in 1 ½ tablespoons of boiling water, stirring until completely smooth with no lumps. Set aside.
  3. Whip the cream. In a medium bowl, beat the whipping cream with an electric mixer or balloon whisk until soft peaks form. Chill this whipped cream in the fridge while preparing the next steps.
  4. Prepare the cream cheese mixture. Using a handheld mixer, beat together the softened cream cheese and caster sugar in a large bowl until completely smooth and lump-free. Scrape down the bowl sides and beat an extra moment to ensure a creamy texture.
  5. Add passionfruit and gelatine. Mix in the strained passionfruit pulp and the dissolved gelatine mixture into the cream cheese and sugar, beating well to combine evenly.
  6. Fold in whipped cream. Gently fold one third of the chilled whipped cream at a time into the cream cheese mixture, blending carefully to maintain airiness and a light texture without knocking out the volume.
  7. Assemble the cheesecake. Pour the filling over the prepared biscuit base, leveling the top evenly and ensuring the mixture is pushed right up against the pan sides to prevent the jelly layer from seeping underneath during chilling.
  8. Make the passionfruit jelly topping. Sprinkle 1 teaspoon powdered gelatine over ½ cup water in a small saucepan and allow to soften for 2 minutes. Warm gently over very low heat, stirring constantly until gelatine is fully dissolved without boiling. Add ¼ cup caster sugar and stir until completely dissolved and syrupy. Remove from heat and mix in ½ cup strained passionfruit pulp and 2-3 teaspoons of reserved passionfruit seeds, or to taste.
  9. Set the jelly layer. Let the jelly cool to room temperature (about 10 minutes), then carefully pour it over the chilled cheesecake filling while still in the springform pan placed on a plate to catch any drips. Refrigerate for 4-6 hours or overnight until fully set.
  10. Remove and serve. To unmold, run an offset spatula or knife around the edges gently to loosen paper from pan sides. Release and remove the springform ring. Peel away the baking paper from the edges then carefully lift the cheesecake off the base using the paper edges. Transfer to a serving plate and slice to serve.

Notes

  • Weigh ingredients for accuracy, especially flour and sugar, using kitchen scales if possible. If not, use the spoon-and-level method for dry ingredients.
  • Digestive biscuits (such as Arnott’s Granita) or graham crackers work best for a crunchy base. Gluten-free cookies can be used to make the cheesecake GF.
  • If gelatine lumps are present when dissolving, pressing them against bowl sides or briefly microwaving for 10 seconds can help fully dissolve them and avoid lumps in the cheesecake.
  • Ensure the gelatine mixture is still liquid and runny before adding it to the filling; if it cools and sets too much, it will create lumps.

Find it online: https://bitezly.com/no-bake-passionfruit-cheesecake-recipe-2/