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No Bake Passionfruit Cheesecake Recipe

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4.4 from 32 reviews

  • Author: Ava
  • Total Time: 28 minutes plus chilling time (4-6 hours or overnight for setting)
  • Yield: 10 servings

Description

A luscious no-bake passionfruit cheesecake featuring a crunchy biscuit base, creamy passionfruit-flavored filling, and a tangy passionfruit jelly topping. This refreshing dessert is perfect for warm days and requires no oven time, making it easy to prepare and a crowd-pleaser for any 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 (250 ml) whipping cream
  • ½ cup (125 ml) strained passionfruit pulp
  • 500 g full fat cream cheese, softened (17 ½ oz)
  • ⅔ cup (140 g / ~5 oz) caster sugar (superfine sugar)

Passionfruit Jelly Topping

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

Instructions

  1. Prepare the Base: Grease and line the base and sides of an 8 inch springform tin with baking paper. Blitz the digestive biscuits or graham crackers into fine crumbs using a blender. Mix in the melted butter thoroughly. Press the crumb mixture firmly and evenly into the base of the tin using a glass, creating a compact and smooth base layer.
  2. Bloom Gelatine for Filling: Mix 2 teaspoons of powdered gelatine into 1 ½ tablespoons of boiling water, stirring until fully dissolved and lump-free. This will help set the cheesecake filling.
  3. Whip the Cream: Beat the whipping cream with a handheld electric mixer or balloon whisk until soft peaks form. Chill it in the refrigerator until needed to maintain firmness.
  4. Prepare the Cream Cheese Mixture: In a large bowl, beat together the softened cream cheese and caster sugar using a handheld electric beater until smooth and creamy, scraping down the sides to eliminate lumps.
  5. Add Passionfruit and Gelatine: Incorporate the strained passionfruit pulp and the dissolved gelatine mixture into the cream cheese, beating well to combine all ingredients evenly.
  6. Fold in Whipped Cream: Gently fold one third of the whipped cream into the cream cheese mixture, repeating this two more times, mixing carefully to retain the airy texture of the cream.
  7. Assemble the Cheesecake Layer: Pour the passionfruit cream mixture over the prepared biscuit base. Spread and level the surface evenly, ensuring the filling reaches the edges to prevent jelly leakage later. Refrigerate the cheesecake to chill while making the topping.
  8. Prepare the Passionfruit Jelly: In a small saucepan, sprinkle 1 teaspoon of powdered gelatine over ½ cup of water and let it soften for 2 minutes. Place the pan over very low heat and stir constantly until the gelatine completely dissolves, taking care not to let it boil.
  9. Add Sugar: Stir in ¼ cup of caster or granulated sugar until it dissolves fully to create a clear syrup.
  10. Incorporate Passionfruit Pulp and Seeds: Remove the saucepan from heat and mix in ½ cup of strained passionfruit pulp and 2-3 teaspoons of reserved seeds for texture and flavor. Mix well.
  11. Cool the Jelly: Chill the jelly mixture for approximately 10 minutes or until it reaches room temperature to prevent melting the cheesecake layer upon pouring.
  12. Top the Cheesecake: Place the chilled cheesecake (still in the tin) onto a plate to catch any drips. Carefully pour the passionfruit jelly evenly over the cheesecake surface. Return the cheesecake to the refrigerator and chill for 4-6 hours or overnight to set completely.
  13. Remove from Tin and Serve: Use an offset spatula or knife to gently loosen the cheesecake from the baking paper around the edges. Release the springform clip and remove the outer ring. Peel away the baking paper from the sides and base carefully, then slide a large flat spatula between the paper and base to transfer the cheesecake onto a serving plate.
  14. Enjoy and Share: Take a moment to leave a comment and rating if you enjoyed the recipe—it helps others and is greatly appreciated.

Notes

  • Use digestive biscuits or graham crackers for the base; either gives a crisp texture.
  • Ensure the gelatine is fully dissolved in boiling water to avoid lumps; if needed, strain before adding.
  • Do not allow the gelatine mixture for the jelly to boil, or it may lose its setting power.
  • Chilling times are important: the cheesecake filling must be chilled before adding the jelly for the best layer separation.
  • You can adjust the number of passionfruit seeds in the jelly topping according to your texture preference.
  • This recipe is best prepared a day ahead to allow full setting time for optimal texture.
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes (mainly for melting and dissolving gelatine components)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Australian

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