How to whip up a delicious no bake Passionfruit Cheesecake. This dessert is creamy, light and is topped with passion fruit which combined with the cheesecake looks as gorgeously tropical as it tastes.
Passionfruit Cheesecake
This is such a simple and delicious dessert recipe. It is quick and easy to make and is the perfect dessert for parties and picnics. The filling is creamy and light and and the biscuit base is gorgeously thick.
Ingredients you need
- Digestive Biscuits – You can also use Ginger Biscuits which would work very well.
- Butter – I use Salted Butter here.
- Vanilla – This is optional.
- Cream Cheese, Icing Sugar, Double Cream – For a luxurious creamy filling.
- Passion Fruit – I use a lot of pulp (some Funkin Pro Pulp and some from the fruit).
How to make Passionfruit Cheesecake
Butter and line a 23cm loose bottomed tin with baking paper.
Put the Digestives into a food bag or into a food processor. Bash to crumbs with a rolling pin or process until fine crumbs are formed.
Add to a bowl and pour in melted butter.
Place crumbs into tin and firmly press down to create an even layer. Chill in the fridge for 1 hour.
Whisk Double Cream until it forms soft peaks.
In a seperate bowl beat together the cream cheese, icing sugar and vanilla for 2 minutes until thickened.
Pour in the double cream and fold in. The mixture should be thick so continue to whisk a little longer if need be.
Spoon onto the base and smooth with a spatula.
Leave to set in the fridge overnight.
Bring the cheesecake to room temperature about 30 mins before serving.
Remove from the tin and top with Passion Fruit Puree.
- Use room temperature ingredients, especially the cream cheese and double cream.
- Beat the cream cheese and sugar well until the mixture is totally smooth then scrape the bowl down and mix once more.
- Pack that crust really well so you get nice clean pieces that hold together.
- This cheesecake needs time to set so let it sit in the fridge for a few hours.
Fridge/Freezer Storage – How long will it last?
This cheesecake will last up to two days in the fridge or three months if frozen. To freeze the cake, wrap in plastic and wrap in foil. Thaw in the fridge before serving
Can I use a different tin to make this Passion Fruit Cheesecake?
Yes the filling will either be thinner or thicker depending on the size you choose.
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Passionfruit Cheesecake
How to whip up a delicious no bake Passionfruit Cheesecake. This dessert is creamy, light and is topped with passion fruit which combined with the cheesecake looks as gorgeous as it tastes.
Ingredients
- 300 g Plain Digestives or Ginger Nuts
- 145 g Butter Melted
- 600 g Cream Cheese At room temperature
- 100 g Icing Sugar
- 1 tsp Vanilla Optional
- 300 g Double Cream
- 3 - 4 Passion Fruit Pulp
Instructions
-
Butter and line a 23cm loose bottomed tin with baking paper.
-
Put the Digestives into a food bag or into a food processor. Bash to crumbs with a rolling pin or process until fine crumbs are formed.
-
Add to a bowl and pour in melted butter.
-
Place crumbs into tin and firmly press down to create an even layer. Chill in the fridge for 1 hour.
-
Whisk Double Cream until it forms soft peaks.
-
In a seperate bowl beat together the cream cheese, icing sugar and vanilla for 2 minutes until thickened.
-
Pour in the double cream and fold in. The mixture should be thick so continue to whisk a little longer if need be.
-
Spoon onto the base and smooth with a spatula.
-
Leave to set in the fridge overnight.
-
Bring the cheesecake to room temperature about 30 mins before serving.
-
Remove from the tin and top with Passion Fruit Puree.
Recipe Notes
- Use room temperature ingredients, especially the cream cheese and double cream.
- Beat the cream cheese and sugar well until the mixture is totally smooth then scrape the bowl down and mix once more.
- Pack that crust really well so you get nice clean pieces that hold together.
- This cheesecake needs time to set so let it sit in the fridge for a few hours.
Fridge/Freezer Storage - How long will it last?
This cheesecake will last up to two days in the fridge or three months if frozen. To freeze the cake, wrap in plastic and wrap in foil. Thaw in the fridge before serving
Can I use a different tin to make this Passion Fruit Cheesecake?
Yes the filling will either be thinner or thicker depending on the size you choose.
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