No bake passionfruit cheesecake, with it’s soft, creamy filling, buttery cookie base and tart passionfruit jelly topping is the stuff of dreams. It’s so easy to make and you only need 7 ingredients.
½cupstrained passionfruit pulp (seeds set aside)(125ml)
For best results, always weigh ingredients where a weight is provided
Equipment
An 8 inch round springform pan
An electric handheld mixer or stand mixer
Small saucepan
Mixing bowls and silicone spatulas
Instructions
FOR THE CHEESECAKE
Grease then line the base and sides of an 8 inch spring form tin with baking paper.
Blitz the biscuits / cookies in a blender to crumbs. Add the melted butter and mix well. Tip the crumbs into the baking tin and use a glass to press down firmly all over the base.
Mix the 2 teaspoons of powdered gelatine into 1 ½ tablespoons boiling water until no lumps remain (notes 3 & 4).
In a medium bowl, beat the cream using a handheld electric beater or balloon whisk to soft peaks and place in the fridge.
Using a handheld electric beater, in a large bowl beat together the cream cheese and sugar until smooth. Scrape down the sides and beat a touch more if you still see lumps.
Add the passionfruit pulp and gelatine mixture and beat well to combine.
Gently fold the cream, one third at a time, into the cream cheese mixture, taking care not to knock all the air out.
Pour it over the base and spread it out, levelling the top so that it's flat. Make sure it's pushed right up against the sides all the way round - this will stop the jelly from seeping down the sides when you add it.
Chill while you make the topping.
FOR THE PASSIONFRUIT JELLY
Place the water (½ cup) in a small saucepan and sprinkle the gelatine over the top. Let it soften for 2 minutes, then place it over very low heat, stirring constantly until the gelatine has dissolved (don't allow it to bubble).
Add the sugar and stir, again over low heat, until dissolved and you have a clear syrup.
Remove from the heat and stir in the passionfruit pulp and 2-3 teaspoons of the reserved seeds (or more to your taste).
Chill the jelly for 10 minutes or until at least room temperature. Place the cheesecake, still in the baking tin, on a plate (this will catch any liquid if it escapes down the sides). Carefully pour over the passionfruit jelly and return to the fridge to chill for 4-6 hours, or overnight.
To remove the cheesecake from the tin, use an offset spatula or knife to gently ease the paper from the sides of the pan, all the way round. Now release the spring clip and lift the outer ring off. Peel away the paper from the edges. Now, using the very edges of the paper under the cheesecake, lift all the way round to release it from the pan base. Now slide a large flat spatula or similar between the paper and cheesecake base and release it all the way across. Now simply slide the cheesecake off the paper onto your serving plate.
Notes
For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Cookies / Biscuits: I use digestive biscuits (specifically Arnotts Granita) which is a whole meal cookie popular in Australia and UK. Graham crackers will work fine but other types of biscuits work too - as long as they're crunchy. For a GF cheesecake, use GF cookies.
If you find your gelatine not fully dissolving, press the larger lumps up against the sides of the bowl to spread and melt them or heat in the microwave for 10 seconds and give it another stir. If you don't fully dissolve the gelatine, you'll get small bits of firm gelatine in the cheesecake.
Make sure the gelatine mix is runny before adding it. If it cools too much, it will start setting and you'll end up with lumps in your cheesecake.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.