Smooth, sweet and just right passionfruit cheesecake.
This delicious no-bake passion fruit cheesecake slice is easy to make and even easier to fall in love with!
Taken from the pages of a 1971 women’s cookbook, this is one to add to your collection of favorites.
A recipe for a slice of passion fruit cheesecake
This passion fruit cheesecake comes in sliced form – although you can easily adapt the recipe to make a cake – and as mentioned above is a ladies’ classic.
The recipe book is called “100 Great Cheesecakes” and I think this has to be in the top 10 in that book. Maybe it’s even the best.
Smooth, creamy, delicious and sweet, it’s perfect as a dinner party dessert or brought to your “bring a plate” gathering.
Here is the original recipe (but keep scrolling to the recipe card at the end for updated measurements and instructions):
Making a slice of passion fruit cheesecake: the basics
For the base you will need:
- Marie or other plain and sweet biscuits
- desiccated coconut
- Butter, melted.
Grease a slice mold (about 28 x 18 cm), then crush the biscuits into crumbs using a chopper, food processor or rolling pin.
Mix the biscuit crumbs, the coconut and the melted butter. Press the mixture into the mold with your hands and the back of a dessert spoon.
Put in the fridge.
Cheesecake filling
The filling is made of:
- Cream cheese
- Cottage cheese
- Condensed milk
- Gelatin powder
- water
- lemon juice
- Grated lemon peel
- white vinegar
- Condensed cream (or heavy cream/whipped cream)
- Passionflower.
Prepare the filling by whipping the two cheeses until a smooth mixture is obtained.
After that, dissolve the gelatin in 1/4 cup of water. Place the bowl in a hot water bath if necessary to ensure all the gelatin dissolves.
Add the gelatin mixture, condensed milk, lemon juice, lemon peel and vinegar to the cheeses and beat again until a smooth and creamy mixture is obtained.
Whip the heavy cream until soft peaks form and then fold the mixture.
Add passionfruit pulp and gently fold the mixture.
Pour the mixture on the crumb base and smooth evenly with a spatula.
the addition
The addition is incredibly easy. Just spread the pulp from two passion fruit on the filling.
I was tempted to change the coating to something more sophisticated. But I’m so glad I stuck with the original recipe.
It’s just so perfect the way it is!
Put the slice in the fridge and let it set for at least 4 hours.
Slice the mold into slices before removing individual slices from the mold with a spatula.
Frequently asked questions about cheesecake
That. How long will a cheesecake last in the fridge??
It will take 3-5 days.
That. Can I freeze the no-bake cheesecake?
Yes, wrap it in plastic wrap and it should last up to 3 months.
That. Do you have any other cheesecake recipes?
Yes, try the Easter Cheesecake and Mango Baked Cheesecake.
Base
- 150 gram Marie or other plain and sweet biscuits
- 1/3 Goblet desiccated coconut
- 90 gram Butter, melted
Cheesecake filling
- 250 gram Cream cheese
- 200 gram Cottage cheese
- 395 gram Condensed milk
- 2 teaspoons Gelatin powder
- 1/4 Goblet water
- 1/4 Goblet lemon juice
- 1 teaspoon Grated lemon peel
- 2 teaspoons white vinegar
- 3/4 Goblet Thickened cream (or heavy cream/whipped cream)
- 2 Passionflower
Base
-
Grease a slice mold (approximately 28 x 18 cm).
-
Crush biscuits into crumbs using a chopper, food processor or rolling pin.
-
Mix biscuit crumbs, coconut and melted butter.
-
Press into the mold with your hands and the back of a dessert spoon.
-
Put in the fridge.
filling
-
Beat cream cheese and cottage cheese until smooth.
-
Dissolve gelatin in 1/4 cup of water, place the bowl in a hot water bath if necessary to ensure all the gelatin dissolves.
-
Add the gelatin mixture, condensed milk, lemon juice, lemon peel and vinegar and beat again until the mixture is smooth and creamy.
-
Whip heavy cream until soft peaks form and then fold the mixture.
-
Add passionfruit pulp and gently fold the mixture.
-
Pour the mixture on the crumb base and smooth evenly with a spatula.
Coating
-
Carefully spread passion fruit pulp over the smoother filling mixture.
-
Put in the fridge and let it set for at least 4 hours.
-
Cut into slices in the mold before removing from the mold with a spatula.
Calories: 316KKL | Carbohydrates: 30G | protein: 7G | Fat: 20G | Saturated fat: 12G | Polyunsaturated fat: 1G | Unsaturated fat: 5G | trans fat: 0.2G | Cholesterol: 53mg | sodium: 242mg | potassium: 255mg | fiber: 3G | Sugar: 21G | vitamin: 913IU | Vitamin C: 9mg | calcium: 120mg | iron: 1mg
