This easy No-Bake dessert combines my daughter’s two favourite things: Cheesecake and Passionfruit, she has been requesting Passionfruit Cheesecake for a while, and I found this super easy recipe at the Irish brand Follain website.
This no-bake passionfruit cheesecake is incredibly simple to make, requiring minimal effort and no oven time. Perfect for when you’re craving a delicious dessert without the hassle of baking.
The addition of Passionfruit curd infuses the cheesecake with a burst of tropical flavour, adding a lovely tanginess that complements the richness of the cream cheese perfectly.
Whether you’re serving it for a special occasion or a casual gathering, this cheesecake is sure to impress with its vibrant colours and decadent layers. It’s a dessert that looks as good as it tastes!
Frequently Asked Questions (FAQs):
Can I use a different type of fruit curd?
Absolutely! While this recipe calls for passionfruit curd, feel free to experiment with other flavours such as lemon or mango curd for a different twist.
How long does the cheesecake need to set in the refrigerator?
I would recommend letting the cheesecake set in the refrigerator for at least 4 hours, or preferably overnight, to ensure it is fully firm and holds its shape when sliced.
Can I make this cheesecake in advance?
Yes, this cheesecake can be made in advance and stored in the refrigerator for up to 2-3 days before serving. Simply cover it securely with plastic wrap or aluminium foil to prevent it from absorbing any other odours in the fridge.
Can I use a different type of biscuit for the base?
Absolutely! While digestive biscuits are commonly used for cheesecake bases, you can experiment with other types of biscuits such as graham crackers or shortbread for different flavour variations. Adjust the quantity of butter accordingly to achieve the desired consistency.
Easy No-Bake Passionfruit Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings30
minutesIngredients
200g Digestive biscuits
100g Unsalted butter
300g Cream cheese (full fat)
250ml Double cream
100g Caster sugar
3 Leaves of gelatine (Soaked in cold water for 5 minutes)
1 jar (370g) Passionfruit curd
Directions
- Place the digestive biscuits in a ziplock bag, removing excess air before sealing. Crush the biscuits with a rolling pin until they reach a rough breadcrumb texture.
- In a saucepan, melt the butter. Add the crushed biscuit crumbs to the melted butter, mixing well until thoroughly combined.
- Press the crumb mixture firmly into the bottom of a 20cm springform tin. Chill the tin in the fridge while you prepare the topping.
- In a small saucepan, heat half of the double cream until it is just hot. Turn off the heat. Squeeze the excess water from the gelatine and add it to the hot cream, stirring until dissolved. Set aside to cool slightly.
- In a large mixing bowl, combine the cream cheese, sugar, and the remaining double cream. Whisk the mixture until it becomes light and fluffy.
- Slowly pour the gelatine mixture into the cream cheese mixture while continuing to whisk for 2 minutes. Fold in half of the passionfruit curd.
- Spread the cream cheese mixture evenly over the biscuit base, using a palette knife or spatula to smooth the top.
- Gently heat the remaining passionfruit curd in the microwave until it reaches a runny consistency, being careful not to overheat.
- Pour the runny passionfruit curd over the top of the cheesecake, using the back of a spoon to spread it evenly across the surface.
- Cover the cheesecake with cling film and refrigerate for at least 4 hours before slicing and serving.