Passionfruit Cheesecake
This no bake Passionfruit Cheesecake recipe comes together quickly with a homemade passionfruit syrup and will still serve a bunch of people.
Servings 10
Calories 332kcal
Ingredients
Base
- 150 grams / 5.3 ounces graham crackers crushed
- 50 grams / 3 ½ tablespoons butter melted
Cheesecake
- 2 passionfruit
- 100 grams / ½ cup superfine/caster sugar
- 340 grams / 12 ounces cream cheese room temperature
- 200 milliliters / ¾ cup + 1 ½ tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Base
- Line a loaf tin with greaseproof paper.
- Place the crushed graham crackers and butter into a bowl.
- Pour into the loaf tin and press firmly and evenly. Set aside.
Cheesecake filling
- Meanwhile, place the passionfruit and half the sugar into a saucepan on medium heat.
- Stir and heat until the sugar has dissolved and the mixture is bubbling intensely, approximately 3 minutes.
- Remove from the heat and pour the syrup into a small dish and set aside.
- Place the cream cheese into a bowl and beat until smooth, approximately 2 minutes with a hand beater.
- Add in half the remaining sugar and beat to until smooth and the sugar has dissolved, approximately 1 minute with a hand beater, repeat with the remaining sugar.
- Beat the cream until stiff peaks form and fold through the cream cheese until well combined.
- Add half the passionfruit syrup and vanilla extract and fold to combine.
- Spoon the cream cheese mixture over the chilled base and smooth out to fill the tin nice and evenly with the back of a spoon or offset spatula.
- Spoon the remaining passionfruit syrup over the cheesecake in teaspoon portions and swirl the passionfruit syrup through.
- Lightly tap the tin to remove any air bubbles you created with the swirls and place in the fridge to set for at least 4 hours or preferably overnight.
- Remove from the fridge and pull out of the tin.
- Slice evenly and serve chilled.
- Dig in
Video
Notes
- Weight of the syrup in grams: The weight of the passionfruits prior to cooking the syrup was 84 grams and once cooked, the syrup weight was 69 grams.
- Cream cheese: The core of our creamy cheesecake is room temperature full fat cream cheese, this helps give us a light cheesecake that is easy to mix until smooth.
- Cream: Fluffy and lightly whipped cream helps the no bake hold it's shape. It also helps bind the cream cheese and compliment the passionfruit.
- You can pour the syrup without swirling: If you prefer to pour a passionfruit syrup over the top of your cake instead of swirling, simply prepare the syrup until the sugar has just dissolved and set aside to cool a little, but it should still run off your spoon like maple syrup. Once the cheesecake is ready, remove from the tin, set on a serving plate and lightly drizzle the syrup over the entire top of the cake.
- Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
- Best made ahead of time: As it needs to chill for at lest 4 hours or preferably overnight. You can prepare the cheesecake in advance, allowing it to chill and set in the refrigerator until you're ready to serve. It's a convenient option for parties, gatherings, or whenever you want a stress-free dessert.
Nutrition
Calories: 332kcal