No-bake cheesecake with passion fruit curd and coconut biscuit crust.
Passionfruit No-Bake Cheesecake
This easy summer dessert is perfect for dinner parties, casual gatherings, or a sweet treat with afternoon tea. Light, refreshing, and no-bake, it comes together quickly and looks as good as it tastes. The tropical tartness of passion fruit pairs beautifully with the creamy cheesecake filling, all resting on a crunchy coconut biscuit crust.
One of the best things about this dessert is how versatile it is. You can swap the passion fruit for any fruit puree you love. Mango, raspberry, or strawberry all work wonderfully. The combination of creamy, tangy, and crunchy textures makes every bite irresistible.
Whether you are serving it as a show-stopping finale to a summer meal or just indulging in a sweet afternoon pick-me-up, these cheesecake cups are simple to make, packed with flavor, and guaranteed to put a smile on everyone’s face.
Passionfruit No-Bake Cheesecake
12
slices45
minutes5
minutes573
kcal8
hours8
hours50
minutesPassionfruit Curd and Coconut Crust Cheesecake
Ingredients
- For the cheesecake bater:
500 g of cream cheese at room temperature
1 cup heavy cream
1/2 cup passion fruit puree
2/3 cups sugar
2 tsp gelatine powder
1 tsp hot water
- For the crust:
2 packs 210g of Shirley coconut biscuits
3/8 cups of melted butter
- For the passion fruit curd:
1 cup granulated sugar 200 g
4 large egg yolks
1 large egg
2/3 cup passion fruit puree
1/2 cup salted butter
1/4 cup of fresh passion fruit pulp
Directions
- For the passion fruit curd:
- Heat a large pot with water and bring it to a simmer
- In a large bowl crack one egg and 4 egg yolks, add the sugar and whisk.
- Incorporate the passion fruit puree whisk in.
- Place the bowl over the simmering water to form a Bain Marie. Whisk continuously to avoid lumps and scrambling the eggs. Whisk until the mixture thickens and becomes pale. The means the eggs have cooked.
- At this point add the butter in small cubes and mix into the curd.
- Remove the curd from the Bain Marie and place into a bowl over ice to cool down as fast as possible.
- Once cooled fold in the fresh passionfruit pulp.
- Reserve.
- For the crust:
- In a food processor, crush the biscuits to a fine crumb.
- Pour into a bowl and mix in the melted butter.
- Pour into a 8 inch springform cake pan and press down with a glass.
- For the cheesecake batter:
- Mix the gelatine with 1 tsp of hot water and let it bloom.
- Heat the passion fruit puree and add the bloomed gelatine and let it dissolve then remove from. the heat and let it cool over ice.
- In a stand mixer, beat the cream cheese until there are no more lumps. then add the cooled passion fruit puree, and sugar and beat on high until well incorporated.
- Whip the heavy cream to stiff peaks and fold into the cheesecake batter.
- Pour over the crust the pattern and tap it on the counter to remove air bubbles and even out the surface. Then add dollops of passionfruit curd and swirl in with a chopstick.
- Cover with plastic wrap and let its sit in the fridge for 7 hours (overnight) or until set.
- Once set, serve with more curd and fresh passionfruit.
- It keeps in the fridge for 3 days or 3 months in the freezer.
Nutrition Facts
- Calories: 573kcal