Passion Fruit Cheesecake Recipe (No-Bake)
Passion Fruit Cheesecake is a stunning dessert centerpiece. Sweet, tart, creamy and so pretty, it will always draw a crowd. With a ginger cookie crust and a touch of ginger in the filling, the flavor combination is incredible!
Servings: 12
Calories: 480kcal
Equipment
Ingredients
For the crust
- 12 ounces (about 4 cups) Ginger Snap cookies* (you will need about 2 cups of crumbs)
- ½ cup (8 tablespoons) unsalted butter, melted
For the filling
- 1 pound cream cheese, softened to room temperature
- 1 (14-ounce) can sweetened condensed milk (this is about 1¼ cups)
- ¼ cup lemon juice
- 1¼ teaspoon pure vanilla extract
- 1½ teaspoons ground ginger
- 5 tablespoons passion fruit juice, from about 5 (2-ounce) passion fruits
For the topping
- ¼ cup passion fruit juice, from about 4 (2-ounce) passion fruits
- 2 tablespoons honey
- 2 tablespoons passion fruit pulp, including seeds, from about 1 (2-ounce) passion fruit -- optional
Instructions
For the crust
- Add the cookies to a food processor fitted with the blade attachment and blend into fine crumbs. (You should have about 2 cups of crumbs.) Add the melted butter and blend.Pour the mixture into a 9-inch springform pan. Use a one cup measure to gently press it down and spread it about 2 inches up the side. Place it in the freezer until you're ready to fill it.
For the filling
- First, have your passion fruit juice ready. Here's How to Juice Passion Fruit.
- In a large bowl, use an electric mixer on a low speed to mix the cream cheese with the sweetened condensed milk until smooth. Then add the ginger, vanilla and passion fruit juice. Blend until it's smooth.
- Remove the crust from the freezer and pour the filling into it. Use a small spatula to spread it out evenly. Cover tightly with plastic wrap and place in the refrigerator until it's set, about 3 hours.
For the topping
- Mix the passion fruit juice with the honey. (If the honey is thick, thin it by heating it for a few seconds in a microwave, or run the bottle/jar under hot water.
Add the topping, slice and serve
- Remove the cake from the refrigerator and pour the passion fruit juice-honey mixture evenly over the top. Then spoon the 2 tablespoons of the pulp, including the seeds, around the edges of the cake, just inside the crust (if desired).Place the pan on a serving platter and gently open the springform pan. Slice and serve.
Notes
*For a gluten-free version you can use gluten-free ginger snaps.
Calorie count it only an estimate.
Nutrition
Calories: 480kcal