Passionfruit Cheesecake

A simple and delicious no-bake Passionfruit Cheesecake with a crunchy biscuit base, a sweet and creamy filling and a passionfruit jelly topping.

5 from 1 vote

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Course: desserts

Cuisine: Australian recipe, Cheesecake, western

Prep Time: 30

Chilling time: 6

Total Time: 6 30

Servings: serves

Calories: 352kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Food processor or Thermomix
Kettle/jug

Ingredients

For The Base

250 g plain sweet biscuits (like Arnotts Marie)
125 g butter melted

For The Filling

3 teaspoon gelatine powder dissolved in ⅓ cup boiling water
500 g cream cheese full fat, room temperature
75 g (⅓ cup) caster sugar
300 ml thickened cream
1 tbs lemon juice
170 g can passionfruit pulp or fresh

For The Passionfruit Jelly Layer

1 teaspoon gelatine powder dissolved in 2 tbs boiling water
170 g can passionfruit pulp or fresh

Instructions

Grease and line a 23cm round springform tin with baking paper and set aside.
Crush the biscuits in a food processor and place into a separate bowl. Add the melted butter and mix until well combined.
If using a Thermomix: Place the butter into the Thermomix bowl and melt for 2 minutes, 80 degrees, Speed 2. Add the biscuits and mix for 10 seconds, Speed 8.
Firmly press the mixture into the bottom of the prepared tin and then place it into the fridge.
Dissolve the gelatine powder in the boiling water (see notes). Set aside.
Use hand-held beaters or a stand mixer to beat the cream cheese and caster sugar until smooth and creamy.
If using a Thermomix: Mix the cream cheese and caster sugar for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the dissolved gelatine and beat through.
If using a Thermomix: Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
Add the cream and lemon juice and beat for 2 minutes or until slightly thickened. Stir through the passionfruit pulp.
If using a Thermomix: Add the cream and lemon juice and mix for 2 minutes, Speed 3 or until thickened. Add the passionfruit pulp and mix for 10 seconds, REVERSE, Speed 2, or until combined.
Pour the mixture over the prepared base and place into the fridge for 1-2 hours or until set.
To make the passionfruit jelly layer, mix the extra can of passionfruit pulp through the dissolved gelatine and gently pour over the top of the set cheesecake.
Return to the fridge for 4 hours or until set.

Notes

RECIPE NOTES & TIPS

Baking tin - a round springform tin is needed for this recipe. This allows for easy removal of the jelly cheesecake once set. Grease and line it with baking paper before using.
Cream cheese - have your cream cheese at room temperature to ensure the smoothest cheesecake texture.
To dissolve the gelatine - place boiling water into a small bowl. Sprinkle over the gelatine powder and whisk quickly with a fork to dissolve. Set aside to cool slightly.
Chill for a minimum of 4 hours (or overnight) prior to serving - to ensure the cheesecake is fully set and will slice neatly.
Storage - place in an airtight container and store cheesecake in the fridge for up to 3 days.
Freezing - I do not recommend freezing this cheesecake.

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