No Bake Passion Fruit Cheesecake
This No Bake Passion Fruit Cheesecake is a tropical delight! Creamy, tangy, and easy to make, it’s perfect for any occasion.
Equipment
- Mixing Bowls
- Electric Mixer
- 9-inch Springform Pan
- Rubber spatula
- Measuring cups and spoons
Ingredients
For the Crust:
- 1.5 cups graham cracker crumbs
- 1/3 cup sugar for the crust
- 1/3 cup butter melted, for the crust
For the Filling:
- 16 ounces cream cheese softened
- 1 lime lime zested
- 0.5 lime lime juiced
- 1 cup heavy whipping cream
- 1/3 cup sugar for the filling
- 6 fresh passion fruits
Instructions
Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs, 1/3 cup of sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Ensure that the crust is compact for a sturdy base. Place the pan in the refrigerator while you prepare the filling.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the zest and juice of half a lime, along with 1/3 cup of sugar. Continue to mix until well combined and silky.
Whip the Cream
- In another bowl, whip the heavy cream until stiff peaks form. This step is crucial as it adds lightness and airiness to your cheesecake filling. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped cream; you want the filling to remain fluffy and light.
Add Passion Fruit
- Cut the fresh passion fruits in half and scoop the pulp into the cheesecake mixture. Gently fold the passion fruit pulp into the filling. The seeds and vibrant color will add a beautiful touch and enhance the tropical flavor.
Assemble the Cheesecake
- Pour the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth the top. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
Serve and Enjoy
- Once the cheesecake has set, carefully remove it from the springform pan. Slice into wedges and serve chilled. You can garnish with additional passion fruit pulp or lime zest for an extra pop of flavor and color.
Notes
- Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy.
- Refrigerate the cheesecake for at least 4 hours or overnight for best results.
- Use ripe, fragrant passion fruits for optimal flavor and avoid shriveled ones.
- Substitute the graham cracker crust with crushed cookies or a nut-based crust for variations.
- Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months.