Easy Passion Fruit Cheesecake
A creamy, fruity cheesecake featuring vibrant passion fruit flavor and a simple no-bake preparation, perfect for any dessert occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
For the filling
- 16 ounces cream cheese, softened Ensure cream cheese is at room temperature.
- 0.75 cups powdered sugar
- 1 cup heavy whipping cream Whip until stiff peaks form.
- 0.5 cups passion fruit puree Fresh or store-bought.
- 1 tablespoon lemon juice
- 1 each fresh passion fruit for topping (optional)
Instructions
Preparation
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until evenly coated and press firmly into the bottom of a 9-inch springform pan. Refrigerate to set.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar until combined.
- Add the passion fruit puree and lemon juice, mixing until well incorporated.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
- Pour the cream cheese mixture over the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Serving
- Once set, remove cheesecake from the springform pan and drizzle with extra passion fruit puree. Garnish with fresh passion fruit if desired. Slice, serve, and enjoy!
Notes
For a unique crust, digestive biscuits or vanilla wafers can be used. Leftover cheesecake will stay fresh covered in the refrigerator for about 5 days. Freeze slices for up to 2 months. Use a warm knife for clean slicing.