Passion Fruit No Bake Cheesecake - Without Gelatin
Serves 8
20 mins prep
5 mins cook
480 mins chill
25 mins total
This no bake passion fruit cheesecake is fluffy, rich, and tangy with swirls of easy homemade passion fruit curd. It has a thick and crunchy graham cracker crust. This recipe is stabilized with white chocolate (no gelatin) which gives the cheesecake a hint of white chocolate flavour and is a great vegetarian option! The passion fruit cheesecake has a beautiful creamy but set texture.
Passion Fruit Curd
Graham Crust
Filling
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Passion Fruit Curd
In a medium saucepan, combine the egg yolks and sugar and whisk until smooth. Add the passion fruit, vanilla, and salt.
1 ½ large egg yolks⅕ cup granulated sugar2 oz passion fruit pulp⅕ tsp sea salt¼ tsp pure vanilla extractCook on medium-low heat, whisking constantly until thickened and immediately take off heat. Add the cold butter and whisk until melted and smooth.
⅕ cup butter cubedTransfer to a non metal bowl and press plastic wrap right on the surface of the curd. Refrigerate until completely cold.
Graham Crust
Prepare your 9" or 8" square pan by lining with parchment paper. Put two strips of parchment paper like a cross, overlapping and leaving handles on all the sides for easy removal.
Combine the cracker crumbs, brown sugar, and salt and stir. Add melted butter and mix until it clumps.
⅔ cup crushed graham crackers⅕ cup butter1 tbsp brown sugar⅕ tsp sea saltPour mixture into pan and smooth with spatula or spoon until even. Use the flat bottom of a glass to pack down the crust evenly. Set aside while you prepare your filling.
Filling
Bring a small saucepan of water to a boil. Melt the chocolate in a heatproof bowl placed on top of the saucepan, making sure that it does not touch the water. Stir until smooth. Set aside to cool to room temperature.
2 oz white chocolateWhisk whipping cream until stiff peaks. Set aside in a cold place.
¼ cup whipping creamWhisk together softened cream cheese, salt, powdered sugar, and vanilla until smooth and creamy. You can do this by hand.
4 oz cream cheese⅕ cup powdered sugar¼ tsp pure vanilla extract⅕ tsp sea saltAdd the melted white chocolate into the cream cheese mixture and whisk until completely smooth. It is very important that the cream cheese is at room temperature or else the white chocolate will seize.
Whisk 1 cup of passion fruit curd into the cheesecake mixture and very gently fold in the whipped cream until smooth.
¼ cup prepared passion fruit curdPour cheesecake mixture on top of crust and smooth. Dollop remaining curd on top of the cheesecake and swirl with a butter knife or toothpick.
Refrigerate for at least 8 hours or overnight. For extra crisp edges when cutting, pop it in the freezer for 2 hours just before cutting. To serve, pull up by the parchment paper handles and place onto a large cutting board. Cut with a sharp knife, wiping between each cut.
