No Bake Passion Fruit Cheesecake — Creamy Cheesecake de Maracuyá for 8

Versión en Español

No bake passion fruit cheesecake, or cheesecake de maracuyá sin horno, is a crust of crushed vanilla cookies and butter topped with a filling of cream cheese, condensed milk, whipped cream, and gelatin, set in the fridge and finished with a passion fruit topping lightly thickened with cornstarch. It takes 30 minutes of preparation and about 4 hours of chilling, and serves 8.

One of the most refreshing, tropical versions of this classic dessert, with no oven needed.

How to Make Passion Fruit Cheesecake?

The cookie and butter crust is pressed into a springform pan, the filling is beaten until smooth and set with gelatin, and a slightly thickened passion fruit sauce goes on top before a final rest in the fridge.

Nutritional Information

Each serving of passion fruit cheesecake contains approximately 660 kcal, 9 g of protein, 45 g of total fat (28 g of saturated fat), 115 mg of cholesterol, 55 g of carbohydrates, 44 g of sugars, and 180 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade No Bake Passion Fruit Cheesecake Recipe

Preparation: 30 minutes (plus 4 hours chilling)
Servings: 8

Ingredients

Crust

• 200 g of vanilla cookies
• 100 g (7 tablespoons) of unsalted butter, melted

Filling

• 400 g of cream cheese
• 200 ml (¾ cup + 1 tablespoon) of heavy cream (35% fat)
• 1 can (397 g) of sweetened condensed milk
• 10 g of unflavored gelatin
• 60 ml (¼ cup) of cold water

Passion fruit topping

• 200 ml (¾ cup + 1 tablespoon) of passion fruit pulp
• 50 g (¼ cup) of sugar
• 1 teaspoon of cornstarch

Instructions

1. Grind the cookies in a food processor into fine crumbs. Add the melted butter and mix until moist. Press the mixture into a springform pan with the back of a spoon and chill for at least 20 minutes.

2. Sprinkle the gelatin over the 60 ml of cold water and let it bloom for 5 minutes, then warm it in a water bath or in the microwave for 10 seconds until fully dissolved. In a large bowl, beat the cream cheese until smooth, add the condensed milk, and beat until combined.

3. Separately, whip the cream to soft peaks and fold it into the cream cheese mixture. Add the dissolved gelatin and mix gently until evenly distributed. Pour the filling over the chilled crust, smooth the top, and chill for 2 to 3 hours until firm.

4. In a small pot, combine the passion fruit pulp, sugar, and cornstarch dissolved in a little water. Cook over low heat, stirring, until slightly thickened, then let cool to room temperature. Pour the cooled topping over the set cheesecake and chill at least one more hour before unmolding and serving.

Additional Tips

Strain the seeds or not

Strain the pulp for a smoother topping, or keep some seeds for a nice look and a little crunch.

Make it firmer

For clean slices, increase the gelatin to 14 g and chill for 8 hours.

Use full fat cream cheese

Full fat block cream cheese gives the best structure. Avoid whipped or spreadable types with stabilizers.

Frequently Asked Questions (FAQs)

1. Which cream cheese is best?

Philadelphia style or any full fat cream cheese gives better structure and flavor. Avoid whipped or spreadable versions, which may contain stabilizers.

2. How long does it keep in the fridge?

Up to 5 days in an airtight container or covered with plastic wrap. Freezing is not recommended because the texture loses stability.

3. Can I replace the gelatin with agar agar?

Yes, but agar must be boiled. Use 2 g dissolved in 100 ml of water, boil for 1 minute, and add it hot to the mixture.

Did You Know?

The word cheesecake first appears in English manuscripts of the 15th century, but it was in the United States that it became a national favorite.

Recommended

• Passion Fruit Mousse Recipe
• Chilean Passion Fruit Meringue Pie Recipe
• No Bake Blueberry Cheesecake Recipe
• Chilean Lemon Pie Recipe