Description

Creamy, tangy no-bake cheesecake with a buttery biscuit crust, topped with fresh passion fruit pulp and slices — a tropical twist on a classic dessert.

Ingredients

Units Scale

1 1/2 cups digestive or graham cracker crumbs
1/3 cup unsalted butter, melted
16 oz (450g) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped to stiff peaks
3–4 passion fruits, pulp scooped out
Extra whipped cream (optional, for garnish)
Passion fruit slices (for decoration)

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Instructions

Mix biscuit crumbs with melted butter and press firmly into the base of a springform pan. Chill for 15 minutes.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
Fold in the whipped cream gently until well combined.
Pour mixture over the crust and smooth the top. Chill for at least 4 hours or overnight.
Before serving, top with fresh passion fruit pulp and garnish with slices and whipped cream if desired.
Slice and enjoy chilled.

Notes

Ensure cream cheese is fully softened to avoid lumps.
Use a springform pan for easy removal.
Chilling overnight gives best results.

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 18g
Sodium: 210mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg