No-Bake White Chocolate Passionfruit Cheesecake
By T2T Food Blogger Kathryn
No-bake White chocolate,
OK, before I go any further, I’ll warn you that this is really good, easy to make, and it is simply irresistible.
It’s light, zingy creamy and perfectly balanced. No-bake makes this amazingly simple to make, it's a foolproof option for a last minute dessert or jazzed up Birthday cheesecake.
This refreshing tropical passionfruit & white chocolate cheesecake definitely hits all the right spots.
2 1/2 cups Butter Snap biscuits (crushed)
Zest of 1 small lemon or lime
1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon
½ cup desiccated coconut, 100g butter, (melted)
1 tablespoon coconut oil, (melted)
500g cream cheese, softened
200g white chocolate, melted
Juice from 2 passionfruit(remove seeds*),
1/2 cup caster sugar, 1 teaspoon lemon or lime zest, 2 teaspoons gelatine, (dissolved in boiling water & cooled)
1 cup heavy cream
Vanilla Chantilly Cream*
150g thickened/ heavy cream, 30g sugar, ½ tsp vanilla bean paste
Base Method; Line a spring form cake tin, with baking paper. In a bowl, combine the crushed biscuits, ground nutmeg, ground cinnamon, coconut, melted butter and coconut oil. Mix till combined.
Press into the tin so there is a even thin layer at the bottom and around the sides. Place in fridge or freeze for 20-30 mins to set.
Filling Method; In a bowl beat the (softened)cream cheese, sugar and zest with an electric mixer until smooth and combined(3-4min). Add the white chocolate, cream and passionfruit juice( mix on low 3min). Stir in the gelatine (whilst warm) to combined.
Pour the cheesecake mixture into the base. Allow to set in the fridge for at minimum of three hours or overnight.
Vanilla Chantilly Cream (optional*)
Combine all the ingredients, Whip until stiff peaks. Top the cheesecake or serve on the side.
Once ready to serve, top with passionfruit pulp and vanilla Chantilly cream.
*Any type of biscuits can be used as base.
*Chantilly Cream is optional (but trust me it’s amazing).
* remove passionfruit seeds, by separating with a strainer.