Sweet Easy Recipes: No-Bake Chocolate & Passion Fruit Cheesecake
This no-bake chocolate and passion fruit cheesecake is a decadent tropical dessert, combining creamy chocolate cheesecake with tangy passion fruit glaze.
Servings: 12 slices
Ingredients
For the Crust
- 7 oz (200g) digestive biscuits or graham crackers, crushed
- 3.5 oz (100g) unsalted butter, melted
For the Chocolate Cheesecake Filling
- 10 oz (280g) dark chocolate, chopped
- 14 oz (400g) cream cheese, softened
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Passion Fruit Glaze
- 1 cup (240ml) passion fruit juice or pulp (about 6–8 passion fruits)
- 1/4 cup (50g) granulated sugar
- 1 Tbsp cornstarch
- 2 Tbsp water
Instructions
Prepare the Crust
- In a bowl, combine the crushed biscuits with melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan. Chill while you prepare the filling.
Make the Chocolate Cheesecake Filling
- Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave in short intervals. Let cool slightly.
- In a large bowl, beat the cream cheese, sugar, vanilla, and salt until smooth and creamy.
- Whip the heavy cream to soft peaks and fold it into the cream cheese mixture.
- Fold in the melted chocolate until fully incorporated.
- Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
Prepare the Passion Fruit Glaze
- In a small saucepan, combine passion fruit juice and sugar. Bring to a gentle simmer over medium heat.
- Dissolve cornstarch in water and stir into the passion fruit mixture.
- Cook, stirring constantly, until the glaze thickens slightly. Remove from heat and cool to room temperature.
Assemble the Cheesecake
- Pour the cooled passion fruit glaze over the chocolate cheesecake layer.
- Refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.
- Slice and serve chilled.