Ingredients
Scale
- 1 ½ cups crushed butter cookies (Alternatively, graham crackers)
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream, whipped until stiff peaks form
- 1 cup passion fruit pulp, fresh or canned
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin (optional), dissolved in warm water
Instructions
- Mix the crushed butter cookies with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to create the crust.
- Beat the cream cheese and powdered sugar in a separate bowl until smooth.
- Whip the heavy cream in another bowl until stiff peaks form, then gently fold it into the cream cheese mixture.
- Add the passion fruit pulp and vanilla extract, folding gently to combine.
- Dissolve gelatin in warm water (if using) and add it to the mixture for added firmness.
- Pour the cheesecake filling over the crust and smooth the top.
- Refrigerate for at least 240 minutes, or until set.
- Serve chilled and enjoy!
Notes
Ensure your cream cheese is softened for easy blending and use fresh, cold heavy cream for better volume when whipping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Fruity Dessert
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: no bake cheesecake, passion fruit dessert, creamy cheesecake, fruity dessert, summer dessert