This recipe for no bake passionfruit cheesecake with sweet chilli and ginger is a sweet and creamy dessert, packed full of tangy passionfruit flavours.
How to make no bake cheesecake
This no bake cheesecake is a really easy recipe to throw together. There’s no baking needed. Just be sure to make it a couple of hours in advance so it has time to set in the fridge.
Simply pulse the biscuits and press them into the base of your tin. Mix the icing sugar with the cream cheese then add the double cream and passionfruit seeds.
There’s no gelatin in this vegetarian cheesecake
I haven’t used gelatin to make my passionfruit cheesecake – meaning that it’s suitable for vegetarians. People often add gelatin to cheesecake to make it more stable – I only realised this recently. I’m sure I’ve accidentally eaten non-vegetarian cheesecake without being aware of it in the past. Without the gelatin this passionfruit cheesecake is slightly softer but as long as you store it in the fridge you shouldn’t have any trouble.
It’s a great dessert to make in advance as it needs to set in the fridge anyway so you may as well get all the work done the day before or in the morning ready to serve in the evening.
We absolutely loved this – the sweet chilli is mild enough for the kids and the cheesecake looks so pretty with the passionfruit and red chilli flecks decorating the top. Heinz have a whole range of different chilli sauces to explore. Find out more about Heinz sauces*.
If you like this you might like my sweet potato cheesecake
Here’s how to make no-bake passionfruit cheesecake with sweet chilli and ginger:
No bake passionfruit cheesecake with chilli and ginger
- 200 g ginger snap biscuits
- 80 g butter
- 300 g cream cheese
- 150 ml double cream
- 110 g icing sugar
- 6 passionfruits
- 2 tbsp honey
- 1 tbsp Heinz sweet chilli sauce
Grease a 20cm flan dish.
Place 200g biscuits into a food processor and pulse until they've turned into crumbs. Alternatively place them in a bag and bash with a rolling pin.
Melt 80g butter and stir into the biscuits until well combined. Press into the base of the flan dish. Place in the fridge.
Sift 110g icing sugar into a large mixing bowl and beat with 300g cream cheese until thick and thoroughly mixed. Pour in 150ml double cream and beat again until thick and creamy.
Cut open four of the passion fruits and scrape out the juice and pulp. Stir into the cream mixture.
Remove the biscuit base from the fridge and pour the creamy mixture over the top, smoothing the top.
Cool in the fridge for 1-2 hours, or longer, until set.
Place 2 tbsp honey, 1 tbsp sweet chilli sauce and the juice and pulp of the remaining two passion fruits into a small saucepan. Heat gently over a low heat until the honey has dissolved and the sauce has thickened, this will take around five minutes.
Allow to cool slightly, then spread over the top of the cheesecake.
Return to the fridge for another 30 minutes or so to allow the topping to set.
Pin no-bake passionfruit cheesecake with sweet chilli and ginger for later
*Disclaimer: this is a collaborative post with Heinz.