- 250 gram cookies of your choice, we’ve used Bastogne (Dutch cinnamon tasting cookies)
- 100 gram butter
- 500 gram cream cheese
- 6 passionfruit
- 1 lemon (juice + zest)
- 250 ml cream
- 50 ml water
- 6 gelatin leaves
- 2 tablespoons sugar
Kitchen equipment needed
- food processor, blender or rolling-pin to crush the cookies
- spring form
- silicone kitchen brush
- small bowl
- small saucepan + whisk
- standmixer or handmixer
Preparation — 10 minutes
Start making cookie crumbs, you can use a food processor, blender or even a rolling-pin to do so. MELT butter in a small sauce pan and mix them together with your cookie crumbs.
COAT a spring form with butter and press the cookie crumbs into the form to create a very easy pie crust. Place in the refrigerator until the filling is ready.
SOAK the gelatin leaves in cold water. HEAT water, sugar and juice of half a lemon in a small sauce pan. Turn down the heat when the gelatin leaves are soft, squeeze the water out of them and dissolve in the water and sugar mixture. Use a whisk to reach a smooth mix and let it cool off to room temperature.
Finishing the no-bake passionfruit cheesecake — 5 minutes + waiting time
Use a standmixer or handmixer to make a smooth filling. COMBINE cream cheese, cream, lemon zest and pulp of 3 passionfruit. STIR the gelatin mixture into the cream cheese filling. SCOOP the filling into the spring form, redrigerate and wait about 3 hours (or until firm).
SERVE with extra passionfruit pulp and if desired you can add some whipped cream.