There isn't an easier pie than a no-bake passionfruit cheesecake. Surprisingly refreshing, a real summery cheesecake! Ready in 15 minutes, no effort at all
The main thing:
Made by Véronique
Published at 2015-08-25, this recipe is for 12 people and takes 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 12-10-2021
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Start making cookie crumbs, you can use a food processor, blender or even a rolling pin to do so. Melt butter in a small saucepan 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 saucepan. 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.
Use a stand mixer 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 springform, refrigerate and wait about 3 hours (or until firm). Serve with extra passionfruit pulp and if desired you can add some whipped cream.