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No-bake passion fruit cheesecake

Even though passion fruit is available in stores year-round, it gives me more of a summer feeling. As a result, this no-bake passion fruit cheesecake is the ideal summer cake.

Preparation time

40 min preparation + 1 hour 30 min resting

Portion

12 servings

Level

Medium

Print this recipe

Ingredients

For 12 servings

For the base

  • 175 g (gluten free) speculoos
  • 70 g hard margarine

For the cheesecake

  • 500 g low fat cream cheese (e.g. Philadelphia light)
  • 200 ml plain cream
  • 100 g Zùsto 
  • 3 passion fruits
  • 2 packets of Agar-Agar (2 g per packet)

For the topping

  • 6 passion fruits
  • 1 orange (for the juice)
  • 1 packet of Agar-Agar (2 g per packet)

Equipment

  • Round springform pan (of 24 cm for a flatter cheesecake / 20 cm diameter for a taller cheesecake – mine was 24 cm) 
  • Baking paper 
  • Chopper or blender 
  • 2 mixing bowls
  • Saucepan

Preparation method

For the base

  1. Grease the springform pan with margarine. Cut the baking paper to size (1 round piece for the base) and 1 long strip for the raised sides. Glue these against the sides and base. This will make it easier to unlatch the springform pan without any cake sticking to the edge.
  2. Crumble the speculoos cookies in a chopper and place these in a mixing bowl.
  3. Melt the hard margarine on a low wattage in the microwave and pour the melted margarine over the speculoos cookie crumbs. Mix it all with a wooden spoon.
  4. Drop it into the springform pan and press it in firmly. Leave it in the fridge while you make the filling.

For the cheesecake

  1. Pass the juice of the 3 passion fruits through a sieve to remove all the seeds.
  2. Place all the ingredients (including the passion fruit juice) in a mixing bowl and mix briefly. Pour it all into a saucepan and heat it.
  3. Add in the Agar-Agar and mix with a whisk while bringing the mixture to a boil. Let it cook for a minimum of 2 minutes (I always let it cook the slightest bit longer, just to be sure).
  4. Allow the mixture to cool a bit while you do the dishes :).
  5. Remove the springform pan from the refrigerator and pour the mixture over the speculoos base. Place it back in the refrigerator for at least 1 hour.

For the topping

  1. Pour the juice (+ seeds) of the 6 passion fruits in a saucepan. Squeeze the orange, then add both the orange and its squeezed juice to the passion fruits.
  2. Add the Agar-Agar and let the juice boil for at least 2 min. Remove from the stove and allow to cool (not too much or it might stiffen). Make sure the juice is no longer hot.
  3. Take the cheesecake out of the refrigerator and pour the juice over it. Spread it out quickly with the back of a spoon or spatula.
  4. Put it back in the refrigerator for at least 30 min.

Enjoy!

Nutritional values

No-bake passion fruit cheesecake For 1/12th of the cake
Energy (kcal) 243
Fats (g) 17.9
Of which saturated fats (g) 1.4
Carbohydrates (g) 13
Fiber (g) 3
Protein (g) 4.6

About Yasmine Marchal

Hi, I’m Yasmine from the pastry blog Tartes Yaya. As well as running my blog, I work full time as an IT project manager. Baking is my creative outlet, but I also enjoy sports (jogging, hiking, aerial dance and horse riding).

I’m mum to an 8 year old boy, Ilyas, and a 6 year old girl, Fatou. In August 2018, Ilyas was diagnosed with type 1 diabetes (an autoimmune disease that is not caused by eating too much sugar… just to clarify that! ;)).Even though a type 1 diabetic can eat whatever they want and don’t have to follow a special diet, their body has greater difficulty in processing real sugars because the body is not able to produce insulin itself or manage insulin spikes properly.

My son’s diabetes led me to discover Zùsto and since then, Zùsto has been my favourite sugar substitute!

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