This is a simple yet utterly delicious recipe for Passionfruit Cheesecake. This dessert is a fantastic treat for anyone who loves the unique combination of creamy and tangy flavours. What’s great about this recipe is its simplicity – you don’t need to be an experienced baker to create something that looks and tastes this good.
The base of the cheesecake is made from dark chocolate digestive biscuits, giving it a rich and satisfying crunch. Combined with melted butter, it forms the foundation for the creamy layer that follows. The filling is a smooth blend of cream cheese, white chocolate and double cream, whipped together with a touch of vanilla extract for that classic cheesecake flavour. The tangy and aromatic pulp of passionfruit adds a tropical twist to the cheesecake, creating a delicious contrast with the creamy filling.
This no-fuss recipe requires minimal active preparation time, making it an ideal choice for a make-ahead dessert. Let’s get started and indulge in this creamy delight!
Passionfruit cheesecake
Ingredients
- 180g dark chocolate digestive biscuits
- 50g butter
- 300g cream cheese
- 300ml double cream
- 200g white chocolate
- 1 tsp vanilla extract
- 4 passionfruit
Directions
- Pop the biscuits into a food processor and blitz until crumbed. Add the melted butter and whizz again until the mixture starts to clump together like wet sand.
- Pour the biscuit mixture into a cake tin and press it down using the back of a spoon. Put the base in the fridge to firm up a little while you get on with the filling.
- Melt the white chocolate and then set aside to cool a little.
- Beat the cream cheese in a bowl, then in a separate bowl whip the cream until you have soft peaks. Slowly fold into the cheese along with the vanilla extract.
- Fold in the white chocolate and combine well to complete the topping.
- Pour the topping over the biscuits, smooth the top, cover the tin with cling film and refrigerate overnight.
- Take the tin out of the fridge for 10 minutes before unclipping the cake tin.
- Cut the passionfruit in half and scoop the pulp into a jug, then pour over the cheesecake. Slice and serve. Enjoy!
