This delightful no bake Passionfruit Cheesecake Slice is easy to make and even easier to fall in love with!
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Why you'll love this recipe
Smooth, creamy, zesty and sweet, this cheesecake slice is perfect as a dinner party dessert or brought along to your "bring a plate" gathering.
It comes in slice form – though you could easily adapt the recipe to make a cake.
Rescued from the pages of a 1971 Women's Weekly cookbook, it's one to add to your favourites collection. The recipe book is named "100 Fabulous Cheesecakes" and I reckon this has to be in the top 10 in this book. Perhaps it's even the absolute best.
Here's the original recipe (but keep scrolling to the recipe card at the end for updated measurements and instructions):
Ingredient notes
For the base you'll need:
- Marie or other plain, sweet biscuits
- desiccated coconut
- butter, melted.
The filling and topping is made from:
- cream cheese
- cottage cheese
- condensed milk
- gelatine powder
- water
- lemon juice
- grated lemon rind
- white vinegar
- thickened cream (heavy cream)
- passionfruit.
How to make Passionfruit Cheesecake Slice
Start by greasing a slice tin (approx 27 x 17 cm) and line with baking paper, leaving excess on the sides to lift out slice once cooked.
The base
To make the base, crush the biscuits to crumbs using a chopper, food processor or rolling pin. Combine the biscuit crumbs, coconut and melted butter. Press the mixture into the slice tin using your hands and the back of a dessert spoon.
Place into the refrigerator to set while you make up the filling.
The filling
Make the filling by beating the two cheese until smooth.
Then, dissolve the gelatine in the ¼ cup of water. Place the bowl into a hot water bath if necessary to ensure all of the gelatine dissolves.
Add the gelatine mixture, condensed milk, lemon juice, lemon rind and vinegar to the cheeses and beat again until mixture is smooth and creamy.
Whip the thickened cream until soft peaks form and then fold through mixture.
Add pulp from passionfruit and gently fold through mixture.
Pour mixture onto crumb base and smooth out evenly using a spatula.
The topping
The topping is deliciously easy. Just spread the pulp from two passionfruit over the filling.
(I was tempted to change the topping to something more elaborate. But I'm so glad I stuck with the original recipe. It's just so perfect as it is!)
Place the slice into the fridge and allow to set for at least 4 hours.
Ease the slice, whole, from the tin and then cut into slices using a sharp knife.
Storage
Your cheesecake should last up to 3 days in the fridge. It can also be frozen. Wrap well in plastic food wrap and place in an airtight container before freezing for up to 3 months.
More passionfruit recipes
Passionfruit season? Here are some more recipes to capture the magic of passionfruit pulp:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Passionfruit Cheesecake Slice
Equipment
- slice tin (28 x 18 cm approx)
Ingredients
Base
- 150 grams Marie or other plain, sweet biscuits
- ⅓ cup desiccated coconut
- 90 grams butter, melted
Cheesecake Filling
- 250 grams cream cheese
- 200 grams cottage cheese
- 395 grams condensed milk
- 2 teaspoons gelatine powder
- ¼ cup water
- ¼ cup lemon juice
- 1 teaspoon grated lemon rind
- 2 teaspoons white vinegar
- ¾ cup thickened cream ( heavy cream)
- 2 passionfruit
Topping
- 2 passionfruit
Instructions
Base
- Grease a slice tin (approx 27 x 17 cm) and line with baking paper, leaving excess on the sides to lift out slice once cooked.
- Crush biscuits to crumbs using a chopper, food processor or rolling pin.
- Combine biscuit crumbs, coconut and melted butter.
- Press into the tin using your hands and the back of a dessert spoon.
- Place into refrigerator.
Filling
- Beat cream cheese and cottage cheese until smooth.
- Dissolve gelatine in the ¼ cup of water, Place the bowl into a hot water bath if necessary to ensure all of the gelatine dissolves.
- Add gelatine mixture, condensed milk, lemon juice, lemon rind and vinegar and beat again until mixture is smooth and creamy.
- Whip thickened cream until soft peaks form and then fold through mixture.
- Add pulp from passionfruit and gently fold through mixture.
- Pour mixture onto crumb base and smooth out evenly using a spatula.
Topping
- Carefully spread passionfruit pulp over top of smoother out filling mixture.
- Place into fridge and allow to set for at least 4 hours.
- Ease the slice, whole, from the tin and then cut into slices using a sharp knife.
Jeanne
We market stallholders are having a xmas barbeque after market is closed and I'm making two of these slices plus your lemon meringue Pie tomorrow for sunday. I'm sure they will be a bit success! Thank you Libby 😉
Libby Hakim
That's awesome - both are great choices 🙂 You're very welcome! Enjoy!
Nym
I cannot thank you enough for this! This wonderful recipe was in the book my mother gave me, then I gave it to my daughter, who discarded it (Gasp!@), and I even recently purchased a copy of the book only to find this dish missing 🙁
I cannot wait to make it! 🙂
Libby Hakim
*Gasp* alright!! She doesn't know what she gave away! So pleased you found the recipe here at Cooking with Nana Ling. Enjoy the slice, it's such a delish one.