or scroll for handy tips and a little nostalgia.
This delightful no-bake Passionfruit Cheesecake Slice is easy to make and even easier to fall in love with!
Rescued from the pages of a 1971 Women’s Weekly cookbook, it’s one to add to your favourites collection.
Recipe for Passionfruit Cheesecake Slice
This Passionfruit Cheesecake comes in slice form – though you could easily adapt the recipe to make a cake – and as mentioned above it is a Women’s Weekly classic.
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.
Smooth, creamy, zesty and sweet, it’s perfect as a dinner party dessert or brought along to your “bring a plate” gathering.
Here’s the original recipe (but keep scrolling to the recipe card at the end for updated measurements and instructions):
Making Passionfruit Cheesecake Slice: the base
For the base you’ll need:
- Marie or other plain, sweet biscuits
- desiccated coconut
- butter, melted.
Grease a slice tin (28 x 18cm approx), then 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.
The cheescake filling
The filling is made from:
- cream cheese
- cottage cheese
- condensed milk
- gelatine powder
- lemon juice
- grated lemon rind
- white vinegar
- thickened cream ( or heavy cream/whipping cream)
Make the filling by beating the two cheese until smooth.
Then, dissolve the gelatine in the 1/4 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 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.
Cut into slices in the tin before removing individual slices from the tin using a spatula.
Q. How long will cheesecake last in the fridge?
It will last 3-5 days.
Q. Can I freeze this no-bake cheesecake?
Yes, wrap it up in plastic food wrap and it should last up to 3 months.
Q. Do you have other cheesecake recipes?
Yes, try my Easter Cheesecake and Baked Mango Cheesecake.
Passionfruit Cheesecake Slice
- slice tin (28 x 18 cm approx)
- 150 grams Marie or other plain, sweet biscuits
- 1/3 cup desiccated coconut
- 90 grams butter, melted
- 250 grams cream cheese
- 200 grams cottage cheese
- 395 grams condensed milk
- 2 teaspoons gelatine powder
- 1/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon grated lemon rind
- 2 teaspoons white vinegar
- 3/4 cup thickened cream ( or heavy cream/whipping cream)
- 2 passionfruit
- 2 passionfruit
- Grease a slice tin (28 x 18cm approx).
- 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.
- Beat cream cheese and cottage cheese until smooth.
- Dissolve gelatine in the 1/4 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.
- Carefully spread passionfruit pulp over top of smoother out filling mixture.
- Place into fridge and allow to set for at least 4 hours.
- Cut into slices in the tin before removing from the tin using a spatula.