This no-bake coconut cheesecake with passion fruit is a delicious dessert or snack to celebrate summer! The two protagonists in this recipe are coconut and passion fruit, which together provide a fresh-sweet tropical touch to this cheesecake. Are you already getting the urge to make it? This recipe is extra easy because you make it in half an hour (plus a night in the fridge to firm up) and you don't need an oven.
Coconut cheesecake with passion fruit
30 minutes (+ overnight refrigerator)
Comprehensive
What is a cheesecake?
Cheesecake is a sweet, creamy cake that consists of a thick layer of cream cheese filling and a base of dough or crumbled cookies. The texture of cheesecake ranges from dense and rich to airy and mousse-like, depending on the method of preparation.
The best-known variety is the traditional New York-style cheesecake, which is often baked slowly and at a low temperature, sometimes with a water bath to prevent cracks in the filling and ensure even cooking.
But you don't always have to bake a cheesecake. As in this recipe for a no-bake coconut cheesecake with passion fruit, you can also let the cake set in the refrigerator. You then don't need an oven to make a cheesecake.
What does passion fruit taste like?
Passion fruit is a round fruit with a leathery exterior and a kind of jelly-like interior full of seeds. The fruit is native to South America. Passion fruit tastes relatively sweet and is often used in sweet dishes with a tropical flavor palette. As in this recipe for a no-bake coconut cheesecake with passion fruit, where it is a perfect counterpart to the rich, creamy texture of the cheesecake filling.
Easy no-bake cheesecake recipe
Are you looking for a simple but delicious dessert? This no-bake coconut cheesecake with passion fruit is great for if you don't have much baking experience or have never made a cheesecake before. In fact, this recipe is very easy because you make both the base and the filling without baking.
Cheesecake without an oven
A no-bake cheesecake, like this coconut cheesecake with passion fruit, is ideal for when you don't have an oven in your kitchen or when you prefer not to use the oven on a hot day. By putting the cheesecake in the refrigerator overnight, it will stiffen and naturally take on its desired firm texture. Handy right?
What you need:
3 leaves of gelatin
275 gr oatcakes or whole wheat digestives
70 gr melted coconut oil
or unsalted butter
50 gr coconut rind
+ extra for garnish
250 ml of whipped cream
1 bag of whipped cream stiffener
100 gr powdered sugar
400 gr cream cheese
200 ml coconut milk
4 passion fruits
25 gr granulated sugar
1 tbsp cornstarch
20 ml of water
1 cake
What to do:
1
Line a 24 cm springform pan with baking paper. Fill a bowl with water and soak the gelatin leaves in it.
2
Put the oatcakes in the food processor and crumble completely. Add the melted coconut oil and coconut zest and mix again until the oil is absorbed by the cookie crumbs. Spread this mixture over the bottom of the springform pan and press with the rounded side of a spoon or the bottom of a glass. Place the springform pan in the refrigerator.
3
Whip the cream together with the whipping fix and powdered sugar until stiff with a whisk or food processor. Add the cream cheese together with 3/4 of the coconut milk and continue beating on a low setting until all lumps are removed. Heat the remaining coconut milk in a saucepan over low heat and melt the gelatin in it. Add this mixture to the whipped cream mixture and continue to beat for 1 minute. Spread the mixture over the cake base and put back in the refrigerator overnight to stiffen (or at least 6 hours).
4
Put the passion fruit pulp along with the sugar in a saucepan and heat over low heat. Mix the cornstarch with the water and add. Stir well and then put into a "cold" bowl to cool completely on the countertop.
5
Spread the cooled passion fruit mixture over the no-bake coconut cheesecake and top with some extra coconut rind for garnish.
6
Don't forget to share your recipe in your Instastory with the tag @easyculi!
