Description
A refreshing and fruity no-bake cheesecake perfect for any occasion!
Ingredients
Scale
- 200g digestive biscuits (or graham crackers)
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 100g powdered sugar
- 1 teaspoon vanilla extract
- 200ml heavy cream, whipped
- 3 ripe bananas
- 4 passion fruits
- 1 tablespoon lemon juice
- 1 tablespoon honey
- A pinch of cinnamon (optional, for garnish)
Instructions
- Prepare the Base:
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with the melted butter until fully combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator for about 30 minutes.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until well incorporated.
- Slice one banana and add it to the mixture along with the pulp from two passion fruits and lemon juice. Mix well.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the chilled biscuit base and spread evenly.
- Slice the remaining two bananas and arrange them over the top.
- Scoop the pulp from the remaining two passion fruits and drizzle over the bananas.
- Chill the Cheesecake:
- Refrigerate the cheesecake for at least 4 hours, or until set.
- Serve:
- Before serving, drizzle honey over the top and sprinkle lightly with cinnamon for added flavor if desired.
Notes
- Ensure the cream cheese is fully softened before mixing to achieve a smooth texture.
- For a more intense passionfruit flavor, add extra pulp to the cheesecake mixture.
- To make slicing the cheesecake easier, dip a knife in hot water before each cut.
- The cheesecake can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 4 hours chilling
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice