Will this cheesecake set even though it has no gelatine?

Yes! One of the reasons why I love this White Chocolate and Passion Fruit Cheesecake so much is that it doesn’t involve worrying about gelatine (we have all been there with rather ‘rubbery’ desserts after adding too much…). The combination of the whipped cream, cream cheese and white chocolate, coupled with the setting time in the fridge, ensures it sets firm enough to slice whilst still giving the most beautiful creamy, melt-in-the-mouth texture.

How do I decorate the cheesecake?

I like to top with gently whipped cream and more passion fruit (cut into slices and with the juices drizzled over). White chocolate curls look very pretty too.

How come I don’t need to use the oven?

There are lots of different types of cheesecakes… many of which use the oven (like the iconic New York Cheesecake or Spanish Burnt Basque Cheesecake). However, there are plenty of simple no bake cheesecake recipes which are ideal if you are looking for an easy dessert to build your confidence. This White Chocolate and Passion Fruit Cheesecake is the perfect recipe to get you started.

White Chocolate and Passion Fruit Cheesecake

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This delicious White Chocolate and Passion Fruit Cheesecake is the perfect make-ahead dessert for when you want something simple that still looks impressive.

Author: Margie
Prep Time: 20 minutes
Chill Time: 6 hours to overnight
Cook Time: 10 minutes
Total Time: 0 hours
Yield: Serves 10-12 1x
Category: Pudding
Method: No Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

For the cheesecake:

200g gingernut biscuits
60g butter, melted, plus extra to grease
400g good-quality white chocolate, broken into pieces
600g full-fat cream cheese, at room temperature
150ml double cream
3 passion fruits, halved

To decorate:

300ml double cream
3 passion fruits

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Instructions

Grease and line the base and sides of a 20cm / 8 inch loose-bottomed cake tin with non-stick baking paper. Set aside.
Tip the gingernut biscuits into a food processor and blitz into fine crumbs. Add the butter and whizz again until you have the desired crumbly consistency.
Tip the biscuit mixture into the prepared tin and pat into a smooth and compact layer using the back of a spoon. Cover and chill in the fridge whilst you make the filling.
Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir occasionally until smooth and melted. Remove from the heat and leave to cool slightly.
Scoop the insides from the 3 passion fruits into a sieve over a bowl. Using a spoon, press down to extract as much juice as possible and catch all the seeds. Set aside.
Whisk together the cream cheese and double cream until just holding its shape. Pour in the melted chocolate and passion fruit juices, then continue to whisk until just combined.
Spoon the mixture over the biscuit base in an even layer, finishing by smoothing over the top. Cover with cling film and chill in the fridge for at least 6 hours, or until set.
To decorate: whisk the double cream until you have medium peaks. Spoon over the top of the cheesecake and decorate with the remaining passion fruit pulp and slices, if wished.

9 Inch Spring Form Cake Tin - Set of 2

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Notes

Biscuits: if you don’t have gingernut biscuits, you can swap for others like lotus or digestives. Just be aware you will have to adjust the butter (see ‘Substitutions and Variations’).

Decoration: you can decorate with a whole host of different fruits - mango and pineapple stays with the tropical theme, but a few raspberries will add a beautiful pop of colour and delicious flavour too.

Room temperature: it is really important that your cream cheese is at room temperature so that it combines properly with the cream. It is also really important that you let the white chocolate cool to room temperature before adding it to the rest of the ingredients, otherwise it will start to clump as soon as it touches the cold cream.

Whipped cream: take care to whip the cream just to medium peaks for the decoration - if you over whip, it will split and you will eventually get something akin to butter.