Chill this overnight to develop the blueberry flavor and give the filling time to set.
Why This Recipe Works
- Biscoff cookies add rich, caramelized flavor to the no-bake crust.
- Beating the cream cheese will make it silky and smooth.
- Whipping the cream will thicken and aerate the filling.
I’m all about cheesecake in any form, whether it’s Japanese-style and cotton soft or a towering slab like they serve in New York; I’d even take a scoop of cheesecake ice cream, with graham cracker bits mixed right in. So when a friend asked if I looked down on “no-bake” cheesecake, my answer was a resounding, “Hell no!”
Sure, there are times I want a classic cheesecake, but there are also times at the height of summer when you couldn’t pay me to fire up the oven. Yet the middle of summer is just when I could really go for a slice of cheesecake, all tangy and cool and loaded with fresh fruit.
Beyond keeping my oven off and the temperature down, no-bake cheesecake is eggless, which gives it a super clean flavor profile—freed from the custardy yolks, the creamy dairy notes really stand out. That simplicity makes no-bake cheesecake an excellent vehicle for fresh fruit, where it takes on a real berries-and-cream vibe.
Serious Eats / Vicky Wasik
Most no-bake cheesecake recipes either incorporate gelatin for body, which can quickly veer into a weirdly panna cotta-like territory, or else fall back on what I call the Key lime pie method. As you might expect, this technique relies on a chemical reaction between citrus juice and sweetened condensed milk to thicken the filling. It’s a great, cheesecake-y twist on Key lime pie, but far too citrusy and acidic to scratch the itch when I’m craving cheesecake.
hocolate and passion fruit is a match made in heaven, trust me! Add cream cheese to this couple, and you’ll get awesome dessert that I’m making today! Yum!
You probably noticed that I am a cheesecake fan. I particularly like no-bake version, which means that I just mix some cookie crumbs with melted butter to make the crust, and for the filling I like to make cheesecake mousse. The flavor combinations are endless, so you can also check my no-bake walnut, honey and fig cheesecake, no-bake passion fruit cheesecake, cheesecake hearts with raspberry sauce, guilt-free blueberry cheesecake, no-bake coconut cheesecake or no-bake double chocolate cheesecake! Quite a collection, right?
For this cheesecake I made the crust by mixing some chocolate cookie crumbs with melted butter. I pressed the mixture into a cake ring, and the crust was done!
I decided to make two flavors, so first I made chocolate and cream cheese mousse and poured it into the mold halfway. Then, I made passion fruit cream cheese mousse and poured it onto frozen chocolate cream cheese mousse, but I left some space for the glaze. And the glaze is, again made of passion fruits!
I decorated my cheesecake with some melted chocolate and one lovely passion fruit that I managed to find in a supermarket – they are not very easy to find where I live. Anyway, that’s it, so let’s get to work!
No-Bake Chocolate and Passion Fruit Cheesecake
by:Tereza Alabanda,The Pastry Maestra
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ISPIŠI PDF (HR)
Prep. time : 40 minutes
Cook time : 0 minutes
Ready in 40 minutes plus cooling
Level : Advanced
Chocolate Cookie Crust:
- Chocolate cookies, ground 100g (3.5oz)
- Butter, melted 50g (1.8oz)
Chocolate Cream Cheese Mousse:
- Cream cheese 150g (5.3oz)
- Milk 40g (1.4oz)
- Sugar 55g (2oz)
- Vanilla powder
- Gelatin 3g (1.5 sheets)
- Dark chocolate 115g (4oz)
- Cream 35% 115g (4oz)
Passion Fruit Cream Cheese Mousse:
- Cream cheese 160g (5.6oz)
- Passion fruit puree 85g (3oz)
- Sugar 55g (2oz)
- Gelatin 3g (1.5 sheets)
- Cream 35% 160g (5.6oz)
Passion Fruit Glaze:
- Passion fruit puree 70g (2.5oz)
- Water 30g (1oz)
- Glucose syrup 10g (1Tbsp)
- Sugar 45g (1.6oz)
- Gelatin 3g (1.5 sheets)
- To make cookie crust put ground chocolate cookies into a bowl, and add melted butter. Stir with a silicone spatula to combine. Wrap the bottom of the 16cm (6″) in diameter and 5cm (2″) high cake ring with cling film, and line it with acetate strip. Transfer the mixture into the mold, and then press it into the bottom using a back of a spoon. Put it in the fridge to chill.
- To make dark chocolate cream cheese mousse soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Put cream cheese into a bowl, and now mix it with your silicone spatula until it becomes smooth. Put the milk into a bowl, and add sugar and vanilla, and stir with a whisk to combine. Heat up this mixture in the microwave. The milk is hot, and now add gelatin and stir until it melts. Add this mixture to cream cheese and stir with a whisk until it becomes uniform. Add melted dark chocolate into the mixture and stir well with a whisk. Whip the cream in your stand mixer fitted with whisk attachment to soft peaks. Add whipped cream into the cream cheese mixture. Stir with a silicone spatula until the mixture becomes uniform. Pour the mixture into the prepared mold. Shake the mold to distribute the mousse evenly. Smooth the top using your small spatula, and then put it in the freezer until it sets completely.
- To make passion fruit cream cheese mousse soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Put cream cheese into a bowl, and mix it with a silicone spatula until it softens. Put passion fruit puree into a bowl. Add sugar and stir with a whisk. Heat up this mixture in the microwave. Puree is hot – add soaked gelatin and stir until it melts. Pour warm mixture into cream cheese and stir with a whisk until the mixture becomes uniform. Whip the cream in your stand mixer fitted with whisk attachment to soft peaks. Add lukewarm passion fruit mixture into whipped cream. Stir with a whisk until it becomes uniform.
- Pour your passion fruit cream cheese mousse mixture onto the frozen chocolate cream cheese mousse until you fill the mold almost to the top. Shake the mold to distribute the mousse evenly. Smooth the top using your small spatula, and then put it in the freezer until it sets completely.
- To make passion fruit glaze soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Put passion fruit puree into a measuring cup. Add water, sugar and glucose syrup and stir well with a whisk. Heat this mixture in the microwave. Add soaked gelatin to hot puree and stir until it melts. Leave this mixture to cool down a bit.
- Pour lukewarm glaze onto frozen passion fruit cream cheese mousse. Put it back in the freezer until it sets.
- The cheesecake is set. Decorate it with melted chocolate, passion fruit, and for additional bling-some shiny silver pearls.
- There, your delicious no-bake chocolate and passion fruit cheesecake is done! Enjoy!
Well, what do you think about this post?
Please leave your comment on YouTube, thank you!
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!
No-Bake Strawberry Cheesecake
Makes 8 servings
8 ounces cream cheese, softened
1/3 cup sugar
1 cup sour cream
2 teaspoons pure vanilla extract
8 ounces prepared whipped topping, thawed
1 prepared graham cracker crust (6 ounces)
1 pound fresh strawberries, hulled and halved lengthwise
Nutrition Per Serving
Per serving: 450 calories
48 g carbohydrates
3 g protein
26 g fat
and 70 mg cholesterol
#### Nutritional analysis provided by Other
If you prefer to make a graham cracker crust, combine 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter. Press the mixture into a 9-inch pie plate and bake for 8 minutes in a preheated 350°F oven. Cool completely.
How would you rate No-Bake Strawberry Cheesecake?
Back to TopTriangle
- This is the 1st homemade cheesecake that I’ve made & it was delicious! My husband, daughters & grandchildren loved it as much, if not more than I did! This wl be my recipe from now on! Thanks epicurious!!! Great job!!!
- This is really delicious! I’ve made it several times. Sometimes I use almond flavoring instead of vanilla and it’s really good as well. I then decorate with chocolate Magic Shell drizzle all over and then make white chocolate melted drizzle all over it. I totally decorate the top with the strawberries differently every time also. I wish I had the option here showing a picture of it because it is stunning! I highly recommend!
- I did the recepy without the sour cream and it turn out great 👅 loved it
- Unfortunately it turned out as pudding at the end. Not the cake for me I guess. Still taste fine.
- Wasn’t sure what to expect, but was delicious! Was easy to make and was very good. Will make again (possible replacement for my traditional cheesecake).
- Here in Italy is time of strawberries and this is definitely my favourite cheesecake. This recipe is very simple and the final result is a terrific cake, much appreciated from my babies.
I usually make this cheesecake by covering the surface with a misture of isinglass and strawberry sauce in order to emphasize the taste of strawberries. It is very tasty.
I have posted it on my blog at: http://www.ricettedalmondo.it/cheesecake-alle-fragole.html
Have a look!
- Didn’t have much time, so I made this cheesecake. It was very easy to make , with few ingredients and was delicious! This will be my go-to dessert from now on. Everyone loved it!
- The recipe was very easy. I prefer no bake cheesecake over the traditional cheesecake. This receipe was very quick as required very little effort. I gave my co-worker a slice on Thanksgiving and now she wants me to make her on for Christmas!
- Went with low fat ingredients, loved how light and flavorful it was. Perfect cheesecake substitute for those late night cravings. Would love to try it again with different fruits or even frozen!
- Wonderful! I used low fat sour cream, cream cheese and Cool Whip and this turned out light and very mousse-y. Not quite the texture of a regular no-bake cheesecake because it was so super light and airy but I topped it with my homemade strawberry rhubarb sauce and could not believe it was so low fat and fabulous. Not to mention easy to make. Thank you!
- This should have 4 forks for easiness. Flavor is good – not massive cheesecake flavor but nice. And was handy to throw together on a hot night and put in the freezer in place of ice cream pie. Put fresh strawberries, peaches and blackberries on top. Big hit!
Carrot Sheet Cake With Cream Cheese Whip
Inspired by Brazilian bolo de cenoura, this carrot cake skips the tedious step of grating carrots and blends them right into the batter instead.
No-Bake Peach Cheesecake With Wheat Thins Crust
The salty-sweet crust on this no-bake peach cheesecake is not to be missed.
Cinnamon Sour Cream Coffee Cake
The addition of cardamom gives this classic coffee cake a flavorful and unexpected zing
Sour Cream and Onion Mashed Potatoes
Like your beloved bag of sour cream and onion chips, but make it mashed potatoes.
Classic Cream Cheese Frosting
This classic frosting couldn’t be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste gives it a pretty speckled look, but if you don’t have it on hand, pure vanilla extract will lend the same flavor.
Blackberries and Vanilla Cream With Crispy Puff Pastry
This hassle-free version of delicate mille feuille comes together quickly thanks to store bought puff pastry and a quicker alternative to pastry cream.
Carrot Cake With Cream Cheese Frosting
Our favorite carrot cake is moist, full of shredded carrot and fragrant spices, and topped with an extra-tangy cream cheese frosting.
oday I’m making amazing egg free, no-bake passion fruit cheesecake! Since my yummy dessert is no-bake I won’t even need to use my oven, which is very convenient since the summer is in its full swing! Awesome, right?
A Few Words about Passion Fruit
Passion fruit! Two words, one cute flower, one tasty fruit and that’s it, nothing more to be said about it, right?! Well – wrong! I can bet my best spatula that, when you think about passion fruit, never, and I mean never, would you think of suffering and death of Jesus Christ! Am I right or am I right?! Well, here’s the story!
Passiflora edulis, in Latin, or passion fruit as we know it, is a plant that originates from Brazil. Back in the 17th century, Brazil was the only place on earth where you could find it, but that is not the most important thing in this story! No, Jesuit missionaries are! You see, Jesuit missionaries were converting people to Christianity all over the world, but in Brazil, somehow, somebody found a rather peculiar ‘teaching aid’ – and yes, it was the passion fruit! They used the passion fruit’s flower to “explain” the passion of Jesus – meaning, every part of the flower was representing a certain step or an image related to the crucifixion of Jesus Christ! Weird stuff, ha?!
Public Domain, Wikipedia
The three styles represent the three nails; the five stamens represent the five wounds on the body of Christ; the ovary, which is oval and set on a stalk is a hammer used to drive the nails; the spiky corona, visible above the petals is the crown of thorns, and ten petals are ten “good” apostles – Judas and Peter were not included for obvious reasons! How about that?! Boooom! Mind blowing!
One humble, pretty flower and one small, colorful plant burdened with such a humongous load, I still can’t wrap my mind around it, no matter how many times I tell this story!
OK, back to the future, as they say, and in our future I see a wonderful, extra yummy and simple dessert, so let me show you how to make it!
I will make simple crust suing graham cracker crumbs and melted butter. Then, I’ll make delicious egg free cream cheese mousse which I’ll enrich with pure vanilla. When my mousse sets, I’ll make cream cheese and passion fruit mousse and pour it onto my first mousse. When my second mousse sets, I will decorate my cheesecake with lots of fresh fruits. And that’s it! Easy-peasy! No-bake passion fruit cheesecake, here we come!
If you are a cheesecake fan, check my other cheesecake recipes like, for example – no-bake fig, walnut and honey cheesecake, strawberry cheesecake bars, no-bake double chocolate cheesecake, no-bake chocolate and passion fruit cheesecake, no-bake coconut cheesecake or guilt-free blueberry cheesecake, I hope you’ll find something you’ll like!
No-Bake Passion Fruit Cheesecake Recipe
Prep. time : 20 minutes
Ready in 20 minutes plus cooling
Level : Basic
- Graham crackers, ground 100g (3.5oz)
- Butter, melted 50g (1.8oz)
- Cream cheese 180g (6.3oz)
- Sour cream 50g (1.8oz)
- Milk 50g (1.8oz)
- Sugar 55g (2oz)
- Gelatin 4g (2,5 leaves)
- Vanilla powder or scraped vanilla pod
- Cream (35%) 180g (6.3oz)
Passion Fruit Mousse:
- Cream cheese 200g (7oz)
- Passion fruit puree 100g (3.5oz)
- Sugar 70g (2.5oz)
- Gelatin 4g (2,5 leaves)
- Cream (35%) 200g (7oz)
- To make the crust put ground graham crackers and melted butter into a bowl. Stir with a silicone spatula to combine.
- Line 16cm (6.3″) in diameter, and 6cm (2.3″) high cake ring with acetate strip.
- Transfer the ground cracker mixture into the mold and smooth its surface with the bottom of a glass. Then, smooth the edges using the back of the spoon. After that put everything in the fridge to set.
- To make cream cheese mousse, soak gelatin in cold water. As soon as the gelatin softens take it out and squeeze to get rid of the excess water. Put the cream cheese into a bowl, and mix it with a silicone spatula until it becomes smooth. Add sour cream and continue mixing until the mixture becomes uniform. Put milk into another bowl, add sugar and vanilla and stir with a whisk to combine. Heat up this mixture in the microwave. When the milk gets hot add gelatin and stir until it melts. Add this mixture to cream cheese mixture and stir with a whisk until it becomes uniform. Whip the cream in a stand mixer fitted with whisk attachment to soft peaks. Add cream cheese mixture into the whipped cream and stir with a whisk until the mixture becomes uniform.
- Pour the mixture into the prepared mold and shake the mold to distribute the mousse evenly. Then put it in the freezer until it sets completely.
- To make passion fruit mousse soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Put the cream cheese into a bowl, and mix it with a silicone spatula until it softens. Put passion fruit puree into a bowl, add sugar and stir with a whisk. Heat up this mixture in the microwave. When the puree is hot add soaked gelatin and stir until it melts. Pour warm mixture into the cream cheese and stir with a whisk until the mixture becomes uniform. Whip the cream in a stand mixer fitted with whisk attachment to soft peaks. Add lukewarm passion fruit mixture into whipped cream and stir with a whisk until it becomes uniform.
- Pour passion fruit mousse mixture onto the frozen cream cheese mousse until you fill the mold to the top. Shake the mold to distribute the mousse evenly, and then put it in the freezer until it sets completely.
- When the cake is set decorate it with some fresh fruits – strawberries, raspberries, blueberries, red currants and kiwi.
- There, your delicious no-bake passion fruit cheesecake is done! Enjoy!
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Cheesecake is one of those perfectly dreamed up desserts: tangy-sweet filling, silky all the way through the slice, with a hit of crunch at the end from a buttery cookie crust. While there are a couple of methods to make the dessert, in the summer you’ve got to go no-bake. It’s simple to assemble, feeds a crowd, and a great way to show off the year’s best fruit. This no-bake peach cheesecake boasts a rich and subtly tart whipped cream, cream cheese, and sour cream filling, with peach jam folded in for a bit of added sweetness. Juicy macerated peaches are the ideal topper. But here’s the best part: Instead of a classic graham cracker crust, this one uses Wheat Thins. The extra-crunchy salty-sweet crackers hold up to the creamy filling as the cheesecake sets in the refrigerator.
3 cups Wheat Thins (about 6½ oz.)
1 Tbsp. granulated sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ cup (1 stick) unsalted butter, melted, slightly cooled
Filling and assembly
12 oz. cream cheese, room temperature
6 Tbsp. sour cream or plain whole-milk Greek yogurt
6 Tbsp. powdered sugar
2 tsp. fresh lemon juice
1½ tsp. vanilla bean paste or vanilla extract, divided
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided
6 Tbsp. chilled heavy cream
½ cup peach or apricot jam
3 large peaches, thinly sliced
¼ cup (packed) light brown sugar
How would you rate No-Bake Peach Cheesecake With Wheat Thins Crust?
- The filling never fully set, but the flavors were good.
- To begin, I considered another reviewer comments and with a graham cracker crust I have used repeatedly; and I’m a fan of sweet/savory flavor profiles. Otherwise I made this recipe as written. The one star is due to the excellent topping of fresh peaches which, by itself, deserves 4-5 stars. As for the “cheesecake” neither the texture or the flavor reflects the finished product. The texture is essentially “pudding” even after overnight in the fridge. I did not expect classic baked cheesecake texture but neither did I expect pudding. The peach flavor very faint after using a high quality peach preserve. All that being said I am keeping the peach topping instructions for use with other desserts going forward. The topping rescued the “pudding pie”.
- The crust is a little too salty for my taste. The flavor of the cheesecake is really good but it never hardened, maybe omit a little of the whipping cream next time? Definitely has potential!
- Wheat thins hint of salt crackers might work.
- Why oh why would you EVER use Wheat Thins for a cheesecake crust? Too much salt! Use a different firm cookie / biscuit if you must but never a salty cracker. Save the cracker for your cheese board.
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Posted June 15, 2016 by filed under Cakes, Dessert, Layer cakes, Mousse – Cheesecake, Nobake desserts, Party.
About a decade ago, if you asked someone about passion fruits, they would probably be like “Hmm? What’s that?” – the intriguing tropical fruit sounded like a mysterious species to most of cold-climate habitats. Nowadays, thanks to advanced food transportation services and the curious mind of all food lovers out there, passion fruits have become more well-known and a popular ingredient in various exotic sweet recipes. True to its name “passion”, it has an enticing fragrance that is tangy, floral-y, and a lightly sweet flavor which is oh, so refreshing. Since passion fruit only grows in tropical climate, it is one of the truest representatives when it comes to summer desserts. It is best paired with mango, yogurt, or coconut; but the fragrance of passion fruit itself alone is already enough to make the whole dish shine.
Today I would like to introduce my family’s all-time favorite dessert, the No-Baked Passion Fruit Cheesecake. It’s summer time, and the “no-bake” makes it sound even better. This is a super-easy cake with the use of lady fingers as cake base, a passion fruit cheesecake layer and on top of that, a thin layer of passion fruit jelly. I used store-bought ladyfingers for the cake layer, which leaves only the cheesecake part and the jelly on top for you to make. Ladyfingers are basically sponge cake baked to crunchiness, and become soft and moist again when soaked in a reasonable amount of liquid. The cheesecake part, well, you basically can’t go wrong with cheesecake. A little bit of sweetness from the jelly, a little bit of sourness from the passion fruit cheese, and together with the softness of the lady fingers, this cake will have you do a little dance after the first bite. Sounds delightful enough? Let’s get started!
NO-BAKED PASSION FRUIT CHEESECAKE RECIPE
- 1 Spring-form or loose-bottom pan of 18-cm diameter or a mousse ring with similar size.
- Parchment paper
MAKE 1 cake of 18 cm in diameter and approx. 4.5 cm height
A. Cake Base:
- 6 – 10 ladyfingers/ Savoiardi (depending on the cookie’s size)
- 70 ml milk or coconut milk to moisten the ladyfingers
B. Passion Fruit Cheese:
- 30 ml (2 tbsp) water (to soak the gelatin)
- 50 – 60 gram (1/4 cup) caster sugar, to taste, depending on the sweetness of the fruits
- 150 gram (5.3 oz.) cream cheese, softened at room temperature
- 160 ml (2/3 cup) cold whipping cream (30 – 40% fat)
C. Passion Fruit Jelly:
- 30 ml (2 tbsp) water (to soak the gelatin)
- Passion fruit juice (from part B)
- 20 – 30 gram (1.5 – 2 tbsp) caster sugar
D. Decorating Cream: (optional)
- 100 ml (1/3 cup + 1 tbsp) cold whipping cream (30 – 40% fat)
- 10 – 15 gram (1 tbsp) caster sugar, to taste
- ¼ tsp vanilla extract
- Fresh strawberries or other fruits for decoration
Detailed step-by-step instructions and notes can be found in the video in Savoury Days’ YouTube Channel. You can watch below or at this link.
Don’t forget to select HD to view the video with the best definition and quality.
A. Passion Fruit Cheese:
1. Soak the gelatin in 30 ml of water for at least 15 minutes until the gelatin is soft. If using gelatin powder, mix it with water and let it bloom. Then, microwave the gelatin for 20 – 30 seconds until it’s completely melted. Alternately, you can melt the gelatin with double-boiling method like in the video. Mix well so that gelatin completely dissolves in the water and does not stick to the bottom or side of the bowl. Keep warm.
2. Cut the passion fruit in half. Spoon out the passion fruit pulp. Transfer to a saucepan and put on medium heat. Stir constantly. Remove the pan from heat once the juice starts steaming, right before it boils.
3. Strain passion fruit juice through a strainer to get rid of seeds. Heating the juice beforehand helps us extract the juice more easily. After straining, we should get about 120 – 150 gram juice. If you get less than this amount, compensate for the difference with some lemon juice or orange juice.
When passion fruit juice is still warm, transfer 75 gram to another bowl. Add gelatin (prepared in step 2) and about 20 gram sugar into this bowl and stir to incorporate. Add sugar to taste if necessary, the flavor should be balanced between sweet and sour. Let cool.
Reserve the remaining passion fruit juice for the jelly layer.
* This is important before moving on to step 4. Some feedback that I received says that the mixture might curdle when the passion fruit juice is added to the cream cheese mixture in step (4). The reason might be that your juice is too concentrated due to being overcooked in this step. When added to the cream cheese, the acid in passion fruit causes the dairy to precipitate.
To avoid this, be careful not to boil the juice. Other than that, you can take only 50 gram juice (instead of 75 gram) and add some water to thin out the juice.
4. In a bowl, add in cream cheese (softened at room temperature) and 30 gram sugar. At the lowest speed, beat for 1 to 1.5 minutes until the mixture is well-blended. Add in whipping cream and beat until it forms soft peaks and streaks can be observed when moving the whisks around (refer to video for visual details). Now, add in the cooled passion fruit juice, fold or beat at the lowest speed until the mixture is incorporated.
- Only whip cream cheese and cream until soft peak. When mixing it with passion fruit juice, also whisk the mixture just enough for everything to combine. Otherwise, the cream might become grainy.
- Adjust the final cream cheese mixture to taste. If it’s not sweet enough, add some honey or sugar syrup. If you don’t have either, use powdered sugar because granulated sugar might not be able to fully dissolve.
- If you don’t have a handmixer, you can use a wire whisk to whip the cream, but it would take you much more time and sweat.
5. Line the bottom of the pan with parchment paper so that it is easier to move the cake from pan to plate later on.
6. Scrape off sugar from the ladyfingers. Quickly dip both sides of each ladyfinger into milk or coconut milk (do not dip the whole cookies into liquid because they would become mushy). Line the entire pan bottom with ladyfingers.
7. Pour the cream cheese mixture on top. Smooth out the surface, keep refrigerated for at least 2 hours until the cake sets.
B. Passion Fruit Jelly:
1. Soak gelatin in water and melt it the same way we did in part A.
2. Transfer the remaining passion fruit to a bowl, add water or orange juice to get about 100 ml juice total. Add melted gelatin. Add sugar to taste (I used about 20 gram).
Stir to dissolve sugar and all the ingredients are well combined. Gently pour this mixture on top of the cream cheese in the pan. Note that the orange passion fruit juice should not be too warm or it may ruin the cheesecake layer. Chill for another 2 – 4 hours. Serve cold for up to 2 days.
3. If you’d like to decorate the cake, whip cream with sugar and vanilla extract. If you have leftover cream cheese, you can substitute 50 ml cream with 50 gram cream cheese and whip them all together. This cream cheese frosting tastes amazing and pipes beautifully as well.
- The cream used for frosting should include at least 35% fat. As soon as the cream becomes dense and billowy, switch to lowest speed or a wire whisk to avoid over-whipping. Stop right when the cream forms a peak as you lift the whisk up.
- If you want to use cream cheese for the frosting, whisk it well with sugar first before adding cream (like in part A). The frosting reaches stiff peak very fast if it has cream cheese, so be careful and whip at low speed to avoid over-whipping.
I’d recommend preparing this frosting 1 – 2 hours before using. After whipping, keep the frosting in the refrigerator so that it gets denser and pipes better. I didn’t do this, so as you can see in the video, my frosting was a bit runny.
- Very easy recipe for the “recipe-challenged,” such as myself. 😜 Very light, cool, and refreshing summer dessert. I don’t have a food processor so I used a hand mixer and still turned out absolutely perfect.
- This was a huge hit at my card game and with my husband. It is beautiful, light, airy, very tasty and perfect for the summer. I made several as blueberries were in season. I didn’t have time to make the crust and used a graham cracker crust already made (will try making the crust next time). I used a food processor as called for when I made the filling. I chilled the filling overnight in the crust in the refrigerator. The next day I made the topping, but used blackberry jam to mix with the blueberries. I then froze the desert in the freezer and then wrapped tightly in saran wrap after it was frozen. Take out 20 minutes ahead, slice and serve. I would make again (great directions).
- I made the recipe as is and while people liked it, and some even wanted more, it was not a WOW! recipe in my opinion and I won’t be making it again.
- Delicious. I gave
half to my friend
because having that
whole cake in my
couldn’t keep my
fork out of it for
more than 5 minutes!
NOTE: To me, it did
not taste like
cheesecake but more
like a chiffon pie–just not as airy.
- This is an easy recipe and absolutely delicious! I am a nurse and made this for staff at work and got rave reviews!
- This is very good. It doesn’t have the consistency of a baked cheesecake, but it is a nice summer dessert. If I make this again, I will decrease the amount of butter in the crust. I made extra crust, increasing all amounts accordingly, to go higher up the sides of the dessert, but after baking 12 minutes, my crust all slid down to the bottom and was very greasy. I used a measuring cup to press the crust back up the sides and returned it to the oven for two extra minutes. In the end, the crust was nicely browned, but hard as a brick. My coworkers loved it, though and several asked for the recipe.
- This recipe is awesome and always gets rave reviews from guests. No, the crust doesn’t get soggy, but if you want to make sure it doesn’t, just brush it with 1 lightly wisked egg yolk before baking. That seals it. Also – suggest using Stabilized Whipped Cream instead of the whipped cream as described. You can do it in the morning, have the finished pie set for the day, and serve it at night beautifully intact. The Whipped Cream will never self destruct. Just Google Stabilized Whipped Cream and there are lots of recipes for it. Last – this definitely is NOT a cheesecake, it’s very light. But decadently good.
- Amazing cheesecake! A nice light summer dessert! My only issue was the crust which became a bit soggy because of the filling. Is this normal?
In any case, I will definitely do it again!
- I loved this recipe, I used half full fat and half light cream cheese and it was still amazing.
- True, it is not a traditional cheesecake but it is a perfect light summer dessert. Simple to make and a big hit at our barbecue.
- Made this for an event at my work and it was well received. Shouldn’t really be called a cheesecake, but is a nice desert.
Looked beautiful, was easy to make, and tasted good.
I cut down on the sugar a bit, and made a little extra crust to go further up the sides (as recommended below).
- Fabulous! Great reviews from guesta. It was even better the next day as with all cheesecakes. Only suggestion, make sure you make your crust up the sides of the pan quite high, that is the only “support” the cake will have when you remove from pan. This could be made with other kinds of fruit and certainly with low cal creamcheese etc.
- Easy to make and
always gets rave
light cream cheese
and omit whipped
cream topping & is
Much lighter than
cheesecake so ideal
- This dessert was super easy to make. But the flavor was lacking that cheescake flavor. Maybe at 2 8oz cream cheeses. The blueberry topping was great, dont skip that part. Maybe add some blueberry preserve to the filling to give it more blueberry taste. Some people really liked and others left it on their plates.
Make-Ahead and Storage
To make this cheesecake partially ahead of time, assemble the crust up to a couple of days in advance, wrap tightly in plastic, and refrigerate until it’s needed. Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week.
Makes 10 servings
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam
- For filling:Step 2Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.Step 3Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
- For topping:Step 4Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.
How would you rate No-Bake Blueberry Cheesecake with Graham Cracker Crust?
Full disclosure: My recipe is embarrassingly simple. I beat up a pound of cream cheese with about five ounces of sugar, a squeeze of lemon juice, a drop of vanilla, and a pinch of kosher salt in a stand mixer. Once everything’s nice and creamy, I switch to a whisk attachment and whip in twelve ounces of cream. At first, the mixture will look runny and soft, but after a few minutes of aeration it will begin to thicken.
Transfer the whipped cream cheese into the prepared crust, and spread it out in an even layer. It can be near impossible to scrape it into a perfectly smooth finish, so I embrace a more casual presentation with lots of messy swoops and swirls.
And really, messy can be very beautiful indeed.
Chilling the Cheesecake
No-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it’s soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily.
But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a “real” cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.
So if you’re just itching for a bite of something sweet on a lazy afternoon, it’s okay to rush things a little, but if you’d like to cut pretty slices for a dinner party you’ve got to give a no-bake cheesecake plenty of time. And trust me, it’s well worth the wait; compared to the airy texture it has early on, I vasty prefer the velvety density that develops only after several hours of refrigeration.
That gives no-bake cheesecake an edge as a make-ahead dessert, since you can whip it up a day or two in advance. I think it’s best within the first 36 hours, as its brightness will start to dull over time, but that’s admittedly a pastry chef’s pickiness talking. I’ve been assured by my family and co-workers that their test cheesecakes were quite tasty even a week after I dropped them off.
But don’t count on keeping this dessert around for long; it’s light, fresh, tangy, cold, and refreshing—perfect on a summer day when other desserts can seem too heavy or rich. So when you’re ready to kick back and keep cool, remember that cheesecake is beautiful in any form.
How to Make No-Bake Cheesecake
For the Crust:
For the Filling:
- For the Crust: Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Refrigerate until needed. (The crust can be made and held for a day or two if wrapped in plastic.)
- For the Filling: Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.
- Scrape bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of your mixer.
- To Serve: Top with fresh fruit and cut into wedges with a hot chef’s knife, rinsing the knife under hot running water between slices. Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice will be the most difficult and messy to remove).
Stand mixer, flexible spatula, 9-inch pie plate or tart pan
This recipe works great with your favorite graham cracker, but after much experimenting, I’ve found that the stronger spices and deep caramel flavor of Biscoff cookies taste even better in a no-bake crust. You can pick up a package of Biscoff at the store, or make your own if you don’t mind firing up the oven.
Due to variations in formulae, not all brands of cream cheese perform equally well in this recipe. For best results, use Philadelphia cream cheese.
The Perfect No-Bake Crust
When I’m taking a no-bake approach, I prefer a method that puts cream cheese center stage. But before diving into the details, let’s talk crust. Obviously, graham crackers are a classic choice, but having just come off a month of recipe testing for homemade Biscoff, I’ve gotta say: They make a killer crust.
Especially in no-bake form, where crumb crusts lack the nutty, toasty flavors that develop in the oven, Biscoff cookies (whether store-bought or homemade) add a welcome depth of flavor. By comparison, an unbaked graham cracker crust tastes a little blah, though I’m willing to acknowledge that may simply be a personal preference.
Wherever you land on the cookie/cracker divide, making the crust is a straightforward affair: melt some butter, mix in the crumbs, and season to taste with a pinch of salt. From there, scatter the moistened crumbs in a 9-inch pie plate or quiche pan, and press into an even layer with a drinking glass, measuring cup, or some type of flat tool. Since there will be no baking to bind the crumbs together, it’s important to really compress them to avoid, well, a crummy crust.
Pop the crust in the fridge (if you like, it can be wrapped in plastic and held for a few days in advance), then start on the filling.