Passion fruit cheesecake (no cheese)

I’m going to let you into a little secret. This recipe for passion fruit cheesecake doesn’t contain any cheese! That’s right – no cheese at all. It relies on Greek yoghurt to provide the cheesy taste, which means it’s lower in calories. I’ve used passion fruit in both the filling and the topping for double fruitiness. And with only 4 ingredients for the filling and 3 for the topping, it couldn’t be easier to make!

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Passion fruit cheesecake

Let me introduce you to my passion fruit cheesecake. It is the lightest cheesecake you have ever tasted. Honestly. And it really doesn’t contain any cheese! I’ve based the recipe on my citrus cheesecake which is flavoured with orange, lemon and lime.

The cheesy taste comes from combining thick Greek yoghurt with condensed milk. The sourness of the yoghurt cuts through the sweetness of the condensed milk perfectly, providing a rich cheesy tasting filling.

The filling is further enhanced by the tartness of the passion fruit pulp. And then it is layered between crispy biscuits before being heated in the microwave for 4 minutes to allow it to thicken.

Once cooled, the cheesecake is topped with a deliciously tangy passion fruit glaze.

The result is a light, fresh-tasting creamy cheesecake that makes the ideal after-dinner dessert or tea-time treat.

This passion fruit cheesecake my current favourite dessert – I’m sure it will become yours too!

Why do I love it so much?

I love this passion fruit cheesecake for so many reasons.

• With only 4 ingredients for the filling, and 3 for the topping, it couldn’t be easier to make.
• You just mix the ingredients together and layer between biscuits – no beating necessary.
• It only takes 4 minutes to bake in the microwave.
• The topping takes less than 5 minutes to make.
• It only contains 293 calories per slice (based on 10 servings) – so you can have a second helping without feeling guilty.
• This passion fruit cheesecake is the perfect dessert for an elegant dinner party, yet simple enough to make for a mid-week family dessert.

Ingredients

You can get the complete list of ingredients and full instructions for making this passion fruit cheesecake on the printable recipe card at the end of this post.

• Passion fruit pulp – I normally buy fresh passion fruit pulp from the fruit and vegetable aisle at my local supermarket. You can sometimes find it in small tins in the canned fruit aisle. If you can’t find it prepackaged like this, you can substitute with fresh ripe passion fruits and just cut them in half and scoop out the pulp. I used 90 gram (3 ounce) packets both both the topping and the filling, which was approximately one-third of a cup for each.
• Condensed milk – not to be confused with evaporated milk. This is a white creamy thick milk that has been sweetened with sugar and then slow-cooked to allow most of the moisture to evavourate.
• Greek Yoghurt – I used plain yoghurt, but lemon flavoured Greek yoghurt would work well too. If you can’t get Greek yoghurt you can substitute it with natural thick yoghurt.
• Biscuits (cookies to my US readers 🙂 ) – I used Nice (pronounced ‘niece’) biscuits. They have a slight coconut flavour that goes well with the passion fruit. They are widely available in the UK – in the US you could substitute with Graham crackers and in South Africa, you can use Tennis biscuits. You won’t need the entire packet of biscuits – I used just over three-quarters.

For the topping you will need:

• Passion fruit pulp
• Sugar – to cut through the tartness of the passion fruit.
• Cornflour (or cornstarch) – for thickening.

How to make it

You will need a mixing bowl and a microwave-safe dish for assembling the cheesecake.

Start off by combining the Greek yoghurt, condensed milk and passion fruit in a mixing bowl.

Arrange a layer of biscuits on the bottom of your baking dish.

Pour half of the yoghurt mixture over the biscuits and arrange another layer of biscuits on top.

Pour the remaining yoghurt mixture on top so that you end up with 2 layers of biscuits, and two layers of yoghurt mixture.

My microwave is 900-watts. If your microwave is more powerful you will only need 3 minutes, or 5 minutes for a 700-watt microwave. The idea is for the condensed milk to come to the boil so that the mixture thickens.

Remove from the microwave and set aside to cool while you make the topping.

Make the topping

To make the topping, place the passion fruit pulp, sugar and cornflour into a small saucepan.

Bring to the boil, stirring continuously, then lower the heat to a simmer and continue to stir until the mixture starts to thicken. This will take about 2 minutes.

The actual amount of cornflour you will need depends on how much juice is in your passion fruit pulp. Start off by mixing in one teaspoon of cornflour. If it doesn’t thicken sufficiently, mix another teaspoon of cornflour with a tablespoon of water and drizzle it in slowly while you are stirring.

Allow the topping to cool and then spread it evenly on top of the yoghurt mix in the baking dish.

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How to serve

For the photos, I cut slices of the passion fruit cheesecake out of the baking dish and arranged them on a plate. I have to say that this was a very messy business, and in reality, you would probably serve spoonfuls of this cheesecake directly from the baking dish.

‘If you want to be fancy and make this dessert for a dinner party, I would suggest making the cheesecake in individual ramekins. It will look a lot more professional!

Questions

Pin for later

If you would like to make this passion fruit cheesecake why not pin the recipe to one of your Pinterest boards so you can find it easily. Just click on the image below.

Other recipes

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• Homemade raspberry ripple ice cream – with only 4 ingredients and no ice cream maker
• Puff pastry custard slices – filled with creamy creme patisserie.
• Creamy Eton mess – made with frozen fruit and one-minute microwave meringues
• Peppermint crisp fridge tart – the ultimate South African favourite dessert.
• Homemade cream puffs – complete with instructions for easy choux pastry.

The recipe

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

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I have linked this recipe to #CookBlogShare week 10 run by Sisley & Chloe which was hosted this week by yours truly.