No-Bake Passionfruit and Pineapple Cheesecake

Name: No-Bake Passionfruit and Pineapple Cheesecake with Digestive Biscuit Crumb
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 50 Grams of Butter; 100 Grams of Digestive biscuits; 320 Grams of Cream cheese; 150 ML of Whipping cream; 50 Grams of Icing sugar; 5 ML of Vanilla essence; 90 Grams of Pineapple passion fruit preserve; 3 Piece of Passion fruit

with Digestive Biscuit Crumb

Tropical, creamy layers on a buttery crumb, bursting with tangy passionfruit and sweet pineapple for a refreshing, indulgent finish.

Cals 414 · Prot 5 · Carbs 27 · Fat 31

60 min

No-Bake Passionfruit and Pineapple Cheesecake with Digestive Biscuit Crumb

Tropical, creamy layers on a buttery crumb, bursting with tangy passionfruit and sweet pineapple for a refreshing, indulgent finish.

Cals 414 · Prot 5 · Carbs 27 · Fat 31

Ingredients

Cheesecake

Butter 4*

50 Grams

Digestive biscuits 10*

100 Grams

Cream cheese 4*

320 Grams

Whipping cream 4*

150 ML

Icing sugar

50 Grams

Vanilla essence

5 ML

Passion fruit topping

Pineapple passion fruit preserve

90 Grams

Passion fruit

3 Piece

Allergens

*4 Milk, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1856 / 414
Fats (g)	30.7
of which saturated (g)	14.3
Carbohydrates (g)	27
of which sugars (g)	16.7
Fibers (g)	2.5
Proteins (g)	4.5
Salt (g)	0.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make crumb

Melt the butter in a pan over a low heat or in a small bowl in the microwave, in short bursts.
Add the digestive biscuits to a food processor and blitz to form a fine crumb.
In a bowl, combine the melted butter and biscuit crumbs.
Mix to form a texture similar to wet sand.

Tip! Don't have a food processor? Place the biscuits into a large ziplock bag and crush with a rolling pin.

2 Layer base

Line a 20cm round loose-bottom cake pan with baking paper, or use a pyrex or ceramic dish un-lined.
Add the crumb to the pan or dish.
Using the back of a spoon, compact the crumb into the base.
Set aside in the fridge while you prepare the filling.

Tip! Alternatively, divide the biscuit crumb between a selection of cups, jars, or bowls (whatever you have on hand will work).

3 Make filling

In a large bowl, use a whisk or electric beater to beat the cream cheese for 5-10 sec until smooth.
Add the whipping cream, icing sugar and vanilla essence.
Whip for 2-3 min until increased in volume and a stiff mixture forms.

Tip! Make sure the cream is very cold before adding to ensure it whips.

4 Layer filling

Carefully spread the cream cheese filling over the crumb and smooth the top.
Cover the cheesecake with clingfilm and place in the refrigerator for at least 2-3 hours, or as long as overnight.

5 Add topping

Just before serving, add the pineapple passionfruit preserve to a small bowl.
Cut the fresh passionfruits in half.
Scoop out the flesh of the passionfruits, one at a time, into the bowl with the jam, tasting as you go to the desired sweetness.
Stir to combine adding just as much passionfruit topping.
Spoon the topping over the cream cheese filling.

6 Serve

Slice and serve the No-bake Passionfruit and Pineapple Cheesecake, chilled.

Tip! Cover cheesecakes with a lid or cling film. Store in the refrigerator and consume within 2 days. The syrupy topping may leak through a loose-bottom pan, if using, therefore place a plate underneath during storage.