No-Bake Coconut Passionfruit Cheesecake
with chocolate coconut crust and kiwi jelly
Difficulty: Intermediate | Time: 1 hour (active), 7 hours (total) | Yields: 1 8” cheesecake
It’s always a delight when my grocery store has passion fruits. It’s one of my favorite fruits! I usually just eat them plain. I love their sour taste and crunchy seeds… But this time, I really wanted to bake something with these pungent fruits.
Cue, coconut passion fruit no-bake cheesecake. This cheesecake comes out perfectly smooth and creamy, without the fear of your confection failing in the oven. It’s sweet and sour, tangy and coconut-y, and light yet indulgent. It’s like taking an exotic vacation, but in the form of a cheesecake. Enjoy!
Ingredients:
For the crust:
280g chocolate wafer cookies
1 stick of butter, melted
30g brown sugar
50g toasted, sweetened coconut
For the filling:
14g unflavored, powdered gelatin (or 2 packets of Knor unflavored gelatin)
2 Tbsp water
678g cream cheese (or 3 blocks of cream cheese)
1 can of full fat coconut milk
78g of strained passionfruit pulp (took me about 7 passion fruits)
180g granulated sugar
1 tsp coconut extract
For the kiwi jelly:
1 tsp unflavored, powdered gelatin
1 tsp water
118mL water, separate from above
78g kiwi puree (took me about 3 kiwis)
50g sugar
For the whipped cream (optional):
120mL heavy whipping cream
25g powdered sugar
1tsp of coconut extract (or vanilla or almond or whatever you prefer).
For garnish (optional):
Toasted coconut flakes
Directions:
Make the crust:
Pulse the chocolate wafer cookies together in a blender or food processor.
Pour the cookie crumbs into a bowl and add in the brown sugar and toasted coconut. Mix to evenly combine.
Pour in the melted butter and mix until fully combined.
Grease and line the bottom of an 8” spring form tin with parchment paper.
Pour the crust into the tin and press the crust into the bottom of the pan and up the sides. It helps to use the flat bottom of a drinking glass or mason jar. Place in the freezer.
Make the filling:
Bloom 7g (1 packet) of the powdered gelatin by mixing it with 1 T of water. Set aside.
In a large bowl with an electric hand mixer, beat together the cream cheese and the sugar.
Open the can of coconut mill and scoop just the cream off the top. I ended up with about 204g of coconut cream. Discard the water at the bottom of the can.
Beat the coconut cream into the cream cheese mixture until combined.
Beat in the coconut extract.
Separate the batter equally between 2 separate bowls, about 500-550g of batter per bowl.
Fold the passion fruit pulp to one of the bowls of batter and leave the other bowl of batter plain.
Return to the bloomed gelatin and microwave it for 10 seconds. With your hand mixer on, use your other hand to pour the melted gelatin into the passion fruit cheesecake. Beat together.
Remove the crust from the freezer and pour the passionfruit cheesecake batter into the crust. Smooth the batter out and return it to the freezer for 20 minutes for this layer to set.
Right before that’s done setting, bloom the remaining 7g of gelatin by mixing it with 1T of water.
Melt the gelatin and mix it into the plain cheesecake batter like you did before, with the mixer constantly moving— you do this to make sure the gelatin doesn’t form one big lump right as you pour it in.
Remove the cheesecake from the fridge and add the plain cheesecake layer over top the passion fruit layer. Do this gently by adding a dollop at a time over the surface of the passion fruit layer. Smooth it out and return it to the freezer for another 20 minutes.
Make the kiwi jelly:
Bloom the gelatin with the water. Set aside.
Add the kiwi puree into a medium sauce pan with the water and sugar. Bring it to a simmer.
Add in the bloomed the gelatin and stir until it has melted in.
Remove the cheesecake from the freezer and pour the kiwi jelly over top.
Place the fridge for 6 hours to over night to completely set-up.
Decorate (optional):
With an electric mixer, whip together the heavy cream and powdered sugar to stiff peaks. Then add in the flavored extract and whisk again until combined.
Add the whipped cream to a piping bag fitting with a star tip.
Remove the cheese cake from the fridge and from the spring form tin. Pipe the whipped cream around the perimeter of the cheesecake.
Sprinkle toasted coconut over the whipped cream border.
Serve and enjoy!
