No bake passionfruit cheesecake squares
Cheesecake is such a summer treat for me, refreshing and yet so satisfying. You can add a lot of fruits. Mine only contains 3 tablespoons sugar because I am so over cheesecakes that are waaaay too sweet and not even THAT delicious.
Passionfruit works wonder with this creamy/crunchy dessert, it brings a little zing of acidity and even more freshness. You could use Graham crackers for the base but I looooove speculoos so much, full of spices and flavors.
Tell me in the comment, what is your favorite cheesecake flavor?
No bake passionfruit cheesecake squares (12 squares):
- 450g cream cheese
- 20 cl cold whipping cream (full fat)
- 250g speculoos (or Graham crackers)
- 70g butter
- Juice of 1/2 lemon
- 1 tsp vanilla extract
- 3 tbsp sugar
- 2-3 passionfruits
Put the speculoos in a blender or food processor and pulse until you get a fine powder.
Melt the butter and add it to the speculoos powder. Mix well.
Take a square baking dish (20×20 works great). Cover with foil letting some loose to secure it around the dish.
Add the speculoos powder on the foil and press with a glass until you have an even layer.
Beat the whipping cream with a hand mixer until it holds its shape and forms peaks. Don’t over beat or it will curd.
In a separate bowl, beat the cream cheese, sugar, vanilla and lemon juice together until well combined and smooth.
Add the whipped cream to the cream cheese, fold it in softly with a spatula.
Add the cream cheese on top of the biscuit crust and smooth the top with a spoon.
Refrigerate for 4 hours at least but overnight is really better for the texture.
Cut in equal squares.
Before serving, open passionfruits and scoop the flesh onto the squares.
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