No bake passionfruit cheesecake squares

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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