Passion Fruit Cake (no-bake cheesecake)

Food Advertising by

This post is also available in german/deutschDo you still remember the passion fruit ice cream? This cake tastes even better. Super fruity with passion fruit and so creamy light. I’m an awesome fan of passion fruit. I just love this fruit so much. You too?
 
Vegan
If you want to make this cake vegan, you can use soy yoghurt and soy cream. I havn´t tried it. Or you can use coconut products, that probably fits better in terms of taste. 
Passion Fruit Cake no baking
Springform 18 cm
base
100 g cookies with cream filling
50 g butter, melted (vegan)
filling
200 g yoghurt (1.5%)
200 ml whipped cream (15% fat)
2-3 tbsp sugar
1 sachet of Agar Agar powder (sufficient for 500 ml)
2 tbsp fruit powder, flavor Tropical (or substitute: mango powder , pineapple powder , papaya powder , passion fruit powder)
passion fruit compote
4-5 passion fruits (passion fruits)
1/2 tsp starch
1 tsp water
1 tbsp of sugar
garnish
grapes
yellow kiwis

Add the cookies in the food processor and puls until fine. Add butter and mix well combined.
Lay out the baking pan with baking paper and spread the biscuit crumbs on the ground and press firmly. Put into the fridge.
Filling
In a bowl mix the yoghurt, sugar and the fruit powder.
Beat the cream very stiff.
Mix agar agar powder with 50 ml of water and cook for 2 min while stirring simmer (or see package instructions). Then stir in the yoghurt mixture and then fold in the cream with the whisk.
Now spread the filling in the baking pan and add in the refrigerator best let it solid overnight.
Carefully peel off the edge of the cake, if necessary go with a knife between the edge and the filling.
passion fruit compote
Put the passion fruit pulp and sugar in a small saucepan and heat. Stir the starch with water and stir in the hot maracuja mass, simmer briefly while stirring, and then remove from heat. The compote should not be too liquid / thick. Let it cool and pour over the cake shortly before serving.
Decorate the cake with kiwis and grapes.
The cake lasts about 2-3 days in the fridge.
Enjoy!
Easter
The cake is also really good for your Easter brunch! Fruity and fluffy as on little clouds. If you still need ideas and suggestions for Easter. Here you will find delicious recipes for it. I will also make a current Easter brunch post. With pretty Easter decoration ideas and recipes. I hope you enjoy it. If you have any suggestions, leave us a comment. Thank you.

Important steps for a thick filling.

1. The most important step is to beat cold heavy cream into peaks. Fold the whipped cream into the cheesecake filling gently so you don’t deflate the air.
2. Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the velvet texture!

Print Recipe

Food Advertising by

Food Advertising by

0 from 0 votes

Passion Fruit Cake

This passion fruit cake tastes like summer in a cake. It´s a no-bake cheesecake so creamy and fluffy. It´s easy to make and a perfect cake.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: bake

Cuisine: Dessert

Keyword: no baking

Servings: 1 Cake

Author: Klaraslife

Ingredients

Springform 18 cm

base

• 100 g cookies with cream filling
• 50 g butter melted (vegan)

filling

• 200 g yoghurt 1.5%
• 200 ml whipped cream 15% fat
• 2-3 tbsp sugar
• 1 sachet of Agar Agar powder sufficient for 500 ml
• 2 tbsp fruit powder flavor Tropical (or substitute: mango, pineapple, passionfruit or papaya powder)

passion fruit compote

• 4-5 passion fruits passion fruits
• 1/2 tsp starch
• 1 tsp water
• 1 tbsp of sugar

garnish

• grapes
• yellow kiwis

Instructions

base

• Add the cookies in the food processor and puls until fine. Add butter and mix well combined.

  Lay out the baking pan with baking paper and spread the biscuit crumbs on the ground and press firmly. Put into the fridge.

Filling

• In a bowl mix the yoghurt, sugar and the fruit powder.
• Beat the cream very stiff.
• Mix agar agar powder with 50 ml of water and cook for 2 min while stirring simmer (or see package instructions). Then stir in the yoghurt mixture and then fold in the cream with the whisk.
• Now spread the filling in the baking pan and add in the refrigerator best let it solid overnight.
• Carefully peel off the edge of the cake, if necessary go with a knife between the edge and the filling.

passion fruit compote

• Put the passion fruit pulp and sugar in a small saucepan and heat. Stir the starch with water and stir in the hot maracuja mass, simmer briefly while stirring, and then remove from heat. The compote should not be too liquid / thick. Let it cool and pour over the cake shortly before serving.
• Decorate the cake with kiwis and grapes.
• The cake lasts about 2-3 days in the fridge.
• Enjoy!

Notes

Important steps for a thick filling.

• The most important step is to beat cold heavy cream into peaks. Fold the whipped cream into the cheesecake filling gently so you don’t deflate the air. 
• Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the velvet texture!
• After refrigerating, decorate with fresh fruits and passion fruit compote.

Did you make a recipe? Leave a comment.

Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE

©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.