Description
A vibrant no-bake cheesecake featuring a buttery graham cracker crust and a silky cream cheese and Greek yogurt filling, topped with a glossy passion fruit glaze.
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream, chilled
- ½ cup powdered sugar, sifted
- ½ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon unflavored gelatin powder
- 3 tablespoons cold water
- 1 cup passion fruit pulp
- 2 tablespoons honey
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Garnish: Extra passion fruit pulp, fresh mint leaves
Instructions
- Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan and chill for 20 minutes.
- Sprinkle gelatin over cold water and let sit for 5 minutes to bloom.
- Beat cream cheese until smooth, then add powdered sugar, vanilla, yogurt, and lemon juice.
- Whip the heavy cream until soft peaks form and gently fold into the cream cheese mixture.
- Stream the dissolved gelatin into the filling and mix thoroughly.
- Pour the filling over the crust and refrigerate for at least 6 hours or overnight.
- Combine passion fruit pulp and honey in a saucepan, whisk in cornstarch slurry, and simmer for 2-3 minutes until thick.
- Pour the cooled glaze over the cheesecake and chill for another 15 minutes.
- Garnish with extra passion fruit and mint leaves before serving.
Notes
Keep refrigerated and consume within 4-5 days. Do not freeze once glazed.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: cheesecake, no-bake, passion fruit, dessert, tropical