Name: No-bake passionfruit cheesecake recipe
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 2 cups rolled oats; 5 medjool dates, deseeded; 100g chopped butter; 250g cream cheese; 200ml thickened cream; 3 tbs icing sugar; 1 tsp vanilla essence; 6 passionfruits, equal to 1/2 a cup of pulp; 2 extra passionfruits, to decorate

by Kelsie Heemskerk Last updated on 11/11/2020

These cheesecakes are a perfect warmer weather dessert to add some freshness to the table! With an oat base and creamy-fruity centre, they don’t leave you feeling heavy or sickly full. Delicious! - Kelsie Heemskerk

Ingredients

2 cups rolled oats
5 medjool dates, deseeded
100g chopped butter
250g cream cheese
200ml thickened cream
3 tbs icing sugar
1 tsp vanilla essence
6 passionfruits, equal to 1/2 a cup of pulp
2 extra passionfruits, to decorate

Method

Step 1

Combine oats, dates and butter In a blender or food processor. Blend until crumble like consistency.
Step 2

In a 12-hole muffin tray (lined with baking paper so they don’t stick), portion the base mixture evenly and press down flat in each hole until you run out of mixture. When complete, place in the fridge.
Step 3

Add cream cheese, cream, icing sugar, vanilla essence and 1/2 cup of passionfruit pulp into a blender or food processor and pulse/blitz until all mixed through.
Step 4

Remove bases from fridge and start portioning out filling over the top of the base.
Step 5

Once you’ve used up all the mixture, use the extra 2 passionfruits to decorate the tops (like pictured).
Step 6

Refrigerate for 8-12 hours or until firm. If in a rush you can freeze and then let them defrost a little before eating.