No-Bake Passionfruit Dream Cheesecake
Indulge in the creamy, tangy goodness of this No-Bake Passionfruit Dream Cheesecake. This delightful dessert combines a luscious cream cheese filling infused with fresh passionfruit pulp, all atop a light and nutty almond meal base. Perfect for those following a low-carb lifestyle, this recipe is not only easy to prepare but is also irresistibly delicious. Ideal for gatherings or a simple weeknight treat, you'll find yourself making this cheesecake time and again as friends and family devour every last bite. Enjoy the guilt-free pleasure of this low-carb cheesecake that is sure to impress!
N/A
Servings
240
Calories
10
Ingredients
Ingredients
Almond meal
2 cups (Ground)
Eggs
5 (Separated)
Splenda sugar
1/3 cup + 1 cup (Divided)
Vanilla extract
1 teaspoon (Liquid)
Cream
1/3 cup (Whipped)
Fresh passion fruit pulp
170 g or 10-12 fruits (Extracted pulp)
Gelatin powder
1 packet (25 ounces) (Dissolved in hot water)
Cream cheese spread
2 packages (250 g each) (Softened)
Lemon juice
1 tablespoon (Freshly squeezed)
Hot water
80 ml (As required for gelatin)
Instructions
1
Prepare a round springform tin by lightly greasing it with butter or non-stick cooking spray and placing baking paper on the bottom.
2
For the base, separate the egg whites from the yolks. In a mixing bowl, beat the egg whites until they form soft peaks. Gradually add 1/3 cup of Splenda sugar while continuing to whip until stiff peaks form and the mixture is glossy.
3
Gently fold in the almond meal, vanilla extract, and egg yolks into the whipped egg whites, being careful not to deflate the mixture.
4
Pour the base mixture into the prepared springform tin. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until a skewer inserted in the center comes out clean. Once baked, remove from the oven and let it cool for 30 minutes.
5
For the filling, whip the cream until it forms stiff peaks and then refrigerate.
6
In a separate bowl, combine the lemon juice with the gelatin powder. Pour in the hot water and stir until the gelatin has fully dissolved.
7
In a small saucepan, heat half of the passionfruit pulp over medium heat until just boiling. Quickly add this mixture to the gelatin and stir well. Return the mixture to the saucepan and let it boil gently for 5 seconds before removing from heat. Strain the mixture to remove the seeds and allow it to cool.
8
In a mixing bowl, beat together the cream cheese and 1 cup of Splenda sugar until smooth. Add the remaining passionfruit pulp and the whipped cream, mixing until well combined. Gradually pour in the cooled gelatin mixture while beating until fully integrated.
9
Carefully pour the cream cheese filling over the cooled base in the springform tin. Cover with a plastic wrap and refrigerate overnight to set.
10
The next day, use a thin knife or spatula to gently run along the edges of the cake to loosen it from the tin. Slice a generous piece and enjoy your delicious passionfruit cheesecake!
Nutrition Information
18g
Fat
5g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the No-Bake Passionfruit Dream Cheesecake?
It is a creamy, tangy dessert featuring a passionfruit-infused cream cheese filling on a light almond meal base, designed to be low-carb and keto-friendly.
Is this cheesecake truly no-bake?
While the filling is no-bake and sets in the refrigerator, the almond meal base requires baking for approximately 20 minutes at 180°C (350°F).
Is this recipe suitable for a low-carb diet?
Yes, with only 5g of carbohydrates per serving, it is an excellent choice for those following a low-carb or keto lifestyle.
How many calories are in one serving?
Each serving of this passionfruit cheesecake contains 240 calories.
Is this cheesecake gluten-free?
Yes, the recipe uses almond meal instead of traditional flour for the base, making it a gluten-free dessert option.
What sweetener is used in this recipe?
The recipe uses Splenda sugar to keep the dessert low-carb and low in sugar.
How many eggs are required?
You will need 5 eggs, which should be separated into whites and yolks for the base preparation.
What are the nutritional macros for this dessert?
Each serving contains 18g of fat, 5g of carbohydrates, and 7.5g of protein.
How much passionfruit pulp is needed?
You will need 170g of fresh passionfruit pulp, which is roughly equivalent to 10-12 fresh passionfruits.
Should the passionfruit seeds be left in the cheesecake?
The instructions recommend straining the gelatin and passionfruit mixture to remove the seeds before incorporating it into the filling.
How do I prepare the almond meal base?
Whip egg whites to stiff peaks with Splenda, then fold in almond meal, vanilla, and egg yolks before baking.
What is the baking time and temperature for the base?
Bake the base in a preheated oven at 180°C (350°F) for about 20 minutes.
How long does the base need to cool before adding the filling?
The base should be allowed to cool for at least 30 minutes after being removed from the oven.
How do I dissolve the gelatin powder?
Mix the gelatin powder with lemon juice, then stir in 80ml of hot water until fully dissolved.
What type of cream cheese is best for this recipe?
The recipe calls for two 250g packages of softened cream cheese spread.
How do I incorporate the cream into the filling?
Whip 1/3 cup of cream until stiff peaks form, refrigerate it, and then fold it into the cream cheese mixture later.
How long does the cheesecake take to set?
The cheesecake must be covered and refrigerated overnight to set properly.
How do I prevent the egg whites from deflating?
Gently fold the almond meal and other ingredients into the whipped egg whites rather than stirring vigorously.
Is there lemon juice in the filling?
Yes, 1 tablespoon of freshly squeezed lemon juice is used to help dissolve the gelatin.
What should I use to grease the springform tin?
You can use butter or non-stick cooking spray, and it is recommended to line the bottom with baking paper.
Can I use vanilla extract in this recipe?
Yes, 1 teaspoon of liquid vanilla extract is added to the base mixture for flavor.
How do I remove the cheesecake from the tin?
Run a thin knife or spatula along the edges of the cake to loosen it from the tin before releasing the springform sides.
How do I prepare the passionfruit for the gelatin mixture?
Heat half of the pulp until boiling, add it to the gelatin, then boil the combined mixture gently for 5 seconds.
Does the recipe contain any fiber?
The specific fiber content is not provided in the nutritional data for this recipe.
What is the protein content?
Each serving provides 7.5g of protein.
Can I use a different nut meal for the base?
The recipe specifies almond meal for its nutty flavor and low-carb properties, but other nut meals could likely be substituted with similar results.
How much Splenda is used in total?
The recipe uses a total of 1 and 1/3 cups of Splenda, divided between the base (1/3 cup) and the filling (1 cup).
Should the cream cheese be cold when mixing?
No, the cream cheese should be softened to ensure a smooth, lump-free filling.
Is this a good dessert for gatherings?
Yes, it is described as an impressive and delicious treat that is perfect for gatherings or family meals.
How many ingredients are needed in total?
There are 10 main ingredients required to make this cheesecake.