No Bake Passionfruit Cheesecake
Gluten Free, Low FODMAP, Vegetarian, Onion and Garlic Free
This Low FODMAP passionfruit cheesecake, really is the dessert of your Low FODMAP dreams. When I set out to write this cheesecake recipe in collaboration with FODShop, I had only ever eaten cheesecake, and never made it before! The whole process was a learning curve for me on so many levels. Using homegrown seasonal passionfruit really helped pack the flavour in and made it beautifully acid but still light. However you can use store-bought pulp, or passionfruit powder (just double the gelatin mix if using powder). The result however was undeniable… husband rates it 5 stars (and he is fussy about his cheesecake).
My hope is that you make and adore this cheesecake as much as I do!
No bake Passionfruit Cheesecake
Ingredients
- 125g pack of Schar Maria biscuits
- 40g unsalted butter, melted*
- 250g lactose free cream cheese
- 360ml lactose free whipping cream**
- 50g icing sugar
- 1 tsp vanilla extract
- 1 Cup passionfruit pulp (preferably fresh!)
- 1 tsp lemon juice
- 1 tsp gelatine powder
- 1 TBSP water
Instructions
- Line a 20cm spring form, non-stick cake tin with baking paper.
- Pop all base ingredients in a food processer and blitz until a you achieve a sandy, crumbly texture.
- Turn out the mixture into the cake tin and spread out evenly. Press down to compact using the back of a tablespoon or flat-based measuring cup.
- Place into the refrigerator for 1 hour minimum to set.
- In a large mixing bowl, add all ingredients for the center. Using an electric beater or stand mixer, whip for 2 minutes on medium. scrape down the side of the bowl and whip for a good 5 minutes on the highest setting until the mixture has increased in size and is pillowy and smooth in texture.
- Pour over the base layer and smooth out evenly. Place in the refrigerator overnight to set.
- Add the water to a small jug and sprinkle the gelatine over the top. Mix well with a fork and leave to stand for 1 min. Mix again thoroughly then microwave in increments of 10-15 seconds, stirring in between until the gelatine dissolves completely. Do not let your gelatine mixture boil or it won't set.
- Add this mixture to your passionfruit pulp and stir until thoroughly combined.
- Pour this mixture over the passionfruit and leave for 2-3 hours to set in the refrigerator. This is only a "half set" jelly as it is just enough to allow the passionfruit to hold its form, but not affect the texture.
- If it is a hot day, freeze for 1 hour prior to serving.
Notes
*can be swapped with coconut oil.
**I have only tested with Coconut at this stage.