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The combination of passionfruit and chocolate is sublime in this simple no bake cheesecake recipe.  Create layers in tiny shot glasses for a gorgeous presentation that will delight your dinner guests. Passionfruit and Chocolate Cheesecake Parfaits 11
I’m absolutely thrilled to be back here sharing this simple recipe for no bake cheesecake parfaits. I’m a total sucker for an easy recipe, it’s sort of what my blog is all about. So when I was brainstorming ideas for this Produce Made Simple recipe, I knew I wanted it to be as easy to prepare as possible. Life is short, so keep demands on your time in check by making simple recipes that pack a ton of flavour in them. 

Passionfruit has such an amazing flavour to it. When picking them be sure to choose ones that are soft, if the shell is soft the fruit is ripe. You can also smell the fruit when choosing it, it should smell like tropical fruit, if you can’t smell anything put it back. It’s not ripe enough yet. 

Passionfruit and Chocolate Cheesecake Parfaits 12

Make sure you wash the outside shell; you’re cutting into the fruit so you don’t want to transfer anything harmful when slicing through it. Always rinse your fruit very well to make sure it’s safe to eat. 

I wanted to combine the light tropical flavour with chocolate. If you’re a foodie, you probably know the combination of passionfruit and chocolate is sublime. Nothing compares to it. It will knock your taste buds for a loop. In the most perfect way possible. Kim Beaulieu of Cravings of a Lunatic Square Cropped Profile Pic

If you don’t want to make these in shot glasses, you can layer it in a springform pan. If I were making this in a pan I’d do a layer of graham crumbs, then alternate two layers each of the passion fruit and chocolate. Then top it with whipped cream and chocolate curls. Just know this is a no bake cheesecake so it’s not as firm as a baked cheesecake. They don’t set up quite the same way.

I hope you enjoy these as much as we did. They were gobbled up in no time flat in our household. I hope yours get gobbled up just as quickly. It’s a good sign when things disappear quickly. It means you hit a home run!

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No Bake Passion Fruit Cheesecake and Chocolate Cheesecake
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Ingredients

    For the crumb base:
  • 1 1/2 cups (375 mL) graham crumbs
  • 2 tsp (10 mL) sugar
  • 2 tbsp (30 mL) butter, melted
  • For the Passion Fruit Cheesecake filling:
  • 2 x (8 oz or 225 g) packages of cream cheese, softened
  • 1 cup (250 mL) prepared whipped cream
  • 1 1/2 cups (375 mL) confectioners' sugar
  • 1 1/2 tsp (7.5 mL) coconut extract
  • 2 Passionfruits, flesh and seeds only
  • For the Chocolate Cheesecake filling:
  • 2 x (8 oz or 225 g) packages of cream cheese, softened
  • 1 cup (250 mL) prepared whipped cream
  • 1 1/2 cups (375 mL) confectioners' sugar
  • 1 tsp (5 mL) vanilla extract
  • 3 tbsp (45 mL) good quality cocoa powder
  • For garnish:
  • 1 oz (28 g) chocolate, shaved

Instructions

    For the graham base:
  1. In a medium bowl combine the graham crumbs, sugar and butter, mix until well combined. Scoop into serving dishes. Tamp down with the end of a honey dripper if you have one, or anything else small enough to press the graham base down. Set aside the glasses.
  2. For the Passionfruit Cheesecake filling:
  3. In a stand mixer whip the cream cheese until smooth. Add the prepared whipped cream, confectioners' sugar, coconut extract and inside flesh and seeds of 2 passionfruits, mix until smooth and fluffy. Pipe into shot glasses so it comes part way up the sides. If layering set aside for the second layer.
  4. For the Chocolate Cheesecake filling:
  5. In a stand mixer whip the cream cheese until smooth. Add the prepared whipped cream, confectioners' sugar, vanilla extract and cocoa powder, mix until smooth and fluffy. Pipe into shot glasses so it comes part way up the sides. If layering, you can adjust the way you layer yours to your own liking.
  6. For the garnish:
  7. Use a zester for the chocolate and gently shave chocolate over top of your final layer.
  8. Place in fridge for at least one hour, or until needed. Leaving them in the fridge for one hour will mean the filling will be softer, if you leave it in the fridge for 2 to 4 hours the filling will be firmer. You can definitely make these the night before you need them.

Notes

There's no right or wrong way to layer them. You can do a variety of choices for people. Make some with single layers, some with double layers, some with only passion fruit in them.

You can dial back the confectioners' sugar if you like. It may change the consistency, but you can reduce to 1 cup icing sugar per batch of filling.

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https://producemadesimple.ca/no-bake-passionfruit-cheesecake-and-chocolate-cheesecake/

This recipe was developed by Kim Beaulieu. Kim is the creator behind the blogs Cravings of a Lunatic and Kiss My Smoke. She lives in Ontario with her hubby, two hooligans, and a vast assortment of furkids. She splits her time between grilling and baking, when she’s not glued to Netflix rewatching The Walking Dead, again and again.

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