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Dreamy White Chocolate and Passion Fruit Cheesecake Bliss

Dreamy White Chocolate and Passion Fruit Cheesecake Bliss to Indulge

Experience the rich and creamy Dreamy White Chocolate and Passion Fruit Cheesecake Bliss, a no-bake dessert perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Global
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Can substitute with crushed digestive biscuits
  • 0.5 cups Unsalted Butter Melted; coconut oil works as a dairy-free alternative
  • 0.25 cups Granulated Sugar Can substitute with brown sugar
For the Filling
  • 16 oz Cream Cheese Use full-fat for best results
  • 8 oz White Chocolate Can substitute with semi-sweet chocolate
  • 3 Large Eggs For an egg-free version, use flax eggs or applesauce
  • 1 tsp Vanilla Extract Almond extract can be substituted
  • 0.5 cups Sour Cream Greek yogurt can be used as an alternative
  • 0.75 cups Passion Fruit Puree Use store-bought or fresh puree
For the Topping
  • Fresh Passion Fruit Seeds Optional for garnish
  • Whipped Cream Optional for serving; use dairy-free whip for vegan

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer
  • Heatproof bowl

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 325°F (160°C). Gather your ingredients and line up your baking tools.
  2. Combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Press firmly into the bottom of the springform pan.
  3. Bake the crust for 10 minutes until just set. Let it cool completely.
  4. Melt the white chocolate gently in a heatproof bowl in the microwave in 30-second intervals until smooth.
  5. Beat cream cheese and sugar together until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract, sour cream, and melted chocolate, then passion fruit puree.
  6. Pour the filling over the cooled crust, smoothing the top. Tap the pan to release air bubbles.
  7. Bake the cheesecake for 50 to 60 minutes until set around the edges and slightly jiggly in the center.
  8. Cool cheesecake in the oven with the door slightly open for about 1 hour.
  9. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  10. When serving, pour passion fruit puree over the top and garnish with fresh passion fruit seeds and whipped cream if desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 28gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Make sure to soften cream cheese at room temperature for a smooth filling. Avoid overbaking to maintain creamy texture.

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