Go Back

Ultra-Creamy No-Bake Passionfruit Cheesecake Cups

Delight in these tropical-inspired cheesecake cups that are ultra-creamy, easy to make, and require no baking, perfect for warm afternoons or entertaining guests.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Base
  • 200 g plain sweet biscuits, finely crushed
  • 100 g unsalted butter, melted
For the Filling
  • 250 g full-fat cream cheese, softened
  • 395 g sweetened condensed milk
  • 0.5 cup fresh passionfruit pulp
  • 1/3 cup freshly squeezed lemon juice
For the Topping
  • 0.5 cup fresh passionfruit pulp for topping

Method
 

Preparation
  1. Grab a 12-hole muffin tin and line it with white paper liners.
  2. Combine the crushed biscuits and melted butter until well-coated.
  3. Divide the mixture evenly among the liners, pressing it down to create a compact base.
  4. Chill the bases in the refrigerator for about 20 minutes until firm.
  5. In a separate bowl, beat the softened cream cheese until smooth.
  6. Gradually add the sweetened condensed milk, whisking until thick and silky.
  7. Mix in the passionfruit pulp and lemon juice until well combined.
  8. Spoon or pipe the filling over the chilled biscuit bases.
  9. Refrigerate for 2 to 3 hours until set.
  10. Dollop the fresh passionfruit pulp over each cheesecake before serving.

Notes

Store in refrigerator for up to 3 days in an airtight container. For extra fluffiness, whip cream cheese until fluffy. Fresh passionfruit adds the best flavor.