No Bake Passion Fruit And Mango Cheesecake Recipes

EASY PEASY NO BAKE MANGO PASSIONFRUIT CHEESECAKE POTS

Easy Peasy No Bake Mango Passionfruit Cheesecake Pots image

A delicious mango passionfruit cheesecake dessert, ready in less than 10 minutes!

Provided by Cliona Keane

Yield 2

Number Of Ingredients 8

Ingredients

220g Philadelphia Lightest (or equivalent)
1x Vanilla Muller Light (or equivalent)
2tbsp Sukrin Icing Sugar (or equivalent)
2tsp Vanilla Extract
6x Passionfruits (insides only)
1x Mango (chopped small, no skin)
40g Less Than 5% Sugar Cheerios
Low Fat Squirty Cream (optional - for topping)

Steps:

Add the cream cheese, vanilla yogurt and sweetener and whisk until smooth. Add the vanilla extract and whisk again.
Add two thirds of the passionfruit and combine, and then add half of the mango chunks and stir through the mixture.
Crush the Cheerios either in a food processor or by hand until you have a course mixture.
Layer the Cheerios on the bottom of a jar and then layer the cheesecake mixture with fresh fruit, more cheesecake mixture and some more Cheerios.
Repeat for the second cheesecake pot. Keep back some of the passionfruit and mango for garnish.
When you're ready to tuck in, top with squirty cream and garnish with the leftover mango and passionfruit.

Nutrition Facts : Servingsize 2 serving, Calories 771 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 194 g, Sugar 0 g, Protein 5 mg

NO-BAKE PASSION FRUIT AND MANGO CHEESECAKE

No-Bake Passion Fruit and Mango Cheesecake image

This is a creamy dessert with the perfect balance between tangy and sweet. Serve as is, or with sliced mango.

Provided by mapachula

Categories Desserts Cakes Cheesecake Recipes

Time 2h10m

Yield 10

Number Of Ingredients 8

Ingredients

2 (8 ounce) packages cream cheese, softened
1 (14.1 ounce) can sweetened condensed milk
1 tablespoon unflavored gelatin
¼ cup warm water
½ cup passion fruit puree
½ cup mango puree
½ cup lime juice
1 (10 inch) prepared graham cracker crust

Steps:

Blend cream cheese and condensed milk in a bowl with an electric mixer until well combined. Dissolve gelatin in water in a separate bowl.
Beat dissolved gelatin, passion fruit puree, mango puree, and lime juice into the cream cheese mixture with the electric mixer until fully blended.
Pour cream cheese mixture over the prepared crust. Let chill until set, 2 to 3 hours.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 44.3 g, Cholesterol 62.9 mg, Fat 25.5 g, Fiber 0.5 g, Protein 9.1 g, SaturatedFat 13.4 g, Sodium 333.5 mg, Sugar 35.4 g

PASSION FRUIT CHEESECAKE

Passion Fruit Cheesecake image

Passion fruit and mango add an exotic, lighter touch to a rich cheesecake.

Provided by Food Network Kitchen

Categories dessert

Time 9h25m

Yield 8 to 10 servings

Number Of Ingredients 20

Ingredients

Oil for pan
1/2 cup diced fresh ripe mango (about 1/2 mango)
1/2 cup passion fruit juice
1 pound cream cheese, at room temperature
1 cup sugar
2 tablespoons Greek or drained yogurt
1 tablespoon cornstarch
2 large eggs, room temperature
3 large yolks, room temperature
1 teaspoon finely grated lime zest
1 teaspoon fresh lime juice
1 cup passion fruit juice
1 teaspoon fresh lime juice
1 1/2 teaspoons powdered unflavored gelatin
2 tablespoons sugar
Pulp and seeds from a fresh passion fruit
1/4 cup passion fruit juice
1/2 cup diced fresh mango (about 1/2 a mango)
2 tablespoons sugar
1/2 teaspoon fresh lime juice

Steps:

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.

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