passionfruit coconut no-bake cheesecake
homemade coconut biscuit base, creamy coconut filling & a tart passionfruit swirl
i asked my friend what kind of birthday cake her husband might like
“i’m not sure” she said, “maybe something fruity? he’s never had a warm birthday before”
this was one of the saddest things i’d heard recently, so set about making something with the summeriest flavours i can think of: coconut & passionfruit
this is a no-bake coconut cheesecake with swirls of passionfruit throughout and a coconut biscuit base
i made my own coconut biscuits (based off my favourite tart base recipe here) but you could substitute a similar coconut cookie (like these)
serves eight
ingredients
toasted coconut base
75g desiccated coconut
130g flour
62g caster sugar
195g butter
pinch salt
1 egg yolk
passionfruit swirl
170g passionfruit pulp
1 tsp gelatine powder
0.5 tsp citric acid, or to taste
coconut cheesecake filling
60g coconut cream
60g water
250g cream cheese, room temperature
70g sugar
1 tbsp lemon juice
1 tsp gelatine
method
toasted coconut pastry
preheat the oven to 180°C
toast the desiccated coconut (75g) in a pan and set aside to cool
sift together the flour (130g) and sugar (62g) in a medium bowl
add the 125g of the butter and rub together with your fingertips until the texture is like wet sand
add in the cooled toasted coconut flakes and a pinch of salt and stir to combine
add in the egg yolk (1) and mix until just combined
spread over a lined baking tray and bake until lightly golden brown
let cool then crush into crumbs
melt the remaining butter (70g) and stir through the coconut biscuit crumbs
press into the base and up the sides of a round cake tin
return to the oven for a further 10 minutes
let cool while you prepare the fillings
passionfruit swirl
add the passionfruit pulp (170g) and 100mL of water to a small saucepan
sprinkle over the gelatine powder (1 tsp) and let bloom for 5 minutes
heat gently until the gelatine is fully dissolved
stir in the citric acid (0.5 tsp) then set aside to cool slightly while you prepare the cheesecake filling
coconut cheesecake filling
add the coconut cream (60g) and water (60g) to a blender and blend to combine
add in the softened cream cheese (250g), sugar (70g), and lemon juice (1 tbsp) and pulse until combined into a smooth, thick liquid
add 2 tbsp of water to a small saucepan
sprinkle the gelatine (1 tsp) over the water and let bloom for 5 minutes
heat gently until the gelatine is fully dissolved
let cool slightly, then pour the dissolved gelatine mixture into the coconut mixture and blend to combine
assembly
pour half of the passionfruit mixture into the cooled biscuit base and let sit for 5 minutes to slightly solidify
gently pour in the coconut cheesecake filling
dollop over the rest of the passionfruit filling
gently run a knife through the filling to create the marbled pattern
transfer to the fridge to set completely (at least two hours)
keep in the fridge until ready to serve
best served in a sunny backyard after a bbq with friends




This looks like addictive eating! I really could use this tropically-flavoured cheesecake to help stave off the autumnal chill! 😍