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Dark chocolate and passion fruit cheesecake

• Amanda James

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Serves 8-10

Easy

Total time: 40 mins

+ chilling

A star rating of 5 out of 5.1 ratingRate

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Check out our chocolaty, no-bake cheesecake recipe with a quick passion fruit coulis. This decadent dessert is really impressive and only takes 40 minutes to make

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Try this chocolate and passionfruit cheesecake recipe then check out our vanilla cheesecake, chocolate cheesecake, chocolate orange cheesecake, vegan chocolate cheesecake and more of the best cheesecake recipes.

Ingredients

Nutrition

BASE

• 2 x 154g packs Oreo biscuits

• 50g unsalted butter

  melted, plus extra for the tin

PASSION FRUIT COULIS

• 150g caster sugar

• 12 passion fruits

  halved, seeds and pulp scraped out

• a knob unsalted butter

CHEESECAKE FILLING

• 200g 70% dark chocolate

• 650g full-fat soft cheese

• 70g icing sugar

  sifted

• 30g dark cocoa powder

Nutrition: per serving

• kcal575
• fat35.6g
• saturates20.1g
• carbs53.1g
• sugars42.6g
• fibre5.7g
• protein7.8g
• salt0.8g

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Method

• step 1

  Lightly butter and line the base and sides of a 20cm springform cake tin with baking paper. Put the Oreo biscuits into a food processor and whizz to crumbs, then add the melted butter and pulse again briefly. Tip into the tin, spread out and press down firmly to make an even layered base. Put into the fridge to set.

• step 2

  For the passion fruit coulis, put the sugar and passion fruit seeds and pulp into a small pan with the butter. Cook over a low-medium heat for 8-10 minutes or until the sugar has melted and the sauce has thickened. Sift the coulis into a separate bowl and leave to cool. Discard the seeds.

• step 3

  For the filling, gently melt the chocolate in a heatproof bowl set over (but not touching) a pan of simmering water (or in 10-second blasts in the microwave), then set aside to cool a little.

• step 4

  Beat the soft cheese for a minute until smooth, add the icing sugar and cocoa powder, and beat again. Stir in the melted chocolate and ½ the passion fruit coulis until just incorporated.

• step 5

  Spoon the filling on top of the biscuit base and spread until you get an even, smooth layer. Put the cheesecake into the fridge and leave to set for at least 4 hours, preferably overnight.

• step 6

  Pour the remaining coulis into a jug, cover and keep at room temperature.

• step 7

  Once the cheesecake has completely set, take it out of the fridge, remove from the tin and cut into slices. Serve with the coulis drizzled over.

Discover our best cheesecake recipes here...

Authors

Amanda James

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