Passion Fruit and Chocolate Cheesecake

Brenda Villagomez
This passion fruit cheesecake with chocolate recipe is smooth, creamy, and best of all, it’s made without an oven. It’s a cold dessert that combines two flavors that complement each other perfectly, and with this delicious cheesecake, you can celebrate any occasion. We recommend following this step-by-step guide to prepare it and enjoy it with a rich double cortado espresso.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 6 cups cream cheese, for the vanilla cheesecake
  • 2 cups whipping cream, for the vanilla cheesecake
  • 1 cup icing sugar, for the vanilla cheesecake
  • 1 tablespoon vanilla essence, for the vanilla cheesecake
  • 1 cup bittersweet chocolate, melted, for the chocolate cheesecake
  • 1 envelope unflavored gelatin powder, hydrated and melted, for the chocolate cheesecake
  • 1 cup passion fruit pulp, for the passion fruit cheesecake
  • 1 envelope unflavored gelatin powder, hydrated and melted, for the passion fruit cheesecake
  • 1 cup juice, of passion fruit for the mirror
  • 2 envelopes unflavored gelatin powder, hydrated and melted, for the mirror
  • 2 cups rice cereal, chocolate puffed, for the cheesecake base
  • 1 cup bittersweet chocolate, for the cheesecake base
  • 1/3 cups white chocolate, grated, for decoration
Preparation
5h
0 mins
Low
  • Beat the cream cheese with the whipping cream until incorporated and doubled in volume; then add the powdered sugar and vanilla essence. Divide into 2 and set aside.
  • Divide one of the halves into 3 parts, add melted chocolate with 1 packet of gelatin to one part, beat vigorously to incorporate and place in a piping bag.
  • In a 15 cm diameter ring, pour the chocolate cheesecake, refrigerate for 10 minutes or until set.
  • Add the passion fruit pulp and the hydrated gelatin to the cheesecake mixture, beat vigorously until incorporated, place in a piping bag, add the second layer over the chocolate cheesecake. Refrigerate until set.
  • Add the hydrated gelatin to the cheese mixture, beat vigorously until integrated and place in a piping bag; then add the third layer over the passion fruit cheesecake. Refrigerate until set.
  • For the mirror: mix the passion fruit pulp with passion fruit juice and melted gelatin.
  • In a 15 cm diameter ring, pour the chocolate cheesecake, refrigerate for 10 minutes until set, add the passion fruit cheesecake, refrigerate until set, add vanilla cheesecake, refrigerate until the passion fruit mirror sets, and refrigerate until set. Unmold and set aside.
  • For the base: mix the cereal with the chocolate.
  • Place the base on a 25 cm diameter ring.
  • Pour a cup of vanilla cheesecake, refrigerate until set, add the layered cheesecake and fill with vanilla cheesecake. Refrigerate until set and set aside.
  • Unmold, place a circle of paper over the passion fruit mirror. Sprinkle with white chocolate.
  • Cut a slice and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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