For the crust
250 g Medjool dates
100 g blanched almonds
1 tbsp. coconut oil
For the filling
450 g low-fat cream cheese
2 tsp. lemon zest
2 tbsp. lime juice
5 tbsp. honey
6 leaves of gelatine
250 ml double or whipping cream
4 ripe passion fruit
This a ‘no-bake’ cheesecake with passion fruit. Okay, so it’s not very healthy, but not everything has to be healthy all the time. It’s nice not to have to bake anything with this recipe. Instead, you just let it set in the refrigerator for a couple of hours.
Cover the baking tin with greaseproof paper. Let the paper hang over the edges of the tin a little. Finely blitz the dates and almonds in the food processor. Add the coconut oil and continue mixing. Press the mixture firmly into the baking tin. Use a knife or spoon to smooth out the top.
Place the cream cheese, lemon zest, and lime juice in a bowl and mix the honey into this using a hand mixer or whisk. Mix until smooth.
Soak the gelatine leaves in a bowl of cold water for several minutes. Squeeze as much of the excess cold water out as possible before placing the leaves in 6 tbsp. of hot water in a pan or bowl to dissolve. Mix the gelatine solution through the cream cheese mixture. Beat the double- or whipping cream until stiff and fold into the cream cheese mixture. Spread the cream cheese mixture out on top of the date-almond crust in the baking tin. Place this into the refrigerator for at least two hours, or until the filling has properly set.
Place the passion fruit pulp over the top of the cheesecake.