Hello, I am Laura. Today, I will show you a way to make no-bake grapefruit passion fruit cheesecake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
No-Bake Grapefruit Passion Fruit Cheesecake Recipe
No-Bake Grapefruit Passion Fruit Cheesecake is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. No-Bake Grapefruit Passion Fruit Cheesecake is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have no-bake grapefruit passion fruit cheesecake using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make No-Bake Grapefruit Passion Fruit Cheesecake:
- Take Crust
- Get 4 oz oreo or lotus cookies
- Get 3 Tbsp butter
- Prepare Jelly
- Get 5 g gelatin powder
- Take 1/2 cup grapefruit juice
- Get 1 Tbsp sugar
- Prepare Cheesecake Filling
- Take 5 oz cream cheese
- Prepare 1/4 cup passion fruit mix
- Make ready 1/2 cup heavy cream
- Take 1 Tbsp sugar
- Prepare 7 g gelatin
- Make ready Topping
- Get 1/8 cup passion fruit mix
- Make ready 1/2 cup water
- Get 1 1/2 Tbsp sugar
- Take 4 g gelatin powder
Instructions to make No-Bake Grapefruit Passion Fruit Cheesecake:
- Jelly: Mix gelatin powder with grapefruit juice and sugar. Pour into 4-inch pan. Refrigerate for 1 hour
- Crust: - 1. Mix butter with cookie cbs. - 2. Press firmly into the bottom of the 6-inch pan. - 3. Refrigerate for 30 minutes.
- Cheesecake filling: - 1. Beat cream cheese and add in passion fruit mix. - 2. Whip the heavy cream and gently mix into cream cheese mixture. Add gelatin. - 3. Pour into the 6-inch pan - 4. Refrigerate for 2 hours.
- Mirror glaze: - 1. Mix passion fruit mix, sugar, gelatin and sugar, - 2. Pour on top of the cheesecake filling. - 3. Refrigerate for 2 hours.
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