A delicious gluten free, no bake, creamy cheesecake that has swirls of tangy, sweet passionfruit, ginger-nut base and topped with whipped cream!

What is there not to love about cheesecake? ...especially this Passionfruit Swirl Cheesecake!! It has a delicious smooth, cream cheese filling, it has a crunchy ginger-nut base and it has a fresh sweetness with passionfruit! Oh! and did I mention ...it doesn't need baking and it is gluten free!

This is a great dessert to take to friends for a dessert or even when you have that desire for a smooth delicious dessert.

We love this because it is easy to make, it is gluten free and we just love the way there is a little surprise of crunch from the passionfruit that is mixed through the smooth cheesecake. It is amazing at how the taste of passionfruit brings the feeling of summer... (even in the middle of winter...got to love that!! :-))

Recipe for Gluten Free Passionfruit Swirl Cheesecake

Passionfruit Swirl Cheesecake

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A delicious creamy, cheesecake that has swirls of tangy, sweet passionfruit and topped with whipped cream. It has a crunchy ginger nut base and the cheesecake is gluten free and doesn't need baking!

Author: www.sparklesintheeveryday.com

Ingredients

1½ cups of crushed gluten free ginger nut biscuits (about 1 packet)
80 grams of melted butter
500 grams of cream cheese - at room temp / softened
¾ cup of caster sugar
3 teaspoons of gelatine - dissolved in ¼ cup of boiling water
1 cup of whipped cream - and some extra to top
200 grams of passionfruit pulp

Instructions

In a mixer crush the gluten free biscuits and add the melted butter and combine
Then press into the base of a lined and greased tin - (a springform one or with a removable base)
Place in the fridge to chill ( I cheat and place it in the freezer section while I am preparing the top.)
Meanwhile - beat 1¼ cups of cream until it forms stiff peaks
Then beat the cream cheese and sugar using an electric mixer until it is smooth - Then add in the gelatine that has been dissolved in the boiling water.
Then, gently, fold in the whipped cream
Pour half of the mixture into the pan and add in two tablespoons of the passionfruit and swirl through the mixture.
Top with the remaining cream mixture and the add two more tablespoons of passionfruit pulp to the top and swirl through.
Place it in the fridge to set for 4 hours and then slice and served drizzled with the remaining passionfruit pulp and a large dollop of whipped cream ....delicious!!

How to make Passionfruit Swirl Cheesecake

The Base

In a mixer crush the gluten free biscuits and add the melted butter and combine. Then press into the base of a lined and greased tin - (a springform one or with a removable base)

Place in the fridge to chill (I cheat and place it in the freezer section while I am preparing the top.)

The Topping

Meanwhile - beat one cup of cream until it forms stiff peaks. Beat a little extra if you would like cream on top too.

Tip - Make sure your cream cheese is at room temperature as this will give the cheesecake a smooth consistency (no lumps).

Beat the cream cheese and sugar using an electric mixer until it is smooth - Then add in the gelatine that has been dissolved in the boiling water. Then, gently, fold in the whipped cream.

Pour half of the mixture into the pan and add in two tablespoons of the passionfruit and swirl through the mixture. (I use takeaway chopsticks because I can simply throw them away after I have used them....the lazy girl method :-))
Top with the remaining cream mixture and the add two more tablespoons of passionfruit pulp to the top and swirl through.