No-Bake Passion Fruit Slice 🍋🥥
A refreshing and creamy slice with a buttery biscuit base and a luscious passion fruit topping!
Ingredients
For the Biscuit Base:
- 1 ½ cups crushed digestive biscuits
- ½ cup unsalted butter, melted
For the Creamy Layer:
- 250g cream cheese, softened
- ½ cup powdered sugar
- 1 can (395g) sweetened condensed milk
- ½ cup passion fruit pulp
For the Passion Fruit Topping:
- ½ cup passion fruit pulp
- 2 tablespoons sugar
- 1 teaspoon powdered gelatin (or 1 tablespoon cornstarch for a vegetarian option)
- 2 tablespoons water
Optional Topping:
- Shredded coconut
Instructions
1️⃣ Prepare the Biscuit Base
- Line an 8×8 inch (20×20 cm) baking pan with parchment paper.
- In a bowl, mix the crushed biscuits with melted butter until well combined.
- Press the mixture firmly into the base of the lined pan.
- Refrigerate while preparing the creamy layer.
2️⃣ Make the Creamy Layer
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Add the sweetened condensed milk and passion fruit pulp, and mix until fully combined.
- Pour over the chilled biscuit base and smooth the top.
- Refrigerate for at least 2 hours, or until set.
3️⃣ Prepare the Passion Fruit Topping
- In a small saucepan, combine passion fruit pulp and sugar over low heat.
- In a separate bowl, dissolve the gelatin in 2 tbsp of water (or mix cornstarch with a little water to make a slurry).
- Stir the gelatin (or cornstarch mixture) into the warm passion fruit mix and simmer for 1–2 minutes until slightly thickened.
- Let it cool slightly, then gently pour over the creamy layer.
4️⃣ Chill & Serve
- Refrigerate for another 2 hours or until the topping is fully set.
- Sprinkle shredded coconut on top before slicing into squares.
- Serve chilled and enjoy this tropical treat! 🍍✨
Storage Tips:
✅ Store in an airtight container in the fridge for up to 5 days.
✅ Can be frozen for up to 2 months – thaw in the fridge before serving.
