Looking for a quick, delicious, and tropical dessert that doesn’t require turning on the oven? This Easy Granadilla Cheesecake Fridge Slice is the answer to your cravings. It’s light, creamy, and bursting with the exotic sweetness of fresh granadillas (also known as passion fruit), all layered on a buttery biscuit base. Perfect for warm days, potlucks, afternoon teas, or whenever you need a low-effort crowd-pleaser.

This no-bake cheesecake slice is ideal for beginner bakers, busy parents, or anyone who appreciates a fuss-free dessert with luxurious results. With minimal ingredients and a handful of steps, you’ll have a refreshingly tangy treat that’s as easy to make as it is to love.

Why This Recipe Works

This recipe combines the richness of cheesecake with the refreshing brightness of passion fruit in an easy-to-make, no-bake format. The buttery biscuit base provides a satisfying crunch that perfectly complements the airy, tangy filling.

You’ll love this recipe if you:

• Need a make-ahead dessert for events or parties
• Want a no-bake treat that sets in the fridge
• Enjoy fruity and creamy flavors
• Prefer individual bars or slices over whole cakes for easy serving

Ingredients You’ll Need

For the Biscuit Base:

• 200 g digestive biscuits, crushed finely
• 100 g melted butter

For the Creamy Filling:

• 200 g cream cheese, softened to room temperature
• 300 ml fresh cream, whipped to soft peaks
• 3 tbsp sugar (adjust to taste)
• Pulp of 2 fresh granadillas (passion fruit)

Optional Toppings:

• Extra granadilla pulp for garnish
• Fresh mint leaves for a pop of color
• Grated white chocolate or desiccated coconut for texture

Kitchen Equipment

• Slice tin (square or rectangular, approx. 20×20 cm)
• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Baking paper
• Spoon or flat-bottomed glass (for pressing base)
• Sharp knife for slicing

Step-by-Step Instructions

1. Prepare the Base

Start by lining your tin with baking paper to ensure easy removal later. Mix the crushed digestive biscuits with the melted butter until the texture resembles wet sand. Press the mixture firmly into the base of your tin using the back of a spoon or glass. Chill in the fridge for at least 20 minutes while you make the filling.

Tip: For an extra crispy base, pop it in the freezer for 10 minutes instead.

2. Make the Filling

In a large bowl, beat the softened cream cheese with the sugar until smooth and fluffy. In a separate bowl, whip the fresh cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Add the granadilla pulp, seeds and all, and fold gently to distribute throughout the filling. The passion fruit adds both texture and a burst of tropical flavor.

3. Assemble and Set

Spoon the filling over the chilled base and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours—overnight is even better.

4. Slice and Serve

Once set, lift the slice out of the tin using the baking paper. Slice into squares or bars using a hot knife (run under warm water for clean cuts). Top with an extra spoonful of granadilla pulp just before serving for that extra wow factor.

Tips and Variations

• No granadillas? Use canned passion fruit pulp or a good-quality passion fruit syrup (adjust sugar accordingly).
• Crust swap: Use graham crackers, vanilla biscuits, or gluten-free cookies for the base.
• Make it a pie: Press the base into a round tart tin instead and serve like a traditional cheesecake.
• Add citrus: A splash of lime or lemon juice can enhance the tartness and help the filling set firmer.
• Want a firmer filling? Add 1 tsp of powdered gelatine dissolved in warm water to the cream cheese mixture.

Storage Instructions

Store the cheesecake slice in an airtight container in the refrigerator for up to 3 days. Because of the fresh cream and fruit, it’s best consumed within this time frame for optimal texture and flavor.

Freezing Tip: You can freeze slices for up to a month. Wrap individually in plastic wrap and store in a freezer-safe container. Thaw in the fridge overnight before serving.

Food & Drink Pairings

Serve this fridge slice with:

• Iced herbal tea (like mint or rooibos)
• Sparkling water with lime
• Sweet dessert wines such as Moscato or late-harvest Riesling
• Light summer cocktails – think mojitos or passion fruit spritzers

Add a dollop of whipped cream or a scoop of coconut ice cream on the side for an extra indulgent twist.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! It’s the perfect make-ahead dessert. Prepare it the night before and keep it chilled until ready to serve.

Is it okay to use canned or frozen passion fruit?

Absolutely. Just make sure it’s unsweetened pulp, and adjust sugar in the recipe accordingly.

My filling is too soft—what happened?

Be sure your cream is whipped to soft peaks and that you chill the cheesecake for long enough. Using full-fat cream cheese also helps ensure it sets properly.

Can I use sweetened condensed milk?

Not for this version—it will change the texture and require rebalancing the other ingredients. Stick with whipped cream for a lighter, mousse-like texture.

What size tin should I use?

A standard 20×20 cm square tin works perfectly. For thinner slices, use a slightly larger tin; for taller bars, go smaller.

Final Thoughts

This Easy Granadilla Cheesecake Fridge Slice is proof that delicious doesn’t have to mean difficult. With its vibrant flavor, velvety filling, and buttery base, it’s the ultimate tropical treat you’ll find yourself making again and again.

Perfect for summer parties, picnics, or a mid-week sweet fix, this no-bake slice is light, refreshing, and irresistibly creamy.

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