Creamy No-Bake Passion Fruit Slice

Capture the vibrant, exotic flavour of passion fruit in this effortlessly chic no-bake slice. Reminiscent of a modern French pâtisserie creation, this dessert is a study in beautiful contrasts: a crisp, buttery biscuit base provides the perfect foundation for a silky, intensely aromatic passion fruit cream.

Requiring no oven and just a handful of ingredients, this recipe is your key to a stunning dessert that is both simple to prepare and refreshingly light. It’s a taste of the tropics with a touch of sophistication, perfect for a sunny afternoon or as an elegant finish to any meal.

Recipe at a Glance

• Prep time: 20 minutes
• Chill time: 4 hours (or overnight)
• Total time: 4 hours 20 minutes
• Yields: 12-16 small bars

Ingredients

For the Biscuit Base:

• 250g (about 1 packet) digestive biscuits or other sweet biscuits like sablés or spéculoos
• 125g unsalted butter, melted

For the Passion Fruit Filling:

• 2 teaspoons powdered gelatin (or equivalent agar-agar)
• 3 tablespoons cool water
• 250g full-fat cream cheese, softened to room temperature
• 1 can (397g) sweetened condensed milk
• 180ml (3/4 cup) passion fruit pulp (from about 6-8 fresh passion fruits, or use good-quality canned pulp)
• 2 tablespoons icing sugar (optional, to taste)

Equipment:

• 20cm (8-inch) square baking pan
• Parchment paper
• Food processor (or a bag and rolling pin)
• Mixing bowls and a whisk

Step-by-Step Instructions

1. Prepare the Biscuit Base: Line the bottom and sides of your square pan with parchment paper, leaving an overhang to make it easy to lift the slice out later. In a food processor, blitz the biscuits into fine crumbs. Alternatively, place them in a sealed bag and crush them with a rolling pin. Pour the melted butter over the crumbs and mix until the texture resembles wet sand. Press this mixture firmly and evenly into the base of the prepared pan. Place the pan in the refrigerator to chill while you prepare the filling.
2. Activate the Gelatin: In a small, heatproof bowl, sprinkle the gelatin powder over the 3 tablespoons of cool water. Let it sit for 5-10 minutes to “bloom” (it will swell and become jelly-like). Once bloomed, gently heat the mixture by placing the bowl over a small pot of simmering water (a bain-marie) or by microwaving it in 5-second bursts, stirring until the gelatin is completely dissolved and liquid. Set aside to cool slightly.
3. Create the Passion Fruit Filling: In a large bowl, beat the softened cream cheese with a whisk or electric mixer until it is completely smooth and free of lumps. Pour in the sweetened condensed milk and whisk until the mixture is uniform and silky. Stir in the passion fruit pulp and the optional icing sugar.
4. Combine and Chill: While whisking the passion fruit mixture continuously, slowly pour in the cooled, liquid gelatin. Whisk for another 30 seconds to ensure it is fully incorporated. Pour the filling over the chilled biscuit base and smooth the top with a spatula.
5. Set the Slice: Refrigerate the slice for at least 4 hours, or preferably overnight, until the filling is completely firm to the touch.

Baker’s Notes: Tips for Success & Variations

• The Perfect Base: For a different flavour profile, try using ginger nut biscuits, shortbread, or even chocolate biscuits for the base. Adding 2-3 tablespoons of desiccated coconut to the crumb mixture enhances the tropical theme.
• The Silky Filling: Using fresh passion fruit will give the most vibrant flavour. If you are using a sweetened commercial pulp or juice, you may not need the optional icing sugar.
• Vegetarian Option (Agar-Agar): To make this slice vegetarian, replace the gelatin with about 1 teaspoon of agar-agar powder. Whisk the agar-agar into the passion fruit pulp in a small saucepan, bring it to a boil, and simmer for 1-2 minutes until dissolved before mixing it into the cream cheese base.
• Dietary Customisations: For a dairy-free version, use dairy-free cream cheese, a plant-based butter alternative, and coconut condensed milk.

Serving and Storage

• Serving: To serve, lift the entire slice from the pan using the parchment paper overhangs. Place it on a cutting board and slice into neat squares or bars with a sharp knife. For an extra touch of elegance, you can garnish each piece with a little fresh passion fruit pulp.
• Storage: This slice should be stored in an airtight container in the refrigerator. It will keep well for up to 5 days.
• Freezing: The passion fruit slice freezes beautifully. You can freeze it whole or in individual slices. Wrap it tightly in plastic wrap and then a layer of foil. It will last in the freezer for up to 3 months. Thaw in the refrigerator before serving.

Frequently Asked Questions (FAQ)

1. Can I make this slice without gelatin or a setting agent? It is not recommended. The gelatin (or agar-agar) is essential for the filling to set properly into a sliceable bar. Without it, the filling will remain a soft, mousse-like consistency.

2. Why isn’t my slice setting? This is usually due to one of two reasons: either the gelatin was not properly dissolved before being added, or it was too hot and “cooked” the dairy when combined. Ensure the gelatin is completely liquid but has cooled to lukewarm before whisking it into the passion fruit mixture.

3. Can I use a different size pan? Yes, but the thickness of the layers will change. A larger pan (like a 23cm / 9-inch) will result in a thinner slice, while a smaller pan or a loaf pan will create a much thicker one, which may require a longer setting time.

Conclusion

This No-Bake Passion Fruit Slice is a perfect marriage of tropical vibrancy and creamy indulgence. It is a stunningly delicious dessert that requires minimal effort and no oven time, making it ideal for any season. The bright, tangy notes of the passion fruit are beautifully balanced by the rich, smooth filling and buttery base. It’s an effortless dessert that brings a touch of sunshine to any occasion, proving that the most elegant treats are often the easiest to create.

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