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No Bake Cheesecake Mousse with Passion Fruit Jam

Thankfully I had this dessert recipe written down in more than one place, because this No Bake Cheesecake Mousse with Passion Fruit Jam is a real family treasure.


The original recipe for this delicious dessert was passed down to me by my children’s grand-mother. Years later, it is still a hit when I make it. My personal twist to it is the passion fruit and lemon zest, which I feel add a touch of exoticism to this dessert, with the subtle taste of citrus and acid from the fruits.

In individual portions, or in a large dish, it makes the perfect dessert for any occasion.

At home, I always ensure that I make extras, and keep those jars in the freezer. Or at least I try to keep them in the freezer. There always seems to be a freezer version of the Cookie Monster around, because for some reason, I always end up finding these empty mason jars in the kitchen sink in the morning. Hmmm?!!

A dessert without cheese is like a beautiful woman with only one eye.
— Alain Ducasse


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No Bake Cheesecake Mousse with Passion Fruit Jam

No Bake Cheesecake Mousse with Passion Fruit Jam

Delicious no bake cheesecake mousse with passion fruit jam recipe.

Course Dessert
Keyword cheesecake, dessert
Prep Time 30 minutes
Servings 12 jars
Haiti Bites Haiti Bites

Ingredients

  • 8 oz cream cheese (one pack) (I swear by Philadelphia Cream Cheese)
  • 1 pack Maria cookies
  • 1/2 cup passion fruit jam
  • 3 eggs
  • 1/2 cup white sugar
  • 1 cup Cool Whip (from the freezer)
  • 1 lime zest
  • 1/2 lime juice
  • 1/2 tsp vanilla extract

Instructions

  1. Separate your egg whites from your egg yolks.

  2. In a mixer, whisk your egg whites to a thick foam. This is the secret of your recipe for a light fluffier cream cheese. Your egg whites should up by 6 times in volume and be hard when ready. Then set aside in another bowl in the fridge.

  3. Back to the mixer bowl, mix your cream cheese and sugar into a paste.

  4. One by one start adding your egg yolks to the mixture. Let it mix well.

  5. Add in your cold cool whip straight from the freezer.

  6. Add your lime juice, vanilla extract and lime zest. Mix well to obtain a tasty cream cheese base, that is mousse like. Set aside in the fridge.

  7. Now prepare your cookie base by pounding your Maria cookies and breaking them apart. I like to do this in a clean kitchen towel folded in 2, and rolling over them my roll pin. You don’t want to make it too powdery, as you want it to have a crumbly texture.

  8. Once crumbled, mix in your passion fruit jam with it, to form a paste. If, like me, you are going to use small dishes, you may want to save a tad bit to top off your dessert cups with a dash of extra jam.

  9. Line your dish with this passion fruit cookie mixture. You can use a rectangular glass baking dish, or dessert cups, or cute little jars like I have. The taller the dish you choose, the more it will allow you to layer cookie / cream cheese mousse / cookie / cream cheese mousse, which I like to do.

  10. Add your cream cheese mousse straight from the fridge on top of your passion fruit cookie mix, and smoothen it out.Serve cold straight from the freezer.

  11. If in small dessert cups,and on top with a little coffee spoon, a dash of the extra jam.

  12. Place in your freezer overnight to let it firm and reach the desired consistency.

Recipe Notes

Heavenly delicious. Bon appétit!

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