Passion Fruit Cheesecake with Milk Maid

By Parinitha R Nanda

Jul, 22nd


3 persons
Cook Time
20 minutes
6 - 8


  • 200g , Home Made Cream Cheese
  • 230g , Whipping Cream (pre sweetened)
  • 1 tsp , Vanilla Essence
  • 50g+50g=100g , Passionfruit Pulp
  • 5 tbspn , MilkMaid
  • 120g , Digestive biscuits
  • 1.5 tbsp , Butter
  • few , Mint leaves


  • Whip Cream to stiff peaks and keep aside. Mix Digestive biscuits with butter and keep them aside.
  • Whisk cream cheese until soft. Add Vanilla essence, condensed milk, and mix well. Add Passionfruit pulp(50g), mix until well combined
  • Gently fold in the whipped cream to the cream cheese mixture. Add biscuit mixture to the serving dish of choice and press it gently. Pipe the Cream cheese mixture on the biscuit.
  • Set it in the fridge for 1-2 hours, add the remaining pulp on top, garnish with a few mint leaves and serve.


Blend the pulp and strain before adding to the cream mixture to avoid seeds (optional). Used sweetened whipping cream. Tastes best when chilled.