No Cook Passion fruit Cheese cakes and winner of Give-away BYO Coffee Cups

Firstly, thank you to all of you who participated in the chance to win some BYO coffee cups, the winner of my first give-away for a  Hookturn Industries BYO Coffee cups is:

Ceara Brigitte Prout 

who "Liked" Lee Caroline - A World of Inspiration on Facebook and left a comment on my Facebook Page.  The winner was selected by a random number generator from all the entries on this blog on the original "post" and on my blogs Facebook page.  Congratulations Ceara, I hope you enjoy the cups, I will be posting them as soon as you contact me with your address.

Years ago when I was going through a bit of a health kick I bought a recipe book called "Not a Load of Old Lentils" by Rose Elliot, the book is full of nutritious, healthy, great tasting recipes, and one such recipe is their simple "uncooked" Lemon cheesecake.

Believe me, this is the only cheesecake recipe you'll ever need, you can easily vary it, and by far it's the best cheesecake ever. None of that tinned sweetened condensed milk, or gelatin effect in this cheesecake, the basis is a  mixture of cottage cheese and thickened cream and it is absolutely delicious. You might think it sounds heavy but the cottage cheese mixed with the cream makes it rich but light and oh so moreish!

One of my variations on the recipe is to make individual frozen passion fruit cheesecakes, the recipe you can find below...

No Cooked Passion fruit or Lemon Cheese cakes


  • 6oz (170 grams) digestive biscuits (cookies) (you can use graham crackers...see below but I have only made this with digestive biscuits) 
  • 4 tablespoons of passion fruit curd or lemon curd
  • 8oz  (227 grams) carton cottage cheese
  • 1/4 pint double cream (thick cream)

Alternative crust if you cannot get digestive biscuits (I have not used this base, however I think it's difficult to get digestive biscuits/cookies in the USA):
2 cups (200grams) of graham cracker crumbs 
1/4 cup (50 grams) white sugar (note you do not need sugar if using digestive biscuits).
1/2 cup (114 grams) unsalted butter, melted.


  1. Place your digestive biscuits/cookies  into a plastic bag and crush with a rolling pin until crumbs.
  2. Place the finely crushed digestives into a bowl and add your "melted" butter and stir until mixed well.
  3. place some plastic wrap across a ramekin.
  4.  Press the plastic wrap down with your fingers lining the ramekin well.
  5. Place about 1.5 tbsp of the crushed mixture into the base of the ramekin.
  6. Press down with the back of a teaspoon, making sure to press into the corners of the plastic wrap and leave to cool down completely to set (best done in fridge).
  7. sieve the cottage cheese into a bowl, mix in 4 tbsp of Passion fruit curd/lemon curd (whichever you choose), then fold in the cream
  8. Fill your ramekins to just below the rim and press down with a spoon to level them.
  9. Place the ramekins into your freezer for around 30 mins until firmly set.
  10. Remove from freezer, warm some passion fruit or lemon curd glazing the top of the cheese cakes return to freezer for further 10 mins if serving or wrap plastic across top and leave in freezer till required.
  11. Before serving gently remove individual cheesecakes from the ramekins using the plastic wrap to lift them out. Place onto a plate around 20 minutes before serving to allow the cheesecake to soften slightly.  I placed a couple of  thin slices of  crystallised  ginger on top. 
Cooks Note:
You can make one large cheesecake if you wish by pressing the biscuit/cookie mixture into a fluted flan tin or ring or round, loose bottomed cake tin. Leave  to cool down and set (fridge is best for this), before continuing with the rest of the recipe.
I like to serve the cheesecakes chilled, don't allow them to warm up too much, keep them in the fridge until just before serving.

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