My dad loves cheesecake. When I was growing up, he’d always ask me to make him a Jello No-Bake Cheesecake. I’m pretty sure that’s what I thought cheesecake actually was for a really long time. That was also pretty much the extent of my baking skills back then. If it came in a box, I could probably handle it. I’m a good reader. Later, Food Network taught me that most of cooking is just knowing how to read a recipe. Once you learn the technical terms and you have a bit of experience, you can take on just about anything.
Since then, I’ve baked a fair few real, from scratch cheesecakes, though I have yet to master the art of avoiding cracks. I’m too impatient and my kitchen is too freakin’ hot. Long story short, I had a jar of delicious lilikoi (passion fruit) butter in my fridge, and I desperately wanted to swirl it into a cheesecake. But surprise, it’s 90 degrees in my kitchen, and I didn’t want to spend more than five minutes in there. Then I remembered those no-bake cheesecakes from my childhood. No apologies. It was easy and awesome.
You can easily customize any boxed cheesecake mix. I made this one tropical by adding some crushed up lilikoi cookies to the graham cracker crust and then swirling in plenty of lilikoi butter before putting the cheesecake in the fridge to set. I combined some store bought ingredients to marvelous results. We ate the whole thing in a few days. I didn’t sweat to death. Everyone was very very happy.
Eat what you like. Love your life. Swirl in some lilikoi butter whenever you get a chance. Oh, and if you can’t find lilikoi butter or passion fruit curd in your grocery store, you can always make your own just make it seedless) or order some here.
- 1 box no-bake cheesecake, plus ingredients listed on package
- 1/4 cup passion fruit cookie crumbs (optional)
- 4 tablespoons passion fruit butter or curd
- In a nine-inch pie dish, gently stir together the cookie crumbs with the graham cracker crumbs from your package. Add the called for sugar and melted butter, stir together until everything is moistened, then press evenly into your pie plate. Store it in the fridge while you mix up the cheesecake.
- Mix your cheesecake mixture according to package instructions and pour it into your chilled crust. Quickly add spoonfuls of the passion fruit butter around the top of the cheesecake and swirl in using a butter knife or a chop stick or anything long and thin. Be careful not to touch the crust.
- Refrigerate for the required amount of time. When you're ready to serve, dip the pie plate in warm water for a few minutes to help the pie crust release from the pan more easily.
- The box mix I used called for 5 tablespoons melted butter, 2 tablespoons sugar, and a cup of milk, so make sure you check your box and have the needed ingredients.