This might actually be the best dessert I have ever made. Bold claim, I know, but my gluten free white chocolate and passion fruit cheesecake tart is to die for! I made it for friends at the weekend and we demolished the entire thing between the four of us. My friends and husband decided it was the perfect balance of zingy passion fruit with sweet white chocolate. Plus a pretty much equal ratio of gluten free biscuit base to creamy cheesecake filling means this tart-style cheesecake isn’t overly sickly.
I made it again today to ensure I hadn’t lucked out that first time and it worked perfectly again. The base holds together really well and each step in making this gluten free white chocolate and passion fruit cheesecake tart is very straightforward. No fancy ingredients or expert skills are needed. It also looks like a real showstopper, thanks to the passion fruit syrup topping.
You could make this in a round, loose-bottom tin if you prefer but I love the long shape achieved with my tart tin and it makes it so easy to slice into portions. My tin is old but I found a very similar one on Amazon for under £10. I use this tin shape for lots of bakes, both sweet and savoury, as the results always look so impressive…a total quick win when you have people coming over!
The one other handy piece of kit I would recommend for this recipe is a mini palette knife – this is the one I use and it’s only £2.71 at the moment online. I use this in most of my baking recipes. For this particular recipe, it was ideal for both smoothing down the top of the cheesecake, spreading the passion fruit syrup and for loosening the cheesecake base from the base of the tin.
Gluten Free White Chocolate and Passion Fruit Cheesecake Tart (serves 8 people)
Or four people if you’re inviting my friends round and they want double portions haha! Scroll down below the method to see lots of step by step pictures of how each stage of the gluten free white chocolate and passion fruit cheesecake making should look.
- 320g gluten free oat-based biscuits – for example, Nairn’s Oaties, Gluten Free Hobnobs, Nairn’s Biscuit breaks. If you cannot tolerate oats them gluten free digestives would work well too.
- 110g unsalted butter
- 175g full fat cream cheese
- 175g mascarpone
- 100g white chocolate
- 60g icing sugar
- 4 passion fruit, flesh scooped out (approx 100g)
- 1.5 tbsp caster sugar
- Blitz the biscuits in three batches in a small blender (I use a Kenwood Mini Chopper) for a few seconds until they have been turned into a fine crumb. Then tip into a large bowl. Melt the butter in a small bowl in the microwave, then pour over the biscuit crumbs and mix well until fully combined. The mixture should have the consistency of damp sand and begin clumping together slightly.
- Tip the biscuit mixture into the loose-bottom tin, then use a fork to press the base down and a fork and your fingers to form the sides of the tart. Place into the fridge to set for a minimum of 30 minutes.
- Beat the cream cheese and mascarpone together with an electric whisk for 1 minute until smooth. Add the sifted icing sugar, then whisk again briefly to combine. Melt the white chocolate in a bowl in the microwave (30 second blasts, stirring in between, until smooth), then tip the white chocolate into the cream cheese mixture and immediately whisk to combine.
- Remove the base from the fridge and carefully spoon the white chocolate cheesecake filling onto it. Use a small palette knife to smooth the mixture down so that the surface is flat and the filling reaches all the edges and corners. Return the tart tin to the fridge and allow to chill for a minimum of 1 hour.
- Scoop the flesh, seeds and juice from the passion fruit directly into a saucepan. Add the caster sugar and bring the mixture to the boil, before turning the heat down and allowing it to simmer for 3 minutes or until it has thickened slightly. Set aside to cool for 5 minutes, after which time you should have a runny gel-like consistency for your passion fruit syrup.
- Take the the cheesecake out of the fridge, spoon the passion fruit syrup on top and spread with a palette knife (see pictures below). The pop the cheesecake back into the fridge for a final 30 minutes chilling time.
- When you are ready to serve, remove from the fridge carefully ease the cheesecake out of the tin. I remove the sides first, then place the cheesecake on a board, before easing a small palette knife between the base of the tin and the cheesecake base. This helps to loosen it and then the base should be easy to slide out. Serve on a board with some fresh strawberries or raspberries for an extra fruity kick. I hope you enjoy this gluten free white chocolate and passion fruit cheesecake tart as much as we have!
If you enjoyed this gluten free cheesecake recipe, why not explore some of my other recipes. I also have plenty of gluten free travel guides on this blog and tips for coeliac life:
- Blueberry Cake with Cream Cheese Frosting
- Perfect Gluten Free Cupcakes
- Cinque Terre Gluten Free Guide
- Where to Buy Gluten Free Birthday Cakes?
- 100% Gluten Free Venues in the UK
*This recipe contains some affiliate links, meaning no additional cost to you but enabling me to keep running www.mygfguide.com as a free website that is open to all :).