Primor Stawberry/Passion Fruit Cheesecake Recipe

No-bake cheesecake layered in a mason jar with real strawberry and passion fruit purée. Twenty minutes of work, no oven, and it travels well enough to bring anywhere.

Ingredients

For the crust

• 1 cup graham cracker crumbs
• 4 tbsp butter, melted
• 2 tbsp sugar

For the filling

• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup heavy cream
• 1 tsp vanilla extract

For the layers

• 4 oz Primor Strawberry Purée
• 4 oz Primor Passion Fruit Purée

Method

1. Mix the graham crumbs, melted butter, and sugar. Press into the bottom of four mason jars.
2. Beat the cream cheese and powdered sugar until smooth.
3. In a separate bowl, whip the heavy cream with the vanilla to stiff peaks.
4. Fold the whipped cream into the cream cheese mixture until light and even.
5. Spoon a layer of filling over the crust, add a spoonful of strawberry purée, then more filling, then passion fruit purée.
6. Chill for at least two hours before serving.

Notes

Cold cream cheese will leave lumps, so let it soften properly first. Use a piping bag or a zip bag with the corner cut for clean layers. The purées can be swapped for any Primor flavor, and mango with pink guava works especially well. These hold in the fridge for three days, which makes them easy to build ahead.