No-Bake Passion Fruit Icebox Cake
A creamy, tropical no-bake dessert that layers velvety passion fruit cream with tender vanilla wafers. Ready in just 20 minutes, it's the perfect make-ahead treat for summer gatherings or whenever you need a crowd-pleasing dessert without turning on the oven.
🛒 Ingredients
8 servings
- 1 can (14 oz) sweetened condensed milk
- 1 cup (200 ml) heavy cream
- ¾ cup (200 ml) passion fruit juice (fresh or bottled)
- About 250 g vanilla wafer cookies
- 1 fresh passion fruit, for topping
- Fresh mint leaves, optional
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Directions
- 1
Combine the condensed milk, heavy cream, and passion fruit juice in a blender. Blend for 1–2 minutes until the cream is smooth and fully combined. Chill in the refrigerator while you prepare the dish.
- 2
Spread a generous layer of passion fruit cream across the bottom of a rectangular baking dish or deep glass dish.
- 3
Arrange a single layer of vanilla wafer cookies over the cream, fitting them snugly. For softer cookies, briefly dip each one in diluted passion fruit juice before layering.
- 4
Continue alternating layers of cream and cookies — at least 3 layers — always finishing with a layer of cream on top.
- 5
Halve the fresh passion fruit and spoon the seeds and pulp over the top as decoration. Scatter a few whole cookies along the edges and garnish with mint leaves if using.
- 6
Cover with plastic wrap and refrigerate for at least 4 hours or overnight. The cookies will absorb the cream and soften into a perfectly sliceable cake.
💡 Chef's Tip
For an extra luscious texture, swap half the juice for frozen passion fruit pulp. A pinch of lime zest stirred into the cream adds a bright, citrusy note that elevates the tropical flavors.
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