This no-bake white chocolate and passionfruit cheesecake with caramel pears is the kind of dessert that looks impressive but comes together with minimal effort. Served in individual wine glasses, it is perfect for dinner parties, date nights or any occasion worth celebrating. Make it ahead of time and simply assemble when you are ready to serve. A buttery scotch finger base, silky white chocolate cheesecake filling and cooled caramel pears made with Boutique Sauces Vanilla Salted Caramel Sauce make this the showstopper dessert your guests will be raving about the next day.
Ingredients
Biscuit Base
250g scotch finger biscuits
100g butter, melted
Cheesecake Filling
250ml heavy cream
500g cream cheese
100g icing sugar
200g white chocolate, melted
1 passionfruit
Caramel Pears
4 pears, peeled, cored and sliced
1/4 cup Boutique Sauces Vanilla Salted Caramel Sauce
Cream Topping
400ml heavy cream
2 tablespoons icing sugar
Optional
Chocolate dust to serve
Directions
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1
Crush scotch finger biscuits to a fine crumb and mix with melted butter. Spoon into the base of 6 large wine glasses.
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2
Whisk cream to soft peaks, add icing sugar, cream cheese and melted white chocolate. Whisk until smooth then fold through the passionfruit seeds. Spoon over the biscuit base and refrigerate for 2 to 3 hours.
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3
Pan fry pears until softened, add Boutique Sauces Vanilla Salted Caramel Sauce and let bubble for a minute. Transfer to a bowl and cool in the refrigerator.
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4
Whip cream with icing sugar to soft peaks.
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5
To assemble, top the cheesecake with cooled caramel pears then finish with cream. Dust with chocolate if desired.
Recipe Notes
This dessert can be made just 2 to 3 hours before your guests arrive. By the time you have enjoyed your entrée and main, it will be perfectly set and ready to serve straight from the refrigerator.
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