The Most Delicious Soursop Cheesecake

If you ever crave for a cheesecake and have some soursop at hand, try this recipe; make a soursop cheesecake. This is a very simple recipe, no baking is required, it is just refrigerated. You would not regret making it.

Soursop Cheesecake

Course: Desserts

Cuisine: Caribbean


  • Crust:
  • 2 cups 500 ml digestive biscuit crumbs
  • 2 tbsp. sugar
  • 1/4 cup butter melted
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • ========
  • Filling:
  • 1 tbsp unflavoured gelatin
  • 1/3 cup water
  • 450 g softened cream cheese
  • 1 cup soursop
  • 1 cup sweetened condensed milk
  • 1 1/2 tsp. vanilla
  • 3/4 cup whipped cream


  • Crust:
  • Blend the biscuit until fine in a food processor. Mix in the sugar, cinnamon and nutmeg.
  • Melt the butter and pour 1/4 cup into the biscuit.
  • Combine the ingredients then press into the bottom of a 9 inch or 23 cm baking pan or spring form pan.
  • Set aside. Chill until ready to use.
  • Filling:
  • Peel the sour sop, remove the pulp and strain to capture 1 cup of pure pulp.
  • Note: Do not add water.
  • One cup of strained, undiluted soursop pulp.
  • Pour the gelatin in the water then heat until gelatin has dissolved.
  • Remove from the heat and leave to cool.
  • Note: I prefer to heat the gelatin in boiling water using the double boiler method.
  • Cream the cheese until smooth.
  • Stir in together the soursop, whipped cream and the condensed milk.
  • Mix well until smooth.
  • Pour in the gelatin. Mix well.
  • Pour into the shell and refrigerate for 4 hours.
  • Serve.

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Recipe © Simply Trini Cooking. All rights reserved

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