Passionfruit Cheesecake

This No Bake Passionfruit Cheesecake has a crisp biscuit base, creamy light filling and a tangy passionfruit topping. The taste of Summer in a dessert!

When I think of Summer, the flavour of passionfruit comes to straight to mind. It’s delicious in so many desserts and baked goods but my favourite way to use the fruit is in this no bake passionfruit cheesecake.

Easy Passionfruit Cheesecake Recipe

The base is buttery and crispy, the cheesecake filling light, sweet and creamy which pairs perfectly with the tangy passionfruit topping.

No Bake Cheesecakes are my favourite type of cheesecake if you didn’t know already! I’ve got recipes for 5 different flavours on my site now. They come together so quickly and easily, they’re super creamy without being heavy like some more traditional baked cheesecakes.

Why this is the BEST Passionfruit Cheesecake

No Bake so everyone can get involved

Can be made ahead of time

Delicious fresh flavour

Quick and easy to make

Can be made with fresh passionfruit or passionfruit pulp from a can

What is Passionfruit

Passionfruit is a tropical fruit that grows on a vine in New Zealand, Australia, Europe, Asia and South America. The fruit has a hard rind like skin and a tangy zesty pulp filled with seeds.

Passionfruit are delicious eaten with a spoon or they are just as popular in all sort of baked goods and desserts, cheesecake being one of them!

Passionfruit Topping

With this passionfruit cheesecake the filling contains some passionfruit pulp but the main flavour comes from the passionfruit topping.

To make the topping passionfruit pulp is simmered with sugar to create a sweet and delicious syrupy topping. It’s so good, you’ll have to stop yourself eaten spoonfulls of it!

Gelatine is added to make the passionfruit topping set on the cheesecake but this topping can be used for so many other things where you wouldn’t add the gelatine. Think drizzled over ice cream, in a milkshake or as a filling in cupcakes.

No Bake Cheesecake without Gelatine

It is possible to make this cheesecake without gelatine but it will need to be served very cold! To make a no bake cheesecake without gelatine you are relying on the ingredients holding the structure together rather than it setting.

Place the finished cheesecake in the freezer for 2-3 hours before serving. Cut slices and serve cold. The warmer the cheesecake gets, the softer and harder it is to slice.

Variations

Lemon Passionfruit Cheesecake

Lemon and passionfruit are flavours that work incredibly well together. Simply add about 2 tsp of lemon zest to the cheesecake filling for a subtle zesty lemon flavour.

Mini Passionfruit Cheesecake

The only thing better than a whole cheesecake is mini cheesecakes! Simply follow the same recipe but instead of using a cake pan make the cheesecake in muffin pans. Make sure to use cupcake liners so you are able to remove the cheesecakes and they don’t stick.

White Chocolate Passionfruit Cheesecake

If you would like to make this cheesecake without gelatine adding white chocolate is a good way to do it. The white chocolate will set up in the fridge holding the cheesecake together. Use 250g of white chocolate and remove the icing sugar from the cheesecake filling.

Mango and Passionfruit Cheesecake

For a delicious mango flavour, remove the passionfruit pulp from the cheesecake filling and replace with a tin of pureed mangos. Mango and passionfruit are both tropical sweet flavours that work so well together.

Passionfruit Cheesecake Ingredients

Digestive Biscuits – I like the flavour of digestive biscuits but really any type of plain biscuit/cookie will work. Digestive biscuits are very similar to graham crackers but they are sweeter.

Butter – Salted or unsalted butter both work here.

Cream – Whipping cream or heavy cream is needed for this recipe, stay away from light or single cream as it doesn’t have enough fat content to whip.

Cream Cheese – Philadelphia has always been my favourite cream cheese but use whichever one is yours.

Icing Sugar – Also known as powdered sugar or confectioners sugar.

Passionfruit Pulp – If in season and you have fresh passionfruit available it works well for this recipe but you can also buy passionfruit pulp in a can. This is great because it means you can make this dessert year round. Passionfruit pulp and passionfruit topping are different.

Gelatine – If designned this recipe for powdered gelatine but if you do use gelatine leaves you can look up conversions on google.

Sugar – This is to sweenten the passionfruit topping.

How to Make Passionfruit Cheesecake

In a food processor blitz up the biscuits until you have fine crumbs. Melt the butter in the microwave or in small pot on the stove and pour over the biscuit crumbs. Mix to combine.

Press the biscuit crumbs into a lined 8″ or 20cm springform cake pan with the back of a spoon until you have an even layer. Place into the fridge to set.

Strain the passionfruit pulp to remove the seeds and pour into a saucepan. Sprinkle the gelatine over the passionfruit pulp and leave for 5 minutes to absorb. Place the mixture over the heat until the mixture has melted and is smooth.

Whip the cream until soft peaks form, set to the side.

Combine the softened cream cheese and icing sugar together with a hand mixer. Pour in the cooled passionfruit pulp and cream. Mix until well combined.

Pour the cheesecake filling into the cake pan and level off the top with an offset spatula. Place into the fridge to set.

To make the passionfruit topping add the passionfruit pulp to a saucepan and sprinkle over the gelatine, leave to 5 minutes. Add the sugar and place the mixture over the heat. Simmer for 4-5 minutes until the sugar has dissolved. Leave to cool.

Pour the cooled passionfruit topping over the cheesecake and place it back into the fridge for 4 hours or overnight to set.

Serving

Use a sharp knife to run around the edge of the cake pan. Remove the side and transfer to a serving plate. Use a sharp knife to cut even slices of the cheesecake, cleaning it in between for a clean cut.

Serve the passionfruit cheesecake on its own or with a little extra whipped cream.

Storage

Keep the cheesecake in an airtight container and in fridge for up to 3 days. It can also be frozen whole or individual slices.

FAQ

Can I use Passionfruit Topping instead of passionfruit pulp?

Yes but there are a few changes you need to make to the recipe. For the cheesecake filling remove the icing sugar as passionfruit topping is very sweet. For the topping just use passionfruit topping and pour it over the cheesecake slices individually instead of the whole cheesecake.

Can the cheesecake be frozen?

Yes, frozen cheesecake is my favourite! It’s best to freeze the slices individually in an airtight container. To serve remove the frozen cheesecake from the freezer and either serve frozen or leave for 15 minutes to come up to room temperature. The cheesecake will last in the freezer for up to 3 months.

More Cheesecake Recipes

No Bake Chocolate Cheesecake

No Bake Peanut Butter Cheesecake

No Bake Berry Cheesecake