Easy Passion Fruit Cheesecake Recipe

I’ve created an easy passion fruit cheesecake that requires no baking and is assembled in a loaf pan, a recipe I’d file under No Bake Fancy Desserts that hides a clever trick for clean, even slices.

I love desserts that feel a little fancy but dont make me sweat. This easy passion fruit cheesecake is exactly that: bright, tangy and smooth, it needs no baking and comes together in a loaf pan so you can slice it up easy.

I love how the passion fruit pulp wakes up the dense cream cheese, kind of like sunshine in a bite, and yet it stays refreshingly light. Ive served it at picnics and dinner parties and it always vanishes first.

If you like No Bake Fancy Desserts that surprise people with zero drama, this will be your new go to.

Ingredients

• Crushed crackers give crunchy texture, carbs for energy, small fiber boost, adds mild sweetness.
• Butter gives richness and fat, helps set the crust, adds a toasty flavor.
• Cream cheese gives creamy body, tangy flavor, protein and lots of fat for silkiness.
• Passion fruit pulp is bright and tart, high in vitamin C, seeds add crunch.
• Powdered sugar sweetens smoothly, dissolves into the filling, makes texture finer and sweeter.
• Cold heavy cream whips to airy peaks, adds rich fat and lightness to filling.
• Gelatin stabilizes the filling so it sets firm without baking, give sliceable texture.

Ingredient Quantities

• 1 1/2 cups (about 150 g) crushed graham crackers or digestive biscuits, packed
• 6 tbsp (about 85 g) unsalted butter, melted
• 2 tbsp granulated sugar optional
• 16 oz (450 g) full fat cream cheese room temperature
• 2/3 cup (about 85 g) powdered sugar sifted
• 1 tsp vanilla extract
• 1 tbsp lemon juice optional
• 1 cup (240 ml) heavy whipping cream cold
• 1 packet unflavored powdered gelatin (about 2 1/4 tsp) plus 3 tbsp cold water
• 1 cup (240 ml) passion fruit pulp fresh or thawed frozen, seeds ok (about 8 to 10 fruits)
• 1/3 cup (65 g) granulated sugar for the passion fruit
• 1 tbsp cornstarch plus 2 tbsp cold water
• pinch of fine salt
• extra passion fruit halves or seeds for garnish optional

How to Make this

1. Line a 9×5 loaf pan with parchment, leaving an overhang for easy lift out. Mix 1 1/2 cups crushed graham crackers or digestive biscuits with 6 tbsp melted unsalted butter and the optional 2 tbsp granulated sugar, press tightly into the bottom of the pan and chill while you make the filling so it firms up.

2. Make the passion fruit sauce: in a small saucepan combine 1 cup passion fruit pulp, 1/3 cup granulated sugar and a pinch of fine salt. Mix 1 tbsp cornstarch with 2 tbsp cold water until smooth and stir that into the pulp, then heat over medium stirring constantly until it thickens and just comes to a boil, about 2 to 4 minutes. Remove from heat.

3. Scoop out about 1/3 of the hot passion fruit sauce into a bowl and set aside for the topping or garnish, let that cool to room temp. Keep the remaining 2/3 in the pan warm for the next step.

4. Bloom the gelatin: sprinkle 1 packet unflavored powdered gelatin over 3 tbsp cold water and let sit 3 to 5 minutes. Warm gently to dissolve completely either in a few seconds in the microwave or over a small pot of simmering water, do not boil.

5. Stir the dissolved gelatin into the warm remaining passion fruit sauce until completely combined, then let it cool until just warm but not starting to set.

6. Beat 16 oz room temp full fat cream cheese with 2/3 cup sifted powdered sugar, 1 tsp vanilla extract and the optional 1 tbsp lemon juice until silky and lump free. Taste for sweetness and adjust if you want it a bit brighter.

7. In a separate bowl whip 1 cup cold heavy whipping cream to soft peaks. Gently pour the cooled passion-gelatin mixture into the cream cheese and mix until smooth, then fold in the whipped cream in 2 additions so you keep it light, fold just until uniform.

8. Pour the filling over the chilled crust in the loaf pan, smooth the top, then cover and refrigerate at least 4 hours or preferably overnight until fully set.

9. When set, spoon the reserved cooled passion fruit sauce over the top (you can warm it slightly if it got too stiff), garnish with extra passion fruit halves or seeds if you like, then use the parchment overhang to lift the cheesecake from the pan and slice with a hot knife for clean cuts.

10. Tips: keep the cream cold before whipping, dont overbeat the whipped cream, and if gelatin sets too fast warm the jar of passion-gelatin briefly and stir to loosen before adding to the cheese. Enjoy, its a bright summery dessert that’s easier than it looks.

Equipment Needed

1. 9×5 loaf pan lined with parchment (leave an overhang for easy lift out)
2. Small saucepan for the passion fruit sauce
3. Several mixing bowls (large for cream cheese, medium for folding, small for cornstarch and gelatin)
4. Electric mixer or hand mixer (or a sturdy whisk if you wanna work your arm)
5. Rubber spatula and a wooden spoon for stirring and scraping
6. Measuring cups and spoons (and a kitchen scale if you like precision)
7. Small heatproof bowl or ramekin to bloom and dissolve the gelatin
8. Fine mesh sieve or sifter for the powdered sugar and to smooth the sauce if desired

FAQ

Easy Passion Fruit Cheesecake Recipe Substitutions and Variations

• Crushed graham crackers or digestive biscuits: swap with 1 1/2 cups crushed vanilla wafers or shortbread cookies for a sweeter, richer crust; or use crushed pretzels or salty crackers for a crunchy sweet-salty contrast. If you use Oreos, remove the filling first and use the same volume.
• Unsalted butter (6 tbsp): replace 1:1 with solid coconut oil, melted, for a dairy free crust; or use melted margarine or stick butter if you only have salted butter, just skip any extra salt elsewhere.
• Full fat cream cheese (16 oz): use 16 oz mascarpone 1:1 for a silkier, richer filling; or swap with 16 oz Neufchâtel for a slightly lighter, tangier cake; for a low fat option try 2 cups thick strained Greek yogurt but the texture will be softer and you should chill longer.
• Passion fruit pulp (1 cup): fresh or thawed frozen pulp can be replaced by 1 cup mango or guava puree plus 1 tbsp lemon or lime juice for brightness; or use 1 cup thawed concentrated passion fruit juice diluted to taste; honey or maple syrup can replace the passion fruit sugar, reduce amount to taste.

Pro Tips

– Press and chill the crust hard, dont skip this. Use the flat bottom of a measuring cup or glass to compact the crumbs so the base wont crumble when you slice, and chill until really cold (or pop it in the freezer for 10 minutes) so it firms up fast.

– Handle the gelatin and passion sauce gently. Bloom the gelatin fully, dissolve without boiling, and only add it back when the passion sauce is warm not hot. If it cools too fast and starts to set, warm the container briefly and stir, dont pour hot stuff into the cream or you will get lumps.

– Keep everything cold for light whipped cream, and dont overbeat. Chill bowl and beaters, whip to soft peaks only, then fold into the cream cheese in two additions using big, gentle strokes so the filling stays airy. If you accidentally overwhip, fold in a little cold cream to loosen it.

– Decide about seeds ahead of time. If you hate crunchy seeds, strain the sauce but save a few for garnish, they make it look homemade. Taste the sauce before mixing it in and tweak sugar or a squeeze of lemon so the filling isnt flat.

– Chill long and slice smart. Let the cheesecake set for at least 4 hours but preferably overnight so it slices cleanly, run a knife under hot water and wipe it between cuts for neat pieces, and if the filling is still a bit soft, a 10 to 15 minute stint in the freezer makes slicing easier.