No Bake Passionfruit Cheesecake Recipe

I made a No Bake Passionfruit Cheesecake that sets silky creamy with a buttery cookie base and a bright, tart passionfruit jelly top, so keep scrolling.

I am obsessed with this No Bake Passionfruit Cheesecake because it hits every sweet-tart note I crave. I love that the creamy, slightly tangy filling sings of passionfruit and that glossy Passionfruit Cheesecake jelly on top makes me want to dive in.

I mean, give me a slice after a long day and I’m done. The buttery crunch of digestive biscuits, crushed under a spoon, the soft give of cream cheese, room temperature in the middle…

it’s simple, loud, bold dessert joy. No fuss, just punchy fruit flavor and that lush, dreamy texture.

I’ll eat it for breakfast, no shame.

Ingredients

• Crushed biscuits give the crunchy base, kinda nostalgic and holds the whole thing together.
• Basically the melted butter binds crumbs, adds rich, buttery mouthfeel you won’t forget.
• Cream cheese brings tangy creaminess, makes it feel like a proper cheesecake.
• Icing sugar smooths the tang, gives just the right kind of sweet.
• Cold double cream whips into airy clouds, makes the filling light and dreamy.
• Passionfruit pulp brings bright tropical tartness, seeds add a nice little crunch.
• Plus the bloomed gelatine sets the slice, so you’ll get neat, wobbly portions.

Ingredient Quantities

• 200g digestive biscuits, crushed (about 2 cups)
• 90g unsalted butter, melted
• 400g cream cheese, room temperature
• 100g icing sugar, sifted
• 300ml double cream, cold
• 200g passionfruit pulp (fresh or frozen, about 6 to 8 fruits)
• 1 sachet powdered gelatine (7g), bloomed in 2 tbsp cold water

How to Make this

1. Line the base of a 20cm springform tin with baking paper. Put the crushed 200g digestive biscuits in a bowl, pour over the 90g melted butter, mix until everything looks like wet sand then press firmly into the tin to form an even base. Pop it in the fridge to chill while you make the filling.

2. In a large bowl beat the 400g room temperature cream cheese with the 100g sifted icing sugar until smooth and no lumps remain. Scrape the sides, don’t rush it.

3. Whip the 300ml cold double cream in a separate bowl until it forms soft peaks. Be careful not to overwhip or it goes grainy.

4. Fold about a third of the whipped cream into the cream cheese to loosen it, then gently fold in the rest until evenly combined. Keep the mix airy, don’t overwork it.

5. Reserve about 80g of the 200g passionfruit pulp for the top jelly/topping. Stir the remaining passionfruit pulp into the cheesecake mixture so you have a lightly passionfruit flavored filling. Taste it and adjust a little if you want more tang.

6. Pour the cheesecake filling over the chilled biscuit base, smooth the top with a spatula and return to the fridge while you make the passionfruit topping.

7. Bloom the 1 sachet (7g) powdered gelatine in 2 tablespoons cold water for 5 minutes. Then warm the bloomed gelatine gently (microwave 5 to 8 seconds or over a small pan) until fully dissolved but not boiling.

8. Mix the dissolved gelatine with the reserved 80g passionfruit pulp. If the pulp is cold it may gel quickly, so stir well and let it cool for a minute but not set. Pour this passionfruit jelly carefully over the chilled cheesecake layer.

9. Chill the whole cheesecake for at least 4 hours or overnight until properly set. If you want clean slices, put the tin in the freezer for 20 minutes before unfastening the ring, then cut with a hot knife wiped between cuts.

10. Serve chilled, and if you like, spoon extra fresh passionfruit or a little whipped cream on each slice. Store leftovers in the fridge for up to 3 days.

Equipment Needed

1. 20 cm springform tin lined with baking paper
2. Mixing bowls (one large for cream cheese, one medium for whipping cream)
3. Electric hand mixer or stand mixer (or a whisk if you wanna work for it)
4. Rubber spatula for folding and smoothing
5. Measuring scales and spoons (for grams and the 2 tbsp water)
6. Microwave safe bowl or small saucepan to dissolve the gelatine
7. Sieve for icing sugar
8. Measuring cup or glass to press the biscuit base evenly, plus a sharp knife warmed under hot water for clean slices

FAQ

No Bake Passionfruit Cheesecake Recipe Substitutions and Variations

• Digestive biscuits: use graham crackers, plain Marie biscuits, or crushed shortbread for a richer base. If you want a gluten free option try crushed gluten free cookies or almond meal mixed with a bit of honey.
• Unsalted butter: swap with melted coconut oil (gives a slight coconut taste), melted margarine, or a neutral vegetable oil mixed with a little melted coconut oil so it sets firmer.
• Cream cheese: replace with mascarpone for a silkier texture, ricotta blended until smooth for a lighter finish, or a 1:1 mix of Greek yogurt and cream cheese to cut richness.
• Powdered gelatine (7g): use 1 sheet leaf gelatine (about the same bloom strength) or 1 tsp agar powder dissolved and simmered to set (note agar sets firmer and faster). For vegetarian set try a commercial vegan gelling mix following package amounts.

Pro Tips

1) Let the cream cheese really come to room temp, like 30 to 60 minutes. If it’s even a little cold you’ll get lumps and you end up overmixing, which makes the filling dense. If you do get a few lumps, press the mix through a fine sieve with a spatula, works surprisingly well.

2) Don’t overwhip the double cream. Stop at soft peaks, fold gently and slowly with a spatula. Use a figure-8 motion and scrape the bowl sides once or twice. Overworking makes it grainy and flat, and nobody wants that.

3) Bloom and warm the gelatine carefully. Bloom it in cold water for the full time, then heat only until dissolved, not boiling. If your passionfruit pulp is cold, warm it slightly first or mix a spoonful of the warm gelatine into the pulp to temper it, then stir back into the rest. This avoids instant clumping or streaks.

4) Chill and finish tricks: press the biscuit base really firmly and pre-chill it so the filling sets cleanly. After it’s set, freeze the whole tin 15 to 20 minutes before cutting for tidy slices, and run a hot knife under warm water and wipe between cuts. For brighter flavor, taste the filling before pouring and add a touch more passionfruit or a pinch of salt if it seems flat.