Passionfruit cheesecake is tart, tangy, creamy and gorgeously tropical. This no-bake dessert includes a ginger biscuit base, a rich and creamy cheesecake centre and a beautiful passionfruit jelly topping. Get stuck in!
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Bright and beautiful. That’s the appearance of this no-bake passionfruit cheesecake and it doesn’t disappoint on flavour points either. Each bite manages to taste decadently sweet and creamy whilst also delivering an abundance of fresh and zesty tropical fruit flavour.
This homemade passionfruit cheesecake takes a little more effort than some but it’s well worth the extra effort. However, if you are looking for a quick and easy no-bake cheesecake recipe instead try my Biscoff cheesecake or my chocolate cheesecake.
Why this dessert is special
- It’s pretty gorgeous. Seriously, who wouldn’t be tempted by a slice?
- There’s bags of delicious tangy and tart flavour.
- But it’s also rich and creamy.
- The gingernut base adds extra interest to the flavour profile.
And the contrasting textures of the buttery biscuit base, smooth centre, soft and velvety jelly and crunchy seeds are heavenly together.
What are passion fruits
Passion fruits are the fruits of tropical passionflowers. They are small and spherical, with hard inedible skin. Inside of this exterior is a yellow, juicy seeded centre that is edible. The seeds are edible but they are quite crunchy.
Boldly flavoured, passion fruit delivers bigtime on tartness with just a hint of sweetness about them. This fruit pairs well with other tropical fruits such as mango, pineapple and coconut. It also plays harmoniously with lime, ginger and white chocolate.
How to make passionfruit puree
This recipe calls for both fresh passion fruit pulp (juice, flesh and seeds) and a large amount of passionfruit puree (juice and flesh but not the seeds). The latter can now be picked up easily online and leftovers can be used for many other bakes, in drinks and it also freezes well, so none should go to waste.
I highly recommend picking up a carton of puree as making your own, in the quantity required for this passionfruit cheesecake recipe can be a bit of a fiddly faff. You can always use leftovers to make some passion fruit curd.
If you do decide to make your own, the best way to do this is to scoop the flesh out of the fruits, pop it into a blender and pulse 3-4 times. This helps the pulp fall away from the seeds. At this point, sieve the flesh to separate the seeds. You’ll need 12-15 passionfruits to make the quantity of passionfruit puree required for this cheesecake.
Ingredients notes
Passionfruit puree: this recipe calls for 250ml of passionfruit puree, so it’s worthwhile buying a carton.
Fresh passionfruit: using a little fresh passionfruit in the cheesecake jelly topping really elevates the appearance of this tropical passionfruit cheesecake. Plus, once the seeds have been spotted it’s easy for anybody to identify the flavour.
Gelatine leaves (sheets): I recommend 2 leaves for a soft set (as pictured) and 3 leaves for a slightly firmer set. I use platinum grade gelatine. Gelatine is derived from animals so is not suitable for a vegetarian diet. Please see the dedicated section in the step-by-step instructions if you are looking for details of a vegetarian alternative.
Philadelphia cream cheese: I’m not generally a snob when it comes to own-brand labels, but when it comes to cream cheese and no-bake cheesecake recipes, only Philadelphia will do. It has a firmness about it that own-brand versions often lack. It’s this firmness that needs to be relied upon when making a no-bake cheesecake.
Double cream: this is needed to help firm up the cheesecake and provide a good setting consistency. Double cream in the UK has a fat content of 48%. If you are elsewhere in the world look for a cream with similar fat content.
Greek yoghurt: this adds a little extra tangy bite to the flavour. Soured cream makes a fine substitute.
Gingernut biscuits: (aka gingersnaps) add an extra flavour dimension to this no-bake passionfruit cheesecake and the combination works a treat. If, however, you are not keen on ginger it’s fine to use Digestives or Graham Crackers instead.
Step-by-step instructions
Make this no-bake passionfruit cheesecake in an 8-inch (20cm) deep-sided circular baking tin. Springform tins are ideal as it makes removing the cheesecake so much easier.
Tip: It’s not essential to line or grease the tin, but if you do decide to line it do not grease with butter as it will harden in the fridge making the cheesecake difficult to remove from the pan. Use cake release spray instead. And if the base of your tin has a lip around the edge, flip it over and secure in place before using so the flat base is facing upwards. This will make unmoulding the cheesecake easier.
Make the base
- Make the biscuit base: crush the ginger biscuits finely then melt the butter and mix the two ingredients together.
- Press the crumb mix into the base of the baking tin.
Make the cheesecake filling
- Put 2 gelatine leaves in a bowl filled with cold water.
- Beat the cream cheese and sugar together until smooth.
- Add the Greek yoghurt and vanilla bean paste and mix in.
- Next warm the passionfruit juice and lime juice together in a pan until warm (around 50C/ 100F on a food thermometer). Drain the gelatine sheets from the water, add to the pan and mix until dissolved.
- Beat the fruit juices into the cheesecake batter.
- Add the cream and beat until thick enough for a spoon to stand up in it.
- Spoon onto the biscuit base and level. Chill for 3 hours.
Make the passionfruit jelly topping
- Place the remaining 2gelatine leaves in cold water and leave to soak for 5 minutes.
- Put the passionfruit puree and fresh passionfruit pulp into a small pan along with the sugar and heat to around 60C/ 120F untl the sugar dissolves.
- Drain the gelatine, add to the pan and stir to dissolve.
- Let cool to around 40C/ 80F then pour over the top of the cheesecake.
- Return to the fridge for a further 3 hours.
How to make a vegetarian passionfruit cheesecake
To make this no-bake passionfruit cheesecake suitable for vegetarian diets it is necessary to remove the gelatine from the recipe. I did this using Vege Gel, a product made by Dr Oetker.
Whilst this substitution worked perfectly in the cheesecake filling itself, I did not have success using Vege Gel to make the passionfruit jelly topping. It was prone to weeping. For this reason, I suggest using passionfruit pulp spooned over the top at the point of serving by way of garnish. It’s quick and easy & reliably tart and tasty too.
To achieve the soft set of this cheesecake as pictured ¾ teaspoon of Vege Gel is needed. For a firmer set increase this amount to 1 teaspoon.
Simply add the Vege Gel to the passionfruit and lime juice in step 6, stir until dissolved then heat to almost boiling. Let cool for a few minutes (but keep a close eye on it as you do not want the liquid to start setting. Proceed with the rest of the recipe.
Expert tips
- You can make the jelly topping just from passionfruit puree if desired (i.e. no seeds). Store bought puree usually has a little added sugar so reduce the amount of caster sugar added in to 50g in this instance. Keep all the sugar in if preparing your own seedless puree.
- Use an extra sheet of gelatin (3 in total) in the cheesecake centre for a firmer set cheesecake.
- Don’t skimp on the chilling time – 6 hours is the minimum this no-bake passionfruit cheesecake requires to fully set. If possible leave it overnight.
- To release the cheesecake from the tin run a sharp knife between the cheesecake and the edge of the tin then pop the springform release mechanism open. Next use a palette knife to release the biscuit base from the tin.
- Due to the high volume of dairy products and gelatin in this no-bake passionfruit cheesecake it’s not easy to convert it into a vegan recipe (sorry). However, there are a few dedicated vegan passionfruit cheesecake recipes around, such as this one.
- Fancy making individual mini cheesecakes? Try assembling the layers of this passionfruit cheesecake in glass jars or pots.
- This cheesecake must be stored in the fridge once assembled. Pull it out and let sit at room temperature for up to 1 hour before serving, just to take the chill off of it.
- I do not recommend freezing this cheesecake.
Frequently asked questions
I’m afraid this passionfruit cheesecake does need gelatine in order for it to set. Leaving it out would be a huge (soupy) mistake. If you are looking for gelatin free no-bake cheesecakes try my Biscoff, Ferrero Rocher or chocolate cheesecakes.
If you would like to use a vegetarian alternative to gelatine refer to the dedicated section in the recipe card notes.
I don’t see why not. However, I have not (yet) tried making this recipe with gelatine powder so I’m afraid I cannot tell you, with certainty, how much you will need.
Try swapping the ginger biscuits out for Biscoff cookies, digestives or Hobnobs. Those not in the UK could use Graham Crackers too.
By all means. Just swap the ginger biscuits for a suitable gluten-free alternative and proceed with the recipe. Easy!
More tempting cheesecakes
No-bake Passionfruit Cheesecake
Equipment
- 1 Springform 8-inch (20cm) deep circular cake tin
Ingredients
For the Biscuit Base
- 200 g Gingernut biscuits aka gingersnaps
- 100 g Butter
For the Cheesecake Filling
- 400 g Full-fat Philadelphia cream cheese
- 100 g Caster sugar
- 2 Gelatine leaves Platinum grade, use 3 for a firmer set
- 200 ml Double cream
- 100 g Greek yoghurt
- 15 ml Lime juice
- 2 teaspoons Vanilla bean paste
- 100 ml Passionfruit puree see notes
For the Passionfruit Jelly Topping
- 100 ml Passionfruit puree see notes
- 100 ml Passionfruit pulp see notes (you'll need 3-4 passionfruits)
- 75 g Caster sugar
- 2 Gelatine leaves
Instructions
Make the Biscuit Base
- Process the ginger biscuits in a food processor until they resemble fine breadcrumbs.
- Melt the butter and stir into the biscuit crumbs.
- Spoon this mixture into the base of the baking tin and press down to level (don't press too firmly though as it will be difficult to remove from the tin if you do).
Make the Cheesecake Filling
- Put 2 gelatine leaves in a bowl filled with cold water. Leave for 5-19 minutes until soft.
- Beat the cream cheese and sugar together until smooth.
- Add the Greek yoghurt and vanilla bean paste and mix in.
- Next warm the passionfruit puree and lime juice together in a pan until warm (around 50C/ 100F on a food thermometer). Drain the gelatine sheets from the water, add to the pan and mix until dissolved.
- Beat the fruit juices into the cheesecake batter – quick quickly once the liquid is poured in to avoid it starting to set.
- Add the cream and beat until thick enough for a spoon to stand up in it.
- Spoon onto the biscuit base and level using a blunt knife (an offset palette knife is ideal for this task). Chill for 3 hours.
Make the Passionfruit Jelly Topping
- Place the remaining 2gelatine leaves in cold water and leave to soften.
- Put the passionfruit puree and fresh passionfruit pulp into a small pan along with the sugar and heat to around 60C/ 120F until the sugar dissolves.
- Drain the gelatine, add to the pan and stir to dissolve.
- Let cool to around 40C/ 80F then pour over the top of the cheesecake.
- Return the cheesecake to the fridge for a further 3 hours.
Notes
- You can make the jelly topping just from passionfruit puree if desired (i.e. no seeds). Store-bought puree usually has a little added sugar so reduce the amount of caster sugar added in to 50g in this instance. Keep all the sugar in if preparing your own seedless puree.
- Use an extra sheet of gelatin (3 in total) in the cheesecake centre for a firmer set cheesecake.
- Don’t skimp on the chilling time – 6 hours is the minimum this no-bake passionfruit cheesecake requires to fully set. If possible leave it overnight.
- To release the cheesecake from the tin run a sharp knife between the cheesecake and the edge of the tin then pop the springform release mechanism open. Next, use a palette knife to release the biscuit base from the tin.
- Due to the high volume of dairy products and gelatin in this no-bake passionfruit cheesecake it’s not easy to convert it into a vegan recipe (sorry). However, there are a few dedicated vegan passionfruit cheesecake recipes around, such as this one.
- Fancy making individual mini cheesecakes? Try assembling the layers of this passionfruit cheesecake in glass jars or pots.
- This cheesecake must be stored in the fridge once assembled. Pull it out and let sit at room temperature for up to 1 hour before serving, just to take the chill off of it.
- I do not recommend freezing this cheesecake.
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