Creamy, tangy, and refreshingly tropical, this No-Bake Passion Fruit Cheesecake combines a buttery biscuit crust with a smooth, velvety cream cheese filling, all topped with vibrant passion fruit pulp. It’s a stunning dessert perfect for warm weather and special occasions, requiring no oven and minimal effort.
Why You’ll Love This Recipe
This cheesecake brings a delightful twist to the classic with the exotic flavor of passion fruit. It’s no-bake, making it an ideal treat for summer or when you want to avoid turning on the oven. The combination of rich, creamy filling with tangy fruit offers a balance of flavors that is both elegant and satisfying. Plus, it looks as impressive as it tastes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- 1 1/2 cups digestive or graham cracker crumbs
- 1/3 cup unsalted butter, melted
For the filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
For the topping:
- 3–4 passion fruits, pulp scooped out
- Extra whipped cream (optional, for garnish)
- Passion fruit slices (for decoration)
Directions
- Combine the biscuit crumbs and melted butter in a bowl. Press the mixture firmly into the base of a springform pan to form an even crust. Chill in the refrigerator for 15 minutes.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream until fully incorporated.
- Pour the cream mixture over the chilled crust and smooth the surface with a spatula.
- Refrigerate for at least 4 hours, or ideally overnight, until set.
- Before serving, spoon the passion fruit pulp over the top and garnish with passion fruit slices and whipped cream if desired.
- Slice and serve chilled.
Servings and timing
This recipe yields approximately 8 to 10 servings.
Preparation time: 20 minutes
Chilling time: 4 hours (or overnight)
Total time: 4 hours 20 minutes (minimum)
Variations
- Mango or Pineapple Topping: Swap the passion fruit with fresh mango or pineapple pulp for a different tropical flavor.
- Coconut Crust: Add shredded coconut to the crust mixture for a tropical texture and flavor.
- Mini Cheesecakes: Use a muffin tin to make individual no-bake cheesecakes.
- Vegan Option: Use dairy-free cream cheese and whipped coconut cream, along with a plant-based butter for the crust.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 4 days.
To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil and freeze for up to one month. Thaw overnight in the refrigerator before serving.
This dessert does not require reheating, and it is best enjoyed chilled.
FAQs
How long does it take for a no-bake cheesecake to set?
It typically takes at least 4 hours in the refrigerator to set properly, but overnight chilling is best for a firm texture.
Can I use canned passion fruit instead of fresh?
Yes, canned passion fruit pulp can be used if fresh is not available, though the flavor may be slightly sweeter or less tart.
What can I use instead of digestive biscuits?
Graham crackers or any plain tea biscuits work well as a substitute for digestive biscuits.
Is this cheesecake suitable for freezing?
Yes, you can freeze it. Wrap it tightly and store for up to a month. Thaw in the fridge before serving.
Can I make this recipe ahead of time?
Absolutely. It’s best when made ahead as it requires time to chill and set properly.
How do I prevent the crust from crumbling?
Ensure the crumbs are finely ground and firmly pressed into the pan. Chill it before adding the filling to help it hold together.
Can I add gelatin to the filling?
Yes, if you want extra firmness, you can dissolve 1 teaspoon of gelatin in warm water and fold it into the mixture.
Can I use light cream cheese?
Yes, but note that it may affect the final texture and richness of the cheesecake.
Do I need a springform pan?
A springform pan makes removal easier, but any deep dish or pie pan can be used with careful slicing.
Is this dessert gluten-free?
Not as written, but you can make it gluten-free by using gluten-free biscuits for the crust.
Conclusion
No-Bake Passion Fruit Cheesecake is a beautifully simple yet exotic dessert that brings the flavors of the tropics straight to your plate. With minimal ingredients and effort, you get a luscious, creamy, and refreshing treat perfect for any gathering or special occasion. Prepare it in advance, and let the refrigerator do all the hard work while you anticipate each tangy, sweet bite.
Print
No-Bake Passion Fruit Cheesecake
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
- Diet: Vegetarian
Description
Creamy, tangy no-bake cheesecake with a buttery biscuit crust, topped with fresh passion fruit pulp and slices — a tropical twist on a classic dessert.
Ingredients
- 1 1/2 cups digestive or graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
- 3–4 passion fruits, pulp scooped out
- Extra whipped cream (optional, for garnish)
- Passion fruit slices (for decoration)
Instructions
- Mix biscuit crumbs with melted butter and press firmly into the base of a springform pan. Chill for 15 minutes.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Fold in the whipped cream gently until well combined.
- Pour mixture over the crust and smooth the top. Chill for at least 4 hours or overnight.
- Before serving, top with fresh passion fruit pulp and garnish with slices and whipped cream if desired.
- Slice and enjoy chilled.
Notes
- Ensure cream cheese is fully softened to avoid lumps.
- Use a springform pan for easy removal.
- Chilling overnight gives best results.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 18g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
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