Homemade Passionfruit Cheesecake that is both no bake and no gelatin whilst still being creamy and everything you want from a slice of cheesecake. Have you enjoyed passionfruit before? What's your favorite way to enjoy? I'd love to know in the comments below!

The end of summer brings with it a bounty of produce such as apples, pears, plums and very much underrated passionfruit. In Australasia Passionfruit served in cheesecake is most definitely a thing, often it has a thin gelatin layer on top with the speckled spots of this lovely fruit.

Passionfruit is tart and sweet and perfect for curd or syrup or swirly swirled through cheesecake because it’s bright flavor will flavor a cheesecake with only a small amount.

Why you'll love this

No bake!

This no bake cheesecake means that even in hot summer weather, if you can get your hands on passionfruit you can make this.

Full of passionfruit flavor

Despite the seeming small amount of syrup in this cheesecake, the star flavor in this is the bright, tart and sweet passionfruit that makes this a great end of summer dish.

Light and creamy

Thanks to no gelatin in this cheesecake it's light and creamy and will set perfectly!

A make ahead dessert

This Passionfruit Cheesecake is also perfect because it needs to be made ahead and is fantastic for serving a small crowd because a little goes a long way.

How to prepare Passionfruit Cheesecake

Base: Stir the crushed biscuits and melted butter together.

Press: Spoon the biscuit crumbs into the loaf tin and press firmly until it’s nice and even.

Syrup: Simmer the passionfruit and half the sugar until a syrup has formed.

Whip: Whip the cream cheese until smooth.

Add sugar: Add in half the sugar and beat until well combined and repeat.

Whipped cream: Whip the cream until soft peaks form.

Fold: Fold the cream and cream cheese until smooth.

Flavors: Add in 1 tablespoon of the passionfruit syrup and vanilla extract and fold until smooth.

Tin: Spoon the cream cheese filling over the biscuit base and smooth out.

Swirly swirls: Spoon the remaining passionfruit syrup over the cheesecake and swirl it with a skewer or knife.

Refrigerate: Place the cheesecake in the fridge to set for several hours.

Remove and slice: Pull the cheesecake out of the tin and slice.

Serve it up: Serve, ideally with a cup of your favorite hot beverage!

Ingredients and substitutions for Passionfruit Cheesecake

Graham crackers: These the perfect base for these bars with their light and whole wheat flavor. If you are unable to obtain gramham crackers, a great substitute in equal measure would be digestive biscuits.
Passionfruit: Tart and full of flavor, you don't need much to boldly flavor your cheesecake.
Sugar: The best sugar here is superfine or caster which helps dissolve into the cream cheese during whipping. You could half and half the sugar with light brown sugar or raw sugar alongside the caster sugar as I do not recommend completely substituting in another due to the flavor it would give the cheesecake instead of simply adding sweetness.
Cream cheese: The core of our creamy cheesecake is room temperature cream cheese, this helps give us a light cheesecake that is easy to mix until smooth.
Cream: Fluffy and lightly whipped cream helps the no bake hold it's shape. It also helps bind the cream cheese and compliment the passionfruit.

Equipment needed to make this

Greaseproof paper: Lining your tin will make getting this cheesecake out a breeze!

Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.

Small saucepan: To make that syrup, you'll need a small saucepan or pot.

Offset spatula: A small spatula helps smooth out the cheesecake.

Hand or stand mixer: To whip the cream cheese and cream, though this can be done by hand.

FAQ's for the best Passionfruit Cheesecake

How much does your passionfruit weigh before making the syrup?

To obtain the same results as the images, the weight of the whole passionfruit’s prior to the syrup was 84 grams, with the overall syrup weight being 69 grams.

Could I decorate the top of my cheesecake without swirling the syrup?

You absolutely could, if you prefer to pour a passionfruit syrup over the top of your cake instead of swirling, simply prepare the syrup until the sugar has just dissolved and set aside to cool a little, but it should still run off your spoon like maple syrup. Once the cheesecake is ready, remove from the tin, set on a serving plate and lightly drizzle the syrup over the entire top of the cake.

More cheesecake recipes you'll enjoy

No-Bake Peanut Butter Cheesecake Bars

New York Cheesecake

Estonian Rabarbi Kohupiimakook – Estonian Rhubarb Crumble Cheesecake

How to make:

Line a loaf tin with greaseproof paper.

Place the crushed graham crackers and butter into a bowl.

Pour into the loaf tin and press firmly and evenly. Set aside.

Meanwhile, place the passionfruit and half the sugar into a saucepan on medium heat.

Stir and heat until the sugar has dissolved and the mixture is bubbling intensely, approximately 3 minutes.

Remove from the heat and pour the syrup into a small dish and set aside.

Place the cream cheese into a bowl and beat until smooth, approximately 2 minutes with a hand beater.

Add in half the remaining sugar and beat to until smooth and the sugar has dissolved, approximately 1 minute with a hand beater, repeat with the remaining sugar.

Beat the cream until stiff peaks form and fold through the cream cheese until well combined.

Add half the passionfruit syrup and vanilla extract and fold to combine.

Spoon the cream cheese mixture over the chilled base and smooth out to fill the tin nice and evenly with the back of a spoon or offset spatula.

Spoon the remaining passionfruit syrup over the cheesecake in teaspoon portions and swirl the passionfruit syrup through.

Lightly tap the tin to remove any air bubbles you created with the swirls and place in the fridge to set for at least 4 hours or preferably overnight.

Remove from the fridge and slice.

Slice evenly and serve chilled.