Experience a burst of tropical flavor with our creamy and delicious No-Bake Passionfruit Cheesecake recipe. Made without gelatin and with a buttery biscuit base, this dessert is perfect for those hot summer days when you don't want to turn on the oven. Impress your guests with this show-stopping dessert that's easy to make with our step-by-step instructions.

In Australasia, Passionfruit cheesecake often includes a thin gelatin layer on top with the speckled spots of this lovely fruit that doesn't allow this sweet and naturally tart fruit to really shine so we're taking that classic and giving it a twist whilst also removing the need for any gelatin.

Passionfruit is tart and sweet and perfect for curd or syrup swirled through this no bake cheesecake thanks to it’s bright flavor resulting a strong flavor from only a small amount of fruit.

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.

See recipe card for quantities.

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 Passionfruit Cheesecake:

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.

Passionfruit Cheesecake

Author: Sylvie Taylor
Prep Time: 15 minutes
Total Time: + chill time 4 hours minimum 15 minutes
Yield: Serves 10 1x
Category: Bars & Slices

Print Recipe

Description

This no bake Passionfruit Cheesecake recipe comes together quickly with a homemade passionfruit syrup and will still serve a bunch of people.

Ingredients

Scale

Base
150 grams / 5.3 ounces, graham crackers, crushed
50 grams / 1.75 ounces butter, melted
Cheesecake
2 passionfruit
100 grams / ½ cup superfine/caster sugar
340 grams / 12 ounces cream cheese, room temperature
200 milliliters / ¾ cup + 1 ½ tablespoons heavy cream
1 teaspoon vanilla extract

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Instructions

Base

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.

Cheesecake filling

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 pull out of the tin.
Slice evenly and serve chilled.

Notes

Recipe by Roamingtaste

Nutrition

Calories: 332 calories per serve

Keywords: no bake cheesecake, passionfruit cheesecake, no gelatin cheesecake, easy passionfruit cheesecake