Indulge in this delightful no bake Passionfruit Cheesecake recipe. The perfect balance of flavors and textures, this dessert is sure to impress your loved ones. If you're a fan of the tropical tangy notes of passionfruit, and the velvety decadence of cheesecake, then this recipe is an absolute must-try.
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Enjoy this delectable Passionfruit Cheesecake recipe and savor the delightful combination of creamy cheesecake and tangy passionfruit. Whether you're hosting a special occasion or simply want to indulge in a sweet and tangy delight, this no bake cheesecake is sure to impress.
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. It is not recommended to completely replace a different sugar 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 full fat 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.
How to make Passionfruit Cheesecake:
Step 1: Base: Stir the crushed biscuits and melted butter together and press into the loaf tin evenly.
Step 2: Syrup: Simmer the passionfruit and half the sugar until a syrup has formed.
Step 3: Whip: Whip the cream cheese until smooth. Before adding in half the sugar and whipping, repeating with the remaining sugar.
Step 4: Smooth cream: Whip the cream until soft peaks form and fold together with the cream cheese until smooth.
Step 5: Flavors: Add in 1 tablespoon of the passionfruit syrup and vanilla extract and fold until smooth.
Step 6: Tin: Spoon the cream cheese filling over the biscuit base and smooth out.
Step 7: Swirly swirls: Spoon the remaining passionfruit syrup over the cheesecake and swirl it with a skewer or knife.
Step 8: Refrigerate: Set for several hours in the fridge before removing and slicing.
Step 9: Serve it up: Serve, ideally with a cup of your favorite hot beverage!
FAQ's for the best Passionfruit Cheesecake
To obtain the same results as the images, the weight of the whole passionfruitโs prior to the syrup was 84 grams, with the overall syrup weight being 69 grams.
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.
Absolutely! It's best prepared in advance, allowing it to chill and set in the refrigerator until you're ready to serve.
This no bake cheesecake was tested three times to get the exact light cheesecake texture without being too stiff or too soft. The first recipe had a lesser base which couldn't hold up the cheesecake when cut. It also didn't have enough cream to set the cake without gelatin. The second test had slightly too much of a base which offset the balance with the creamy filling and too much cream which also overpowered all other flavors in the filling and made the texture more cream heavy than a cheesecake should have. The passionfruit syrup was also a little too thick as it was cooked longer on the stovetop. The third test recipe had a balance of crushed biscuit and butter and the cream was lowered to compliment the passionfruit for a perfect final test.
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Passionfruit Cheesecake
Ingredients
Base
- 150 grams / 5.3 ounces graham crackers crushed
- 50 grams / 3 ยฝ tablespoons butter melted
Cheesecake
- 2 passionfruit
- 100 grams / ยฝ cup superfine/caster sugar
- 340 grams / 12 ounces cream cheese room temperature
- 198 grams / ยพ cup + 1 ยฝ tablespoons heavy cream
- 1 teaspoon vanilla extract
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.
- Dig in
Video
Notes
- Weight of the syrup in grams: The weight of the passionfruits prior to cooking the syrup was 84 grams and once cooked, the syrup weight was 69 grams.
- Cream cheese: The core of our creamy cheesecake is room temperature full fat 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.
- You can pour the syrup without swirling: 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.
- Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
- Best made ahead of time: As it needs to chill for at lest 4 hours or preferably overnight. You can prepare the cheesecake in advance, allowing it to chill and set in the refrigerator until you're ready to serve. It's a convenient option for parties, gatherings, or whenever you want a stress-free dessert.
Nutrition
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