Delicious No-Bake Passionfruit Cheesecake Recipe

This delicious no-bake passionfruit cheesecake is a tropical dream come true — creamy, tangy, and bursting with fresh flavor. I love how the smooth, velvety cheesecake base pairs perfectly with the bright, zesty passionfruit topping. It’s a refreshing dessert that feels light yet indulgent, perfect for warm days or any occasion when I want something elegant without turning on the oven.

Why You’ll Love This Recipe

I love this recipe because it’s effortless and foolproof — no baking required! The passionfruit adds a vibrant tropical twist that makes it stand out from traditional cheesecakes. It’s rich, creamy, and has that perfect balance of sweet and tangy. I can prepare it ahead of time, making it ideal for entertaining or when I want to impress guests with minimal effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

200g digestive biscuits, crushed
100g unsalted butter, melted
400g cream cheese, softened
200ml heavy cream
150g icing sugar
100ml passionfruit puree (fresh or canned)
2 teaspoons vanilla extract
1 tablespoon gelatin (optional, for a firmer cheesecake)
Fresh passionfruit for garnish (optional)

Directions

1. I start by making the base. I mix the crushed digestive biscuits with the melted butter until the crumbs are evenly coated.
2. I press the mixture firmly into the bottom of a springform pan (about 8 inches in diameter) to form a compact crust, then refrigerate it while preparing the filling.
3. In a large bowl, I beat the softened cream cheese and icing sugar together until smooth and creamy.
4. In a separate bowl, I whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
5. I stir in the passionfruit puree and vanilla extract until everything is well combined.
6. If I want a firmer cheesecake, I dissolve the gelatin in a little warm water, let it cool slightly, then mix it into the cheesecake filling.
7. I pour the mixture over the chilled biscuit base, smoothing the top with a spatula.
8. I refrigerate the cheesecake for at least 6 hours, or preferably overnight, until set.
9. Before serving, I top it with fresh passionfruit pulp for a beautiful and tangy finish.

Servings and Timing

This recipe serves about 8–10 slices.
Preparation time: 20 minutes
Chilling time: 6 hours
Total time: about 6 hours 20 minutes

Variations

I sometimes swap the digestive biscuits for graham crackers or coconut cookies for a slightly different flavor. For a citrusy twist, I add a tablespoon of lime zest to the cheesecake mixture. When I want something even more decadent, I drizzle a bit of white chocolate over the top before chilling. If I can’t find passionfruit puree, I use mango or pineapple puree — both taste amazing in this recipe.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. Since it’s a no-bake dessert, it doesn’t need reheating — it’s best enjoyed chilled straight from the fridge. For longer storage, I freeze individual slices for up to 1 month, then thaw them overnight in the refrigerator before serving.

FAQs

Can I use canned passionfruit instead of fresh?

Yes, I often use canned passionfruit puree when fresh fruit isn’t available — it works perfectly.

Do I need to use gelatin?

Gelatin is optional, but I like to add it when I want a firmer cheesecake that holds its shape better.

Can I make this cheesecake in advance?

Absolutely, I often make it a day ahead since it needs several hours to chill and set properly.

What size pan should I use?

I find that an 8-inch or 9-inch springform pan works best for this recipe.

Can I substitute the cream cheese?

I prefer full-fat cream cheese for the creamiest texture, but I can use light cream cheese if I want a lighter version.

Can I use whipped topping instead of heavy cream?

Yes, I can use stabilized whipped topping, but I prefer real whipped cream for a richer flavor.

What can I do if I can’t find passionfruit puree?

I sometimes blend fresh passionfruit pulp and strain out the seeds, or use mango puree as a substitute.

How can I make the cheesecake look more decorative?

I love adding swirls of passionfruit pulp on top or decorating with mint leaves and edible flowers.

Why is my cheesecake too soft?

It might need more chilling time, or I may need to use gelatin if I want a firmer texture.

Can I make mini cheesecakes with this recipe?

Yes, I spoon the mixture into muffin tins lined with cupcake wrappers for individual servings — they’re perfect for parties.

Conclusion

This no-bake passionfruit cheesecake is one of my favorite desserts because it’s light, creamy, and full of tropical flavor. I love how easy it is to prepare and how beautifully it sets in the fridge without any baking. With its refreshing tang and smooth texture, this cheesecake is always a showstopper and the perfect treat for any special occasion or sunny day.

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