This Easy Passionfruit No Bake Cheesecake has a graham cracker cheesecake crust, a passionfruit cheesecake filling, and a passionfruit curd topping. This is the perfect easy dessert with no baking required.
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Passionfruit No Bake Cheesecake
Hi hi! I am just popping in here to share the recipe with you for this Passionfruit No Bake Cheesecake! I grew up on No Bake Cheesecake (baked cheesecake isn't really a big thing in New Zealand), and it is one of my favourite desserts. It is super easy to make, and perfect to make ahead.
I made a passionfruit version this time around. I made a quick passionfruit curd, which I folded into the filling of the cheesecake, then reserved some and finished the cheesecake with a passionfruit curd on the top. This passionfruit no bake cheesecake is so easy to make, and just so, so good. I hope that you enjoy!
How to make No Bake Cheesecake
No Bake Cheesecake is super easy to make. Unlike a baked cheesecake, which is set with eggs, a no bake cheesecake is made with cream and cream cheese, and set with gelatine. The process is super simple - this one has an extra step with making the curd, but you can absolutely use store bought if you like too. I am all for wee steps that make things easy!
- Prepare your passionfruit curd - this is super easy to make and I just do in the saucepan. You can also make this in advance if you like and store in the fridge.
- Make your graham crust - this is just a regular no bake graham cracker cheesecake crust. I just mix together graham cracker crumbs, melted butter, some sugar, and a wee bit of salt. Easy easy. Press it into the pan and pop it into the freezer while you prepare the filling.
- Mix together the cheesecake filling - This has a few steps. First you whip up some cream and pop it in a separate bowl. Then, the gelatine gets dissolved in the smaller measure of cream, while the cream cheese, sugar and vanilla get all whipped up together. Gelatine mixture then goes into the cream cheese mix, and the whipped cream is folded in. At this point I also added in some of the passionfruit curd to make a passionfruit no bake cheesecake base.
- Add the curd to the top of the cheesecake - after the filling goes in, you then swirl the remaining curd over the surface of the cheesecake. This process is super easy and really fun to do. I just use a knife to swirl it in there!
- Leave the cheesecake to set - The cheesecake hangs out in the fridge for at least a few hours or up to overnight to set up properly, then you are good to go!
How to make Passionfruit Pulp
I used fresh passionfruit for this cheesecake, but frozen pulp works great too. I love passionfruit seeds but they are super, super crunchy, so what I do is pop the scooped out passionfruit pulp and seeds into a food processor, and then give it a few good pulses. What this does is separates the pulp from the seed without crushing up the seed, so you can then just strain the whole lot and get the juice out and have the seeds left behind! I then add just a wee bit of the seeds back into the curd to give some crunch, without the seeds being too overpowering. You can just pass it through a sieve too if you want but it's going to take forever that way.
Easy Passionfruit Curd
I made a super quick passionfruit curd to go in the filling and also on the top of the cheesecake. You can make curd in a double boiler situation if you like, but I just popped everything into the saucepan - passionfruit juice, egg yolks, butter, sugar, and a wee bit of salt. For a curd, you want to cook it until it coats the back of a spoon to the point that if you run your finger through it, it should leave a clear track. You can also make this up to a few days in advance. If you wanted to make this a lemon curd cheesecake, then it would be great with lemon curd too!
How to make this Passionfruit No Bake Cheesecake Small Batch
I have a rhubarb small batch cheesecake coming up soon, which I made in a loaf pan. I adapted the quantities of this recipe just to get the crust to filling ratio correct.
If you wanted to make this a small batch, the quantities for crust and filling are below. I would do about 100g passionfruit curd into the filling of the cheesecake and then more on top. I scaled the filling by about 0.45. Gram weights make this super easy to do! I haven't tested these quantities with this exact cheesecake but it worked great for the rhubarb one so it is a good guide to go off.
Graham Cracker Crust
- 135g Graham Cracker crumbs
- 15g sugar
- Pinch of salt
- 80g melted unsalted butter
No Bake Passionfruit Filling
- 130g plus 55g cream
- 1 tsp powdered gelatine
- 200g cream cheese
- 60g sugar
- ½ tsp vanilla
- ¼ tsp salt
- 100g passionfruit curd in the filling, plus more for the top.
FAQ for Passionfruit No Bake Cheesecake
Yes! It would be so so good with a lemon curd too.
Not this one sorry! I haven't tried without or with veggie gelatine unfortunately.
I don't know sorry. You can look up the conversion from powdered gelatine to sheet but I have not tested it myself.
I used fresh fruit and separated out the seeds. However you can often get frozen pulp in the frozen section of supermarkets - my local stocks it. If you find passionfruit juice check it does not have added sugar as 'passionfruit nectar' often has it added.
Absolutely. If you prefer a higher crust to filling ratio, then you are welcome to scale down the filling quantity to accommodate! This is why we make things in grams - it makes doing this so easy!
Nope! Store bought is totally fine. Lemon or passionfruit or another fruit curd would work great!
The larger quantity gets whipped to form the base of the cheesecake, and the second quantity is used to dissolve the gelatine to add to the cheesecake.
If you can't get graham crackers where you are, you can use digestive biscuits or something similar - something relatively plain. You may have to adjust the butter quantity slightly - you want it to look like wet sand.
Yes! Just scale the whole recipe by 80%.
For more Passionfruit Recipes, Check out:
Made this recipe and love it?
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
This Easy Passionfruit No Bake Cheesecake has a graham cracker cheesecake crust, a passionfruit cheesecake filling and passionfruit curd topping. This is the perfect easy dessert with no baking required.
- 200g passionfruit ‘pulp’ or juice (no seeds)
- 140g granulated sugar
- 100g unsalted butter, cold from the fridge is fine
- 100g egg yolks
- Pinch of salt
- ¼ tsp vanilla bean paste (optional)
- 45g reserved passionfruit seeds (optional)
Graham Cracker Crust
- 400g graham crackers
- 60g Sugar
- 175g unsalted butter, melted and cooled
- ¼ tsp salt
Passionfruit No Bake Cheesecake Filling
- 300g plus 120g cream
- 2 tsp (6g) powdered gelatine
- 450g cream cheese, at room temperature
- 130g sugar
- 1 tsp vanilla bean paste
- ¼ tsp salt
- Place all ingredients except for the seeds into a medium saucepan. Place over low to medium heat and cook for 10-15 minutes, stirring constantly, until the curd has thickened enough to coat the back of a spoon and when you run your finger through it it leaves a clear track.
- Remove from the heat and strain through a sieve then add the reserved seeds. Press a piece of plastic wrap directly against the surface of the curd and place a lid on the container. Leave in the fridge to cool completely.
GRAHAM CRACKER CRUST
- Grease and line a 9” square pan with two pieces of parchment paper, extending over the sides to form a sling. Place the graham crackers and sugar in the work bowl of a food processor. Pulse until the crackers resemble fine crumbs, then transfer to a medium bowl. Add the salt and butter, and mix to combine - it should have the consistency of wet sand.
- Pour the base into the prepared pan, and pat down until smooth using the bottom of a flat glass or measuring cup, ensuring that it is an even thickness. Place in the freezer while you prepare the filling.
FILLING AND ASSEMBLY
- In a small pot over low heat, combine the 120g measure of cream and gelatine. Stir until the gelatine has dissolved. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, whip the 300g measure of cream until soft peaks form. Transfer into a bowl. There is no need to wash the mixer between the cream and cream cheese mix. Whip the cream cheese and sugar in the mixer using the paddle attachment until smooth. Add the vanilla and salt and beat to incorporate, then add the gelatine and cream mixture and mix well.
- Remove the bowl from the mixer and add 200g of the cooled passionfruit curd and fold to incorporate. gently fold the softly whipped cream into the cream cheese mixture.
- Spoon the filling over the prepared base, tapping to remove any bubbles, then spreading with an offset spatula. Spread the remainder of the curd over the surface of the and using a swirling motion, gently mix it into the top section of the filling using a spoon, then bang the pan on the counter to flatten off the top of the cheesecake.
- Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into squares using a knife that has been run through hot water and then dried before cutting.
- Store leftovers in the fridge in an airtight container.
Keywords: Passionfruit, Cheesecake, No Bake Cheesecake, Passionfruit Curd