A buttery biscuit base and a creamy, tangy passion fruit cheesecake filling topped with a tangy passionfruit curd. The best kind of easy summer no-bake cake!

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How to make the passionfruit cheesecake topping
Ingredients
Frequently Asked Questions
📖 Recipe
💬 Comments

Passionfruit is one of those fruits that work wonders in cakes. The fruity tangy flavor goes well with anything sweet or creamy, and that's why it's the perfect topping for this easy no-bake cheesecake.

Passionfruits are readily available in Australia, but they may not be as common in other countries. If that is the case for you feel free to use canned passionfruit pulp. All you need to do is strain off some of the syrup it comes with.

Keep in mind that canned passionfruit will be a lot sweeter than fresh passionfruit, so adjust the sugar level in the cheesecake and passionfruit curd to your liking. There won't be any changes to the texture or final result of the cake!

No-bake passionfruit cheesecake with passionfruit curd

How to make the passionfruit cheesecake topping

The best kind of passionfruit cheesecake topping is passionfruit curd. Curd lets the passionfruit shine, while not being overly sour or sweet. The added butter and egg yolks to it give it extra body and a creaminess that pairs perfectly with the cheesecake.

When making passionfruit curd the most important thing to keep in mind is temperature control. If you cook it at a temperature too high it will curdle.

Whisk together the yolk mixture

Combine the egg yolks, sugar, and cornstarch in a large heat-proof bowl and set it aside. Make sure you whisk it until it is smooth.

Heat the passionfruit puree

Heat the passionfruit puree in the saucepan until it is just steaming. I like to add an extra passionfruit with seeds into the passionfruit puree so there are speckles throughout. You don't want to add too much otherwise there will be too many seeds.

Temper the egg yolks

Once the passionfruit mixture is warm slowly stream it into the egg yolk mixture. Make sure you whisk continuously as you add the warm passionfruit puree. If you don't you run the risk of scrambling the eggs.

Return the mixture to the heat

Return the passionfruit mixture to the saucepan over low heat and cook, stirring continuously until the curd has thickened. You should be able to draw lines across the bottom of the pan.

Add the butter

Remove the pan from the heat and add the butter. Use the residual heat to melt the butter and create a luscious passionfruit curd!

Ingredients

Crust

Digestive biscuits or graham crackers: Use your favorite kind of cookie to create the base of your cheesecake!
Unsalted butter: The amount of butter you need might depend on the kind of cookie you use. Different kinds of cookies absorb the butter differently. If you find the cookies aren't holding together add more, and if they are already moist enough don't add it all.

Filling

Cream cheese: Use block-style cream cheese as it will set up to a firmer cheesecake. Make sure the cream cheese is at room temperature and pliable before using it otherwise it'll be very difficult to incorporate.
Granulated sugar: The sugar is used to sweeten the cheesecake mixture. You can add more or less to your taste, this shouldn't affect the final texture of the cheesecake.

Heavy or thickened cream: Cream gives the cheesecake that creamy texture, as well as a lightness to the dense and heavy cream cheese.
Passionfruit pulp strained: This gives the cheesecake a little passion fruit flavor. You can replace this with passion fruit puree if you have any on hand.
Greek yogurt or sour cream: This in combination with the passionfruit gives the cheesecake that tangy flavor.

Powdered gelatine: This isn't essential however it will help the cheesecake set to a slightly firmer texture. I like adding it as it ensures that I get clean cuts of cheesecake when I serve it up.
Cold water: This water is needed to bloom the gelatine, allowing to work to its full potential.

Passionfruit Curd

Egg yolks: Egg yolks give the curd body and helps it thicken up
Passion fruit pulp strained: Fresh passionfruit pulp creates the best kind of passion fruit pulp! You need half a cup for this recipe which is the pulp of around 5-6 passion fruits.

Granulated sugar: Sugar is needed to sweeten the curd! Passion fruit itself is quite sour so it benefits from a generous amount of sugar. If you prefer a sweeter curd add more and vice versa.
Unsalted butter: Butter adds a creamy, silkiness to the curd. It also helps it firm up a little bit once chilled so it isn't too runny.

Cornstarch: Cornstarch also acts as a thickening agent in the curd, it should help it reach a consistency that doesn't run straight off the cake.

Frequently Asked Questions

How long does this cake last?

This cake lasts up to 3 days when stored in an airtight container in the fridge. Keep it chilled at all times as this cake is set in the cold. As soon as it reaches room temperature it will begin to melt.

Can I use canned passionfruit?

Yes, you can! Passionfruit isn't as readily available around the world, so canned passionfruit pulp is a great option.

If you have access to passionfruit puree even better! Passionfruit puree is more concentrated in passionfruit flavor and has less added sugar so it is the perfect substitute if you can find some!

How do you know when a passionfruit is ripe?

A passionfruit is best when it has turned a dark purple color and has become slightly wrinkly.

While they are still ripe when the skin is smooth, the wrinklier they are the sweeter in flavor. I also find that they have more pulp and juice once they have reached that wrinkly stage.

How do you get the top of the cheesecake smooth?

If your cream cheese was at room temperature the resulting cheesecake mixture should be fairly smooth and runny. Once you pour the cheesecake into the tin just give it a few firm taps on your kitchen counter and it should smoothen out!

What is the best cream cheese for cheesecake?

The best kind of cream cheese to use when making cheesecakes is block cream cheese. Particularly if you are making a no-bake cheesecake.

Spreadable cream cheese has added emulsifiers that give it that smooth consistency. When using it the batter may seem very smooth, but the resulting cheesecake won't set up as firm.

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

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No Bake Passionfruit Cheesecake