No Bake Passionfruit Cheesecake

No-bake passionfruit cheesecake with passionfruit curd

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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!




  • 140g Digestive biscuits or graham crackers, crushed (5oz)
  • 60g Unsalted butter, melted (¼ cup)


  • 450g Cream cheese (16 oz), room temperature
  • 100g Granulated sugar (1/2 cup)
  • 240ml Heavy or thickened cream (1 cup)
  • 60ml Passionfruit pulp, strained (1/4 cup)
  • 70g Greek yogurt or sour cream (1/4 cup)
  • 1 tsp Powdered gelatine
  • 1 tbsp Cold water

Passionfruit Curd

  • 3 Large egg yolks
  • 120ml Passionfruit pulp, strained
  • 100g Granulated sugar
  • 80g Unsalted butter, cubed (1/3 cup)
  • 1 tsp Cornstarch



  1. Line the base of a 20cm / 8-inch springform cake tin with baking paper
  2. Line the sides of the tin with acetate or another strip of baking paper
  3. Crush the biscuits or crackers in a food processor or in a bag with a rolling pin
  4. Add the melted butter and mix until combined
  5. Transfer the crumbs to the lined tin and press the crumbs into the base to form the crust


  1. Combine the powdered gelatine and water in a small bowl and set aside to bloom
  2. Meanwhile, combine the cream cheese and sugar in a large bowl and mix until smooth
  3. Add the yogurt/sour cream, mix until smooth and well combined
  4. Heat the passionfruit pulp in the microwave or in a small saucepan until warm, add the bloomed gelatine, and stir until melted
  5. Add the passionfruit mixture to the cream cheese and mix until smooth
  6. Add the cream to the cream cheese mixture and stir to combine
  7. Pour the cheesecake filling over the prepared base and gently tap on your counter-top to smoothen the surface
  8. Place in the fridge to chill overnight, or a minimum of 8 hours

Passionfruit Curd

  1. While the cake is chilling make the curd
  2. Combine the egg yolks, sugar, and cornstarch in a medium-sized heatproof bowl, whisk until smooth
  3. Heat the passionfruit pulp in a small saucepan until steaming
  4. Stream the passionfruit pulp into the egg yolk mixture, whisking constantly until smooth
  5. Transfer the curd mixture back to the small saucepan and heat over low heat, whisking constantly until thickened
  6. Remove from the heat and add the butter, stir until melted
  7. Transfer to a bowl and place in the fridge to chill completely


  1. Unmould the cheesecake from the springform pan and top with the passionfruit curd
  2. Serve as it is or with a dollop of whipped cream
  3. Enjoy!
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