Passionfruit Cheesecake - How to whip up a delicious no bake Passionfruit Cheesecake. This dessert is creamy, light and is topped with passion fruit which combined with the cheesecake looks as gorgeously tropical as it tastes.
Passionfruit Cheesecake
This is such a simple and delicious dessert recipe. It is quick and easy to make and is the perfect dessert for parties and picnics. The filling is creamy and light and and the biscuit base is gorgeously thick.
Ingredients you need
You need very few ingredients for this recipe. Only 6 if you don't use Vanilla!
- Digestive Biscuits - You can also use Ginger Biscuits which would work very well.
- Butter - I use Salted Butter here.
- Vanilla - This is optional. I would recommend Vanilla Bean Paste.
- Cream Cheese, Icing Sugar, Double Cream (aka Heavy Cream) - For a luxurious creamy filling. You can use any Cream Cheese.
- Passion Fruit - I use a lot of pulp (some Funkin Pro Pulp and some from the fruit).
How to make Passionfruit Cheesecake
The full recipe with ingredient measurements can be found in the recipe card at the bottom of the page. Here is an overview:
Butter and line a 23cm loose bottomed tin with baking paper.
Put the Digestives into a food bag or into a food processor. Bash to crumbs with a rolling pin or process until fine crumbs are formed.
Add to a bowl and pour in melted butter.
Place crumbs into tin and firmly press down to create an even layer. Chill in the fridge for 1 hour.
Whisk Double Cream until it forms soft peaks.
In a seperate bowl beat together the cream cheese, icing sugar and vanilla for 2 minutes until thickened.
Pour in the double cream and fold in. The mixture should be thick so continue to whisk a little longer if need be.
Spoon onto the base and smooth with a spatula.
Leave to set in the fridge overnight.
Bring the cheesecake to room temperature about 30 mins before serving.
Remove from the tin and top with Passion Fruit Puree.
Top Tips for this recipe
Room Temp Ingredients
Use room temperature ingredients, especially the cream cheese and double cream.
Mix Cream Cheese and Sugar well
Beat the cream cheese and sugar well until the mixture is totally smooth then scrape the bowl down and mix once more.
Press Crust down
Pack that crust really well so you get nice clean pieces that hold together.
Setting Time
This cheesecake needs time to set so let it sit in the fridge for a few hours.
Storage - How long will it last?
Fridge - This cheesecake will last up to two days in the fridge
Freezer - You can freeze the Cheesecake for three months. To freeze the cake, wrap in plastic and wrap in foil. Thaw in the fridge before serving
FAQ
Can I use a different tin to make this Passion Fruit Cheesecake?
Yes the filling will either be thinner or thicker depending on the size you choose.
I use a 20cm tin with a removable base.
More Cheesecake Recipes:
Creamy San Sebastian Cheesecake with Condensed Milk
Did you make this recipe? I'd love to hear about it! If you loved this recipe, please comment and leave a 5-star🌟 rating below. You can also follow us on instagram and subscribe to our newsletter to get our latest recipes.
Passionfruit Cheesecake
Ingredients
- 300 g Plain Digestives or Ginger Nuts
- 145 g Butter Melted
- 600 g Cream Cheese At room temperature
- 100 g Icing Sugar
- 1 teaspoon Vanilla Optional
- 300 g Double Cream
- 3 - 4 Passion Fruit Pulp
Instructions
- Butter and line a 23cm loose bottomed tin with baking paper.
- Put the Digestives into a food bag or into a food processor. Bash to crumbs with a rolling pin or process until fine crumbs are formed.
- Add to a bowl and pour in melted butter.
- Place crumbs into tin and firmly press down to create an even layer. Chill in the fridge for 1 hour.
- Whisk Double Cream until it forms soft peaks.
- In a seperate bowl beat together the cream cheese, icing sugar and vanilla for 2 minutes until thickened.
- Pour in the double cream and fold in. The mixture should be thick so continue to whisk a little longer if need be.
- Spoon onto the base and smooth with a spatula.
- Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving.
- Remove from the tin and top with Passion Fruit Puree.
Adil Abbas says
I think this may be my favourite cheesecake ever. So simple to make too.
Safira says
Thankyou so much for your lovely feedback! Glad you love it as much as we do.