This Passion Fruit Cheesecake is a delicious and beautiful dessert! It’s the perfect combination of tangy, sweet and creamy… and it’s got the perfect punch of tart. Made with a simple graham cracker crust and a no-bake cheesecake filling, this homemade cheesecake is incredibly simple to make and serve. Top it with fresh fruit, passion fruit sauce or passion fruit curd for a perfect final touch.
Why I love this no bake Passion fruit cheesecake
I think at this point we can say I’m the queen of passion fruit.
This Passion Fruit Cheesecake is just so good I had to publish it, too.
The recipe has a few steps and parts, yes. But, I promise, they are all easy peasy.
The crust is a simple and classic graham cracker crumb crust.
And the hardest part of the recipe might just be finding passion fruits, depending on where you live. The good news is I share some info on this below in the ingredients section.
It’s No Bake for a Reason!
Beyond the convenience, this is a no bake cheesecake recipe because the punch of the passion fruit flavor in the filling itself carries more than it would if you baked it.
And because it’s got real passion fruit pulp in the filling, I needed to add some gelatin so the cheesecake can hold its shape. It’s not so much that it’ll completely change the creamy smooth texture of a cheesecake, but it’s there for a reason. Otherwise, it would lack the proper structure without it.
When the cheesecake is completely chilled, you’ve got some options for the topping.
You can just use fresh passion fruit pulp on top, which maximizes the passion fruit punch even more and all that tartness cuts though some of the cheesecake sweetness, too.
It’s so delicious, and so simple!
I hope you love this recipe as much as I do.
Ingredients and equipment:
For the Crust
- Graham Crackers or Digestive biscuits, such as:
- Biscoito de maizena — this one is my favorite! They are a Brazilian brand that we’ve been using most of our lives, and you can get ’em at Brazilian supermarkets or on Amazon.
- Galletas Maria — this brand can be found in regular grocery stores in the US. If you can’t find them, Amazon has them them, as well.
- Goya Maria cookies — this brand is also easy to find in grocery stores, as well as Target, Walmart, and sometimes even at the Dollar Tree!
- Unsalted butter — or, in a pinch, you can use salted butter if that’s all you have – just skip the pinch of salt.
- Granulated sugar — also known as white sugar, this is the sweetener for our crust. There is no replacement for it.
For the Cheesecake
- Passion fruit pulp — purchase it frozen at Target, Walmart or your local grocery store. Finding it is a hit or miss depending on where you live. You can try Latin grocery stores and a local Brazilian market, too. Whatever brand you get, make sure there’s no added water and the ingredients listed is just passion fruit pulp. Do not use juice (because it is NOT the same thing) and it contains water and sugar. Alternatively, you can make your own passion fruit pulp from approximately 5-7 yellow or 15-20 purple passion fruits.
- Cream cheese — full fat cream cheese is the way to go for cheesecake. Please do not try to make this recipe healthier. It’s meant to be decadent.
- Gelatin powder — we need to use this because the filling contains liquid from the fresh passion fruit. Without gelatin powder, the cheesecake will collapse.
- Heavy whipping cream — this helps add richness and creaminess to the cheesecake.
- Sweet condensed milk — this adds creaminess and sweetness to the cheesecake. There is no substitute.
- whole passion fruit, or leftover frozen pulp.
- OR Passion fruit sauce or Passion fruit curd ingredients, if you choose to make one of these toppings.
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How to Make No Bake Passion Fruit Cheesecake
Prep the pan. Line a spring form pan with parchment paper on the bottom and along the side so when you remove it from the pan it comes out perfectly clean and pretty.
Is this a requirement? Not really, but sometimes the crust does hold on to the sides of the pan and can crumble – you’ve been warned.
If you’re not going to be serving it to guests, then maybe skip it knowing it can happen.
You can even skip the springform altogether and just use a pyrex or whatever… you do you!
Make the crust. Add the crackers, melted butter, sugar and pinch of salt to the base of a food processor.
Pulse until it’s all crumbled and combined.
Pour the crumb mixture into the lined pan. Press it down using the back of a measuring cup or glass on the bottom and on the sides to where it is compact.
The tighter you pack it in, the better it will hold it’s shape when you slice into the cheesecake. The goal is that it won’t fall apart or crumble to pieces as you’re serving this dessert.
Freeze the crust in the pan while you prepare the filling so it sets.
How to make No Bake Cheesecake Filling
What should I make cheesecake filling in? Here you have two options: You can use a large food processor or a stand mixer.
I prefer to use a mixer so I can use the whisk attachment. This way, I can pack more air into the filling, which will yield a creamier cheesecake.
Another reason why I prefer the mixer is because it’s bigger. As we whip the filling, it grows in volume. If you’re using a standard 8-cup food processor like the one I show in the photos, it will overfill and start to ooze out the sides of the lid.
If you have a large 10-cup food processor, it’ll be better.
Will a hand mixer work? Sure.
In a large mixer with a whisk attachment, whip the heavy cream until stiff peaks form.
Meanwhile, bloom the gelatin by adding it to the water and whisking it. Immediately microwave it no more than 15 seconds. Whisk again to help it cool slightly, and set aside.
Add the cream cheese to the whipped cream, and whip until airy and fluffy, then whip in the condensed milk.
Next, pour in the passion fruit pulp and the slightly cooled gelatin. Whip well until all is combined and looks smooth.
Pour into the chilled crust and refrigerate for at least 8 hours or overnight.
Be sure to cover with plastic wrap to ensure a film does not form on the cheesecake.
How to make the Passion Fruit Topping
When the cheesecake is set, top it with the remaining passion fruit pulp. Spread it gently over the top of the cheesecake with an offset spatula or the back of a spoon.
Let it chill another hour so the topping can set a little and you can safely remove it from the springform pan.
When you’re ready to serve the cheesecake, remove from the fridge 15 minutes before so it can lose some of the cold. This will help it feel perfectly creamy and velvety, too.
Serve with more sauce or curd on top if desired.
Store any leftovers in the fridge for up to 5 days, wrapped tightly in plastic wrap.
Passion Fruit Cocktails to Try:
- Batida de Maracuja – Passion Fruit Cocktail with Vodka
- Passion Fruit Margarita
- Caipirinha de Maracuja – Brazilian Passion Fruit Cocktail
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Passion Fruit Cheesecake
For the Crust
- 7 ounces graham crackers
- 1 stick unsalted butter, melted
- 2 tablespoons of granulated sugar
- Pinch of salt
For the Cheesecake Filling
- 1 cup heavy whipping cream chilled
- 4.5 teaspoons gelatin powder
- 1/4 cup water
- 14 ounces passion fruit puree separated – 13oz for filling, 1oz for topping
- 3x 8 ounce packages of cream cheese softened
- 1 14oz can of sweet condensed milk
- 2 whole passion fruits purple variety
Prepare the Pan
- Line a 9inch spring form pan with parchment paper on the bottom and on the sides.
Make the Crust
- Add the crackers, melted butter, sugar and pinch of salt to the basin of a food processor.
- Pulse the crust ingredients until they're crumbled and combined.
- Pour the crumb mixture into the lined pan. Press it down using the back of a measuring cup or glass on the bottom and on the sides. Do this well so that it does not crumble apart as you slice into the cheesecake.
- Freeze the pan while you prepare the filling, at least 10 minutes.
Make the filling
- In a large mixer with whisk attachment, whip the heavy whipping cream until stiff peaks form.
- Meanwhile, bloom the gelatin by adding it to the water and whisking it, then microwave no more than 15 seconds. Whisk again to help it cool slightly and set aside.
- Add in the cream cheese. Whip it into the whipped cream for 3-5 minutes, or until airy and fluffy.
- Whip in the sweetened condensed milk for about 2 minutes
- Then pour in the passion fruit pulp and the gelatin. Whip for 3-5 minutes until well combined and smooth.
- Pour over the chilled crust and refrigerate at least 8 hours or overnight. Wrap in plastic wrap to ensure a film doesn't form on the cheesecake.
Make the topping
- Let it chill another hour so the topping can set a little.
- Remove from the fridge 15 minutes before you intend to serve, then slice and serve with additional sauce if desired.