Rich and creamy, smooth and tangy is the name of the game with this no-bake passionfruit cheesecake. It’s easy to make, sets to the perfect set-yet-creamy consistency and you can make it ahead of time.
This no bake cheesecake has a light, tropical flavour thanks to passion fruit – perfect if you’re looking for a fresh summer dessert that isn’t overly sweet or rich. Just like a lemon cheesecake, the tartness of passionfruit balances out both the sweetness and richness
Love a cheesecake? Definitely try this no bake strawberry cheesecake and no bake raspberry cheesecake.
❤️ Why you’ll love it
- Buttery, no-bake cookie base
- Creamy, smooth cheesecake filling
- Quick and easy to make
- No risk of cracking since it’s a no bake cheesecake
- Perfectly balanced tartness, sweetness and richness
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so simple and just so so delicious. This passionfruit panna cotta is the same kind of simple, no bake, delicious tropical treat.
Ingredients for passion fruit cheesecake
How can you go wrong with a rich cheesecake that only needs 7 ingredients? It keeps this recipe stunning but simple.
Detailed quantities and instructions in the recipe card below.
- Cream cheese: Use full-fat cream cheese. Light cream cheese won’t set so well.
- Powdered gelatine: I use powdered gelatine for this cheesecake as I personally find it easiest to use. Gelatine sheets all have different strengths so I cannot say which or how many to use.
- Biscuits / cookies: I use Arnotts Granita (digestive) biscuits for the base but there are many you can use. Arnotts Malt-o-milk also work well and so do Graham Crackers.
- Butter: Use unsalted butter for the base as you don’t want a salty flavour that salted butter can give.
- Sugar: I use caster sugar (superfine sugar) so that it mixes through and dissolves into the cream cheese mixture perfectly without any graininess leftover.
- Cream: Heavy cream, thickened cream, whipping cream – these will all work. You want a cream with 35% fat content so that it whips properly. Light creams won’t work.
- Passionfruit pulp: You can use fresh passionfruit pulp, jarred fresh pulp or even passion fruit pulp in syrup that comes in tins. The tinned form tends to be sweeter than the other two. You can also use frozen passionfruit pulp, thawed. Leave the seeds in if you like or remove them, like I have.
Being no bake, there are no eggs in this cheesecake.
This cheesecake can easily be made gluten-free – just substitute the regular biscuits / cookies for gluten-free cookies.
How to make a no bake passionfruit cheesecake
A no bake cheesecake does not use eggs like a baked cheesecake would so there are a few ways to set a no-bake cheesecake. I love using white chocolate sometimes which makes for a lighter set and luscious cheesecake, however this passion fruit cheesecake recipe uses gelatine to set it. It’s still soft and luscious – don’t worry, it’s not firm like jelly. Using gelatine is a balancing act to get a texture that has a nice mouthfeel yet still firm enough to hold it’s shape. Luckily, I’ve done all the testing for you.
While there are 3 layers to this, each one is simple and this no bake passionfruit cheesecake is incredibly easy to make.
Detailed instructions in the recipe card below.
- Prepare your tin: Place baking paper over the base of of an 8 inch spring form tin, then add the outer ring and clip it into place. Now use scissors to trim off the overhang. Next, grease the sides with butter, then line with strips of baking paper.
- Make the biscuit base: Blitz the biscuits /cookies in a blender or food processor to crumbs (or you can use a rolling pin and bash them in a plastic ziplock bag). Mix them with melted butter and tip them into the tin. Press down all over with the bottom of a glass to create a flat base (photo 1).
- Make the cheesecake filling: Whip the cream to soft peaks in a medium bowl, using a handheld electric beater or balloon whisk and place in the fridge. Dissolve the gelatine in boiling water and set aside. Beat together the cream cheese and sugar (photo 2), then add the passionfruit pulp and gelatine (photo 3). Now, carefully fold in the whipped cream (photo 4). Tip the mixture into the tin (photo 2) and spread over the base giving it a level top.
- The jelly topping: Soften gelatine in some water in a saucepan, then heat over very low heat, stirring until it’s dissolved. Add the sugar and dissolve that in too. Now add the passionfruit pulp. Let it chill to at least room temperature before pouring onto the cheesecake layer (photo 6).
Now all that’s left to do is chill the cheesecake and wait for it to set – at least 6 hours or overnight.
This chilling time is the very thing that makes this a wonderful make-ahead dessert.
Tips and tricks
- Make sure the cream cheese is properly softened: If it’s still cold, you’ll end up with lumps in your cheesecake. To get a perfectly smooth cheesecake, let it come to room temp first.
- Make sure all the gelatine is dissolved: If you see any lumps of gelatine that aren’t dissolved they will remain firm lumps of gelatine in the cheesecake so make sure it’s all dissolved. If it’s not mixing in, you can heat it in the microwave for 10 seconds and give it another stir and it should dissolve fine.
- Don’t boil the gelatine: When you have the gelatine and water in the saucepan, you don’t want to bring it to a boil. Heat it over very low heat so there is just enough heat for it to gradually dissolve.
- Make sure the gelatine mix is runny before adding it. If it cools too much, it will start setting and you’ll end up with lumps in your cheesecake.
Variations
I love that this recipe can be altered to suit other flavours too. Swap the passionfruit for strawberry sauce and top it with a strawberry jelly or top this one with my passionfruit curd if you don’t like jelly.
How to store it
Store your passion fruit cheesecake in the fridge, in an airtight container for 3-4 days. No bake cheesecakes don’t tend to freeze well as the texture will change on thawing.
Passionfruit cheesecake FAQ’s
This one, yes you do. Not all cakes use gelatine though. For instance, this Tim Tam cheesecake uses chocolate or this easy baked cheesecake is set by baking with eggs.
You sure can. Try making it with lemon juice in place of the passionfruit (cut down to ⅓ cup) and use a homemade lemon curd on top. Want to get really creative? Try using this raspberry sauce (strain out the seeds) in place of all the passionfruit.
This recipe is quite versatile. You can use fresh passionfruit and scoop the pulp out yourself or use the type you get in jars or cans. You can also use frozen passionfruit pulp, thawed. Try to source pure passionfruit not sweetened.
It’s possible but, as I don’t use them, I could not tell you how much or which grade you’d need. You may need to do some research first to determine the right quantity.
As above, it is possible, however as I don’t use it, I can’t give you the correct ratios. Agar will also give a slightly different texture.
This recipe is really easy to halve. Make it smaller by halving everything and setting it in a loaf pan instead. Make sure to line the tin in a way that you can lift the cheesecake out once set.
You can make this cheesecake gluten free by simply swapping the biscuits / cookies with a GF version.
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Ingredients
FOR THE BASE
- 200 g digestive biscuits (or graham crackers) (7oz) (notes 2)
- 85 g unsalted butter melted (3oz / ¾ stick)
FOR THE FILLING
- 2 teaspoons powdered gelatine
- 1 cup whipping cream (250ml)
- ½ cup strained passionfruit pulp (125ml)
- 500 g full fat cream cheese softened (17 ½oz pounds)
- ⅔ cup caster sugar (superfine sugar) (140g / ~5oz)
FOR THE PASSIONFRUIT JELLY
- ½ cup water (125ml)
- 1 teaspoon powdered gelatine
- ¼ cup caster sugar (superfine sugar) (or granulated) (50g / ~1 ¾oz)
- ½ cup strained passionfruit pulp (seeds set aside) (125ml)
For best results, always weigh ingredients where a weight is provided
Equipment
- An 8 inch round springform pan
- Small saucepan
Instructions
- FOR THE CHEESECAKE:Grease then line the base and sides of an 8 inch spring form tin with baking paper.
- Blitz the biscuits / cookies in a blender to crumbs. Add the melted butter and mix well. Tip the crumbs into the baking tin and use a glass to press down firmly all over the base.200 g digestive biscuits (or graham crackers), 85 g unsalted butter melted
- Mix the 2 teaspoons of powdered gelatine into 1 ½ tablespoons boiling water until no lumps remain (notes 3 & 4).2 teaspoons powdered gelatine
- In a medium bowl, beat the cream using a handheld electric beater or balloon whisk to soft peaks and place in the fridge.1 cup whipping cream
- Using a handheld electric beater, in a large bowl beat together the cream cheese and sugar until smooth. Scrape down the sides and beat a touch more if you still see lumps.500 g full fat cream cheese, ⅔ cup caster sugar (superfine sugar)
- Add the passionfruit pulp and gelatine mixture and beat well to combine.½ cup strained passionfruit pulp
- Gently fold the cream, one third at a time, into the cream cheese mixture, taking care not to knock all the air out.
- Pour it over the base and spread it out, levelling the top so that it's flat. Make sure it's pushed right up against the sides all the way round – this will stop the jelly from seeping down the sides when you add it.
- Chill while you make the topping.
- FOR THE PASSIONFRUIT JELLY:Place the water in a small saucepan and sprinkle the gelatine over the top. Let it soften for 2 minutes, then place it over very low heat, stirring constantly until the gelatine has dissolved (don't allow it to bubble).½ cup water, 1 teaspoon powdered gelatine
- Add the sugar and stir, again over low heat, until dissolved and you have a clear syrup.¼ cup caster sugar (superfine sugar) (or granulated)
- Remove from the heat and stir in the passionfruit pulp and 2-3 teaspoons of the reserved seeds (or more to your taste).½ cup strained passionfruit pulp (seeds set aside)
- Chill the jelly for 10 minutes or until at least room temperature. Place the cheesecake, still in the baking tin, on a plate (this will catch any liquid if it escapes down the sides). Carefully pour over the passionfruit jelly and return to the fridge to chill for 4-6 hours, or overnight.
- To remove the cheesecake from the tin, use an offset spatula or knife to gently ease the paper from the sides of the pan, all the way round. Now release the spring clip and lift the outer ring off. Peel away the paper from the edges. Now, using the very edges of the paper under the cheesecake, lift all the way round to release it from the pan base. Now slide a large flat spatula or similar between the paper and cheesecake base and release it all the way across. Now simply slide the cheesecake off the paper onto your serving plate.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Cookies / Biscuits: I use digestive biscuits (specifically Arnotts Granita) which is a whole meal cookie popular in Australia and UK. Graham crackers will work fine but other types of biscuits work too – as long as they’re crunchy. For a GF cheesecake, use GF cookies.
- If you find your gelatine not fully dissolving, press the larger lumps up against the sides of the bowl to spread and melt them or heat in the microwave for 10 seconds and give it another stir. If you don’t fully dissolve the gelatine, you’ll get small bits of firm gelatine in the cheesecake.
- Make sure the gelatine mix is runny before adding it. If it cools too much, it will start setting and you’ll end up with lumps in your cheesecake.
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117 Comments on “No Bake Passionfruit Cheesecake”
This delicious passionfruit cheesecake has become my go-to recipe for absolutely everything and my goodness is it ever a crowd pleaser.
It also works just as well as individual cheesecake cups.
Substitutions; lactose free cream cheese, lactose free cream and Nutellex.
I’m so happy you love it, Morgan. Thanks so much for dropping back to leave a review.
This is a really great recipe. I tweaked it slightly, (as I only had a packet of malt biscuits 250 grams so added slightly more butter to the base as didn’t waste 50grms of biscuits ). I also had on hand whipping cream & cream cheese that really needed using up. I also put the whipping cream, cream cheese & sugar altogether & whipped it till smooth, then added the passionfruit & gelatin & whipped again slightly as I’m lazy & didn’t want to do it separately. It set perfectly. I’m not a jelly fan so just used passionfruit pulp on serving. Everyone enjoyed it, it’s easy & simple. I had some the next day with some pureed apricots ( have a tree that gave so many this year ) & it was delicious. Definitely making in future.
So happy to hear this, Kelly. Thank you so much for dropping back to leave a review.
Can I please confirm for the jelly is it:
– 1/2 cup of passionfruit pulp and then you strain it and you end up with less than 1/2 cup, or
– strain the passionfruit pulp and use 1/2 cup
I have made this twice and once it didn’t set, can’t remember if I made it the same both times. Just wanted to check before I make again because it’s delicious.
Thanks, Kandice
Hi Kandice. Strain it first, then use 1/2 cup of the strained pulp – your second point. If it didn’t set it could be that the gelatine came to a bubble which will stop it from working so well or that the gelatine wasn’t fully dissolved in.
Great recipe first time using gelatin but I think I’ve got it right 😊
That’s wonderful, Sandra. Thanks so much for dropping back to leave a review.
There is only one possible comment about this Passion Fruit Cheesecake. It is LETHAL and PHENOMENAL !!!!!! Made for our anniversary by my son … Most assuredly THE best cheesecake I have ever eaten (and there have been some contenders!).
Thanks for your generosity in sharing the recipe!
😂 I’m so happy you love it, Vee. Truly appreciate you dropping back to leave a review.
Hi my jelly topping is runny…how do i thicken it?
Hello Irene. Is this after you’ve chilled the cheesecake for the setting time? If so, it sounds like you’ve overheated the gelatine which stops it from working properly or the gelatine hasn’t dissolved properly so it isn’t evenly distributed through the mixture.
This was delicious and easy to follow directions
So happy you love it, Jenny. Thanks so much for dropping back to leave a review.
My jelly ran straight through. Only a bit stayed.
Hi Cathy. Sorry you had trouble with it. You need to make sure your cheesecake mixture is pressed right up to the sides all the way round with no gaps, so the jelly has nowhere to run.
Very easy recipe, tastes amazing and hard to mess up. Substitute almost any fresh fruit, which makes it a brilliant base recipe.
I’ve accidentally put in too little passionfruit, too much passionfruit, too little gelatine, too much gelatine and once when I didn’t have enough cream cheese I substituted the same weight in unflavoured yoghurt and it still turned out fine.
Fabulous result every. single. time.
Friends and family have raved about my cheesecakes since I started using this recipe.
Once a chore, I now look forward to collecting the passionfruit from our vines and freezing the excess for Christmas cheesecake.
I’m so happy you love it, Donna and great to hear your family and friends do too! It’s such a great way to use up those passionfruits.
Really amazing recipe, but I always have trouble with dissolving the gelatin. I just can’t get it right and always lumpy.
I’m desperate to know what I’m doing wrong..
It may not be getting warm enough, Joan. You definitely don’t want to get it hot enough to boil or it loses it’s efficacy but try warming it just a little more. Using a rubber spatula can help you to dissolve it too.
Are you blooming the gelatin first? Nearly everyone I’ve heard of having problems with dissolving gelatin doesn’t bloom it first.
JUST IN CASE: Blooming is as simple as sprinkling gelatin powder over cold water as evenly as possible and leaving it for about 5-10 minutes without mixing it. If you’re using sheets, submerge them completely in cold water for 5-10 minutes and then squeeze out all the liquid.
In either case it should dissolve much easier after doing this.
Hi what should I do if the passion fruit jelly doesn’t set?
Hi Tilyla. This is probably because the gelatine hasn’t been fully dissolved into the liquid. Try pouring it off and heating it very gently in a pan or for 7-8 seconds at a time, stirring well to dissolve the gelatine.
Wow, this recipe was amazing and a new favorite! Loved the passion fruit flavor and the ease of no bake. Next time I will try a 9 inch pan as my 8 in pan got too full to use all the topping.
I’m so happy you love it, Elizabeth. Thanks so much for dropping back to leave a review. Too much filling may just mean that my pan is slightly deeper than yours.
This was super yummy!
Ran into a couple little issues. First time working with gelatine and I really struggled to get all the little lumps of of the filling and there were still a few which I hadn’t realised until eating it so need to work on that. The jelly top turned out great. Only think I needed to be mindful not to cut the slices too thin or else the jelly would start to slip off of the inner corner. Also my pan was not tall enough so I unfortunately had to ditch a bit chunk of the filling. Overall was really delicious and with these points in mind will be even better next time! Thanks 🙂
With the gelatine, I was curious if the two different ways of preparing it impacted the finishing result. I found making the jelly top a lot easier compared to adding boiled water which would instantly create hard clumps. Could you potentially prepare the gelatine for the filling with cold water then over the stove the same as the jelly or would that not work? Also I know it says not to let the gelatine cool too much before adding but could you add it when it is still warm/hot. Mine ended up creating more gelatine lumps then when I had it in the bowl and I added it almost straight away so trying to work out what went wrong for next time. Thanks you.
So happy you love it, Jasmine. The first batch of gelatine going into just 2 tablespoons of water will boil too easily if you do it on the stove top which is why it’s done with just boiled water instead. You can put it into cold water, let it soften, then just microwave for 3-5 seconds at a time stirring well between each. It’s just really important you don’t overheat gelatine or it won’t work. I would not do this on the stove for that first portion. You just need to let the mixture cool a little (warm is fine) before adding it to the cream cheese mixture or it will heat it too much and make it soupy. I also wonder if your cream cheese was too cold setting the gelatine immediately as they were combined?
Thank you for replying!
It is quite possible that my cream cheese was too cold. I will also give the microwave trick a try next time. Going to try and make it with fresh passionfruit pure!
Thanks again ❤️
Love this. So light and fluffy with just the right amount of tang. Won’t last long tonight.
So happy you love it, Graham. Truly appreciate you dropping back to leave a review.
I’ve made this twice now and it’s perfect everytime! I so appreciate the notes and details that really help make this a successful and easy make! Going to try with different fruits too! Thank you!
I’m so happy you love it, Rachel. Thanks so much for dropping back to leave a review.
My all-time absolute favourite cheesecake, glorious taste – nice tangy flavour – mouthwatering gorgeous.
I’m so happy you love it, Jean. Truly appreciate you dropping back to leave a review.
Hi Marie, I was wanting to make this recipe in an 11 inch springform tin for a large gathering, do you think doubling the quantities would be enough, looks lovely by the way.
Hi Van Van. I haven’t tested this one on such a large scale so my main concern would be if the set is enough for large slices like that. Quantity-wise, I think double would be pretty much bang on since an 11 inch is about double the volume of an 8 inch springform pan. If you do try it, I’d love to hear how it goes.
Step 3 for the Cheesecake and notes 3&4 are contradicting.
In what way, Justin. I don’t see it.
Made this last week with passionfruit and it was delicious 🙂
I want to make it again but with lemon – I’d like to do lemon jelly rather than curd, would the jelly recipe work if I just switched the pulp for lemon juice?
Hello Emily, so happy you love it. The lemon is something I’ve been meaning to try on this one as well but haven’t had the chance yet. I think it will work beautifully but just taste it before letting it set as it may need a touch more sugar in the jelly. Just keep in mind, if you do need to add more sugar, don’t let that jelly mixture start to bubble or the gelatine will lose some of it’s setting power.
Where are the quantities of each ingredient? It sounds wonderful, but quantities are a vital part of any ingredients/recipe.
Suzanne.
They’re in the recipe card at the bottom of the page. Use the jump to recipe button at the top of the page or scroll down to it.
Yummo. Easy to make…delicious
So happy you love it, Kathy. Thanks for dropping back with a review.
Came out really well. Kids loved it! Thank you for sharing this recipe. I made it on Sunday for NZ Father’s day and my whole family enjoyed it for an entire week as a desert after dinner.
I’m so happy you all love it, Yash. Thanks so much for dropping back to leave a review.
¡Riquísima! A pesar de nunca haber hecho una tarta, seguí los pasos poco a poco y el resultado (aunque no tan bonito) estaba delicioso. Muchas gracias por explicarlo tan bien.
I’m so happy you love it, Paula. Thank you so much for coming back to leave a review.
This was the most amazing cheesecake recipe! I would highly recommend it 🙂 I made sure not to press the biscuit base too firmly into the tin so it didn’t set like a brick, fantastic flavours
So happy you love it as much as I do, Amanda. Thanks so much for dropping back to leave a review.
I followed the instructions and got a good result
So happy you enjoyed it, Stephen. Thanks so much for dropping back to leave a review.
Hello
Thank you so much for your recipe!
I made the passion fruit cheese cake using the agar agar for the jelly and it worked out great! The cheese cake is so light and tangy, one portion is just not enough
So happy you love it, Hasmita. Thanks so much for dropping back to leave a review.
I’m a novice male cook but found this delicious and easy to make. I also froze half of it for 6 months and it still tasted great. Next I’m trying the mango one.
5 out of five from me.
Thanks for supplying such an easy to follow recipe.
I’m so happy you love it, Paul 🙂
BTW Marie, I used passionfruit from my vine. Didn’t remove seeds just put the whole lot in, fantastic. Thanks again.
Paul
What a treat, straight from the vine 🙂
Third time making this cheesecake!! Delicious and light, although I’ve had trouble getting the passion fruit jelly to set, so, on this my 3rd attempt I increased the gelatine to 2 1/2 tsp, it set up beautifully, so happy to give this recipe a 5 star rating!!!
Hi Wendylou. I’m so happy you love it. The jelly issue is a strange one. The amount as written definitely works for me so it could come down to a few things. Maybe different brands of gelatine have different setting strengths though the pack I buy doesn’t state a strength on it. The other things that can affect gelatine setting is making it too hot. If it starts to bubble, it will ruin the efficacy of the gelatine. Also, you need to keep a really close eye on making sure all the gelatine granules are definitely fully dissolved and there isn’t any little clear bubbles of it left. This is easiest to see using a rubber spatula.
For now it has been 3 hours already but I don’t seem the fruit jelly is set. It’s still watery. Can I take take the juice out and re cook again with extra 1+1/2tsp of gelatine?
But it need to use a lot of work to take the juice out. ☹️
It sounds like your gelatine was not dissolved properly and dispersed throughout the jelly or you may have overheated it which causes it not to work. If it’s runny, you could just pour the jelly off but the chances are, if you add more gelatine, it will taste too strongly of gelatine if you add more. Better to start fresh.
🙂
Hi! Do you know if i can just omit the gelatine?
No, you can’t. It needs the gelatine to set.
Do you know if this would work with a vegetarian equivalent to the gelatine powder (e.g. Vege-gel or agar agar powder)?
I’m sorry, I don’t. Anyone else here know how these would go?
I wanted to ask if there was any update on if vege gel worked for this?
Nothing yet, Bhakti from my end.
I made this cheesecake with home grown passionfruit, and I’m not a cheesecake person, but this was the best dessert I’ve ever made, my guests keep asking when I’m making it again…
This makes my day to hear, Gail. I’m so happy you all love it.
Made this cheesecake some time ago for a family birthday and it was absolutely delicious. Managed to buy frozen passionfruit pulp withou any added sugars, so it saved me from having to buy tons of the fruit itself, depulping and deseeding it. What remained was put in an ice tray and used for passion fruit gin&tonics. I was thinking of making it again but with lime, could that be made the same way as you mention with lemon in the tips?
Thank you so much for this amazing recipe 🙂
Hello Suzanne. Yes you can. With both the lemon or lime juice it will be a softer cheesecake but will still be set and able to be sliced. Enjoy 🙂
Have tried many a cheesecake recipe and this one is perfection. I am either hounded for the recipe or requests to make it again! Thanks so much 🙏
So happy to hear this, Ash. Truly appreciate you dropping back to leave a review 🙂
Hi there, If i want to make a large cake, can i simply double the recipe and do everything the same? Maybe a bit longer in the fridge?
And assuming i would need a 16inch cake pan right??
Thank you!
I am so excited to make this tomorrow!
Hi Lauren. Two batches of the filling would be tricky to work with all in one, unless you have a very big mixer so it might be best to mix the two batches separately. You’ll have to be extra careful that the gelatine is mixed through properly and even then I haven’t tested this in such a big pan so I’m not sure if it would have any stability issues. I’d love to hear how it goes if you try it.
Hey, thanks for your quick response!
Could I add additional of anything to help with the stability?
Also, I could definitely mix them separately and then just put together in the pan?
I was just hoping to make enough for 20 people (ish) ☺️
Or better to maybe just make two separate cakes?
Hi Lauren. There’s no easy way to know without testing it. It may set up just fine but I find not all recipes work simply by doubling the recipe. I think it’d be safer to make the two cakes.
Hi Marie, Thank you for your help!!
I ended up making 1.5x the recipe and used a 9.5 inch pan
It turned out PERFECT, was the best passionfruit cheesecake ever and everyone absolutely loved it!
Only thing we messed up was that after dinner we left the cake out of the fridge for a little bit and the jelly melted, BUT, the cake was still delicious the next day and still managed to get it in the frige while there was still some jelly on top ;D
Thanks again, have followed you on Instagram and will definitely check in next time im making a cake! Have already spotted another cheesecake you’ve got.
So happy to hear this, Lauren and thanks for your tips to scale it up. The good thing about the jelly is, if it melts, it’s just sauce and it can set wherever it likes, it still tastes amazing 🙂
Amazing!
Really delicious 😋 I also put some of the seeds into the filling too for some extra crunch. Family really really loved this cheese cake too !
Highly recommended 😊
I’m so happy you all love it, Ella. Thanks so much for trying my recipe 🙂
Another fantastic recipe Marie! Thank you so much for the detailed step by step instructions and for your hard work to develop, photograph and share this delicious passion fruit cheesecake! Your website is a treasure trove 🙂
Such kind words. Thank you so much for your support and I’m so happy you love it 🙂
Hi! If using curd, do I need to wait for it to cool completely before pouring over the top? Thanks!
Hi Lucy. Yes, best to let it cool at least to room temperature.
Hello! I am excited to try this cheesecake to serve to some family coming over this weekend (and will definitely leave a review after I do!)
I am a baker who is getting married in a few months and we are having no-bake cheesecake at the wedding. I’m trying to determine if I can handle making 6-8 of these to save some cash, and freezing them for a few days before the wedding. I have the freezer space. I’ve read up on the proper ways to freeze and de-thaw a no-bake cheesecake, but not sure if I’m convinced the gelatine will respond well to freezing. Has anyone tried freezing this cheesecake (without the jelly on top, would add that after de-thaw and before serving), or do you think it could work? Thank you for the input!!
Hi Alilbaker and congrats on your upcoming wedding 🙂 I don’t suggest freezing this cheesecake. Gelatine does not generally survive freezing and the texture may end up being a little grainy. Do you have time to test one – make and freeze for a couple of weeks and see how it goes? Other than that, I’d suggest either a baked cheesecake or a cheesecake set with white chocolate. Another option is to make individual cheesecakes and maybe layer them up on a tiered stand.
Amazing!! First time I’ve made a cheesecake and this recipe was outstanding. The hints were super helpful as id never baked with gelatine before.
I’ve tried many passionfruit cheesecakes, both store bought and home made and I can honestly say this was the most delicious.
Thank you, I’ll be making this again for sure.
You made my day 🙂 So happy you love it, Jax. Thanks so much for leaving a review
Hi was wanting to make this later this week, what is the fat content of whipibg cream? I can’t seem to find it where I live and was trying to find another cream with a similar fat content 🙂
Hello Annika. You’re looking for a cream with at least 36% milk fat.
This is delicious. I swapped out half of the passionfruit pulp for mango pulp in the cream mixture and the jelly as an alternative. Saved for future no-baking!
So happy you love it, Martin and great swap!
I did this for a catering job on the week nd and it was delicious
So happy you loved it, Helen 🙂
Made this today and it was amazing! Everyone loved it
I’m so happy everyone loved it, Ms Able. Thanks so much for making my recipe 🙂
I love this cheesecake! Great summer recipe, passion fruit gives great flavor. Even someone who doesn’t love cheesecake enjoyed this one. Thanks for sharing ❤️
So happy you love it, Malgorzata. Thanks so much for making my recipe 🙂
Very beautiful and people have told me it was the best cheesecake they have ever eaten ….a bit fidly but well worth the efford.
I’m so happy to hear this, Julie. I truly appreciate you trying my recipe.
Gelatine topping did not set and was in the fridge overnight . recipe says 1 teaspoon but in the video looks like a lot more.
Hi Shaz. There is definitely just 1 teaspoon of gelatine required in the jelly. Are you positive that all the gelatine dissolved and there were no lumps of it left? Having lumps will mean it’s not distributed through the mixture and the mixture won’t set. Did your jelly mixture come to a bubble – that will lower the efficacy of the gelatine?
Hi! Made the passion fruit cheese cake. Simply delicious. Thanks.
So happy you love it, Misriya. Thanks for making my recipe 🙂
Hi, what kind of sugar did you use in the jelly please was it caster or icing? Thanks!
Hi Kirsty. It’s just caster or granulated sugar.
Delicious!!! My husband and I already had 2 slices each. We love it!!
So happy you love it, Lize. Thanks so much for trying my recipe 🙂
Tried but all the jelly on top ran out the bottom :(. Any suggestions?
Hi Vicky. It just sounds like there were gaps at the edges – since the jelly is liquid when you pour it on, if it finds a gap, it will leak through there. Just make sure the filling is pushed right up against the edges. I’ll make notes in the recipe about it too. Thanks for your feedback.
This recipe is so easy and I love the creamy texture and passion fruit jelly top. I have pinned it as a favourite for use again. Thank you so much for the notes especially with regards to the gelatine hints. I have shared the recipe with my family and friends.
So happy you love it Monique. Thanks so much for trying my recipe.
Yum….and easy. Thank you Marie.
Thank you so much, Pamela.