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–+ servings

Passionfruit Cheesecake

Sisley White
If you're in the mood for a dessert that combines creamy goodness with a tangy twist, then this is the no-bake passionfruit cheesecake you must-try. The smooth texture of the no-bake lemon cheesecake perfectly complements the vibrant flavours of fresh passionfruit. A perfect summer party cheesecake that will leave you wanting more. Get ready to experience a taste sensation like never before with this passion fruit cheesecake recipe!
5 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Party Food, Sweet Treats
Cuisine American, British, International
Servings 12 slices
Calories 560 kcal

Equipment

Ingredients
 
 

Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter melted

Cheesecake Filling

  • 600 g Philadelphia cream cheese
  • 120 g icing sugar
  • 300 ml double cream / heavy cream
  • 1 zested lemon

Decoration

  • 150 ml double cream
  • 3 passionfruits

Instructions
 

Biscuit Base

  • Break up the biscuits in a food processor, or put them in a plastic sandwich bag and use a rolling pin to break them up.
  • Melt the butter in 10-second bursts in the microwave and mix it into the biscuit crumbs when it's melted.
  • Add the buttery crumbs to the cake tin and press down firmly to compact them into a layer.
  • Leave the base to set in the fridge.

Lemon Cheesecake Filling

  • In a bowl whisk the Philadelphia cream cheese and icing sugar until smooth with an electric hand whisk.
  • Stir in the double cream and lemon zest. Then whisk again until combined and thick.
  • Remove the biscuit base from the fridge and spoon in the creamy filling. Level it out and chill it in the fridge for a few hours or even over night. You could also freeze it for a few hours if you are short on time.

Decoration

  • Using an electric whisk, whip up the double cream until it starts to thicken.
  • Add the double cream to a piping bag with a star nozzle. Pipe the cream around the outside of the cheesecake.
  • Scoop out the passionfruit and drizzle the fruit over the cheesecake. This is best done when you are about to serve.
  • Serve and enjoy. Save any leftovers in the fridge and eat within 3 days.

Notes

Store in the fridge for up to 3 days.

Nutrition

Calories: 560kcalCarbohydrates: 38gProtein: 6gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 120mgSodium: 304mgPotassium: 222mgFiber: 3gSugar: 21gVitamin A: 1809IUVitamin C: 7mgCalcium: 98mgIron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.