Cakes,  Cookies and Bars

Passion Fruit No Bake Cheesecake – Without Gelatin

This no bake passion fruit cheesecake is fluffy, rich, and tangy with swirls of easy homemade passion fruit curd. It has a thick and crunchy graham cracker crust. This recipe is stabilized with white chocolate (no gelatin) which gives the cheesecake a hint of white chocolate flavour and is a great vegetarian option! The passion fruit cheesecake has a beautiful creamy but set texture. 

This recipe is perfect when passion fruit is in season at the end of summer and especially perfect because you don’t need to turn your oven on and heat up the house! I love the creamy and fluffy texture from a good no bake cheesecake. Side note: you can make this cheesecake all year round and use frozen passion fruit puree which is always accessible and more affordable. 

I mean, don’t those rich, yellow swirls look so pretty? That’s the creamy and rich curd that goes inside and swirled on top of the passion fruit cheesecake. It’s really easy to make the curd and trust me, you won’t be able to stop licking that spoon!

The Star

I used frozen passion fruit puree (found in the freezer section at a local grocery store). It is more accessible than finding whole fresh passion fruit. Since the puree that I used didn’t have any seeds, I added 2 whole passion fruits into the puree. I love the texture from the little bit of seeds that that gave! 

Adding the seeds is completely optional, just follow the amounts listed in the recipe card at the bottom of the recipe. 

Key Tips for Success

  • Make sure you whip your cream until stiff peaks. This is what is going to help set your cheesecake and add air for a fluffy cheesecake. Fold it into the cheesecake mixture very gently so it doesn’t deflate.
  • Use full fat cream cheese. Low fat cream cheese has more water content and the cheesecake might turn out soupy. You need that fat for the texture, flavour, and consistency!
  • It is very important that the cream cheese is at room temperature and is very soft when you make the filling. That way the white chocolate won’t set immediately as soon as you add it in, turning into lumps. Room temperature will give you the perfect texture!
  • Cool the curd completely before adding it into the cheesecake mixture. This helps the cheesecake set and gives you better swirls since the curd is thicker.

Steps: 

Full ingredient amounts and steps in recipe card below.

Curd

  1. To make the curd, combine everything except the butter into a heavy bottomed saucepan and stir on medium heat until it becomes thick. Stir it some more and then add the cold diced butter, stirring until it all melts.
  2. Immediately transfer into a non-metal bowl or container and pop into the fridge or freezer until completely cool. You don’t want to keep it in metal because it will start to taste a bit metallic since it’s pretty acidic. 

Crust

  1. To prepare your baking pan, cut out two long strips of parchment paper that are as wide as your baking pan. Place them into the pan, crossed over each other so that all sides are covered and you have long handles on each side. To make it stay put, crease the paper inside the pan along the corners. Crease the overhang so that it bends over the edge and stays put.
  2. The crust is really easy to make. If you can’t find graham cracker crumbs, just crush the graham crackers in a large bag with a rolling pin. You can also use a food processor if you have one. 
  3. Combine the cookie crumbs, brown sugar, and salt and stir to break up the brown sugar. Pour in the melted cooled butter and mix until it starts to form chunks when squeezed.
  4. Spread evenly in the prepared baking pan before packing it down tightly with the bottom of a glass. 

Filling

  1. Bring a saucepan with some water to a simmer. Add the chocolate into a heatproof bowl that fits into the top of the saucepan without touching the water. Melt the chocolate, stirring frequently. Alternatively you can melt the chocolate in the microwave but I find that the double boiling method decreases risk of the chocolate seizing. 
  2. Once the white chocolate is melted and smooth, set aside to cool to room temperature.
  3. Whip the cream to stiff peaks, being careful not to overwhip. Set aside in a bowl in the fridge for later.
  4. Beat the very soft cream cheese, sugar, and vanilla extract in a large bowl with a wire whisk. You can also use an electric mixer for this. You want everything to be smooth.
  5. Whisk the cooled white chocolate into the cream cheese mixture. 
  6. Add one cup of the passion fruit curd and fold. Gently fold the whipped cream into the cheesecake mixture until there are no streaks left. 
  7. Pour the cheesecake mixture on top of the packed crust and spread to the edges. Spoon the remaining passion fruit curd on top of the cheesecake mixture and swirl with a knife or toothpick until you get the look you want. Tap the cheesecake on a flat surface a few times to knock out any air bubbles. 
  8. Cover (don’t let anything touch the surface or it will ruin the pretty marble) and let cool completely in the fridge for at least 8 hours. It takes longer for the white chocolate to set the cheesecake than a typical cheesecake. For best results and crisp edges when cutting, pop the cheesecake into the freezer for 2 hours before cutting.
  9. Unmold the cheesecake by pulling it up by the parchment paper handles onto a large cutting board. Use a large, sharp knife to cut, wiping the blade between each use. 

FAQ

Where can I find passion fruit puree?

I found passion fruit puree at my local store in the freezer section. You can also try some local Asian stores, or ordering online!

Can I use fresh passion fruit?

You definitely can! I would strain the seeds out of the passion fruit and add a tablespoon back in so that there aren’t too many seeds. Use the same amounts that the recipe calls for.

Why is my no bake cheesecake not firm?

Make sure that both the white chocolate and cream cheese are at room temperature so that they can incorporate together easily and the cheesecake will set evenly.
Make sure that the whipping cream is whipped to stiff peaks and fold it in very very gently so that the air doesn’t deflate. The whipping cream will make the cheesecake light, fluffy, and help it set.

How to get clean cuts?

I like pop the cheesecake into the freezer for a few hours before cutting it to get the cleanest slices. Make sure that you use a large clean knife and wipe it in between each cut.

How do I stiffen a no bake cheesecake?

This recipe uses white chocolate instead of gelatin (typically used) to help set the cheesecake. It doesn’t create as firm of a cheesecake but it still cuts beautifully and hold its shape! I prefer the texture and flavour of a white chocolate cheesecake.

What kind of white chocolate should I use?

Use a good quality white chocolate for this cheesecake for the best results and flavour. Don’t use candy melts or melting white chocolate – it doesn’t act like real chocolate! I like to buy white chocolate bars for eating to make sure that I get the best flavour and texture.

What do I do if my melted white chocolate looks lumpy and curdled?

Your chocolate might have seized! This could have happened because water got into the white chocolate or it was melted at too high of a temperature. The double boiler method is generally the best temperature to melt white chocolate so that shouldn’t be an issue. Just make sure that no water gets in!

Why is my cheesecake batter lumpy?

A lumpy batter could have a couple of causes. Make sure your cream cheese is at room temperature so that the white chocolate doesn’t set as soon as it’s mixed in. Make sure that your cream cheese is completely smooth before adding in the white chocolate. Lastly, whip the cream to stiff peaks (do not over-whip) and fold it in carefully until completely smooth. Very very gently.

Check out these other summer ready recipes:

Happy baking! xx


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Passion Fruit No Bake Cheesecake – Without Gelatin

Mary
This no bake passion fruit cheesecake is fluffy, rich, and tangy with swirls of easy homemade passion fruit curd. It has a thick and crunchy graham cracker crust. This recipe is stabilized with white chocolate (no gelatin) which gives the cheesecake a hint of white chocolate flavour and is a great vegetarian option! The passion fruit cheesecake has a beautiful creamy but set texture.
Prep Time 20 mins
Cook Time 5 mins
Chill Time 8 hrs
Total Time 25 mins
Course Dessert, Tea
Cuisine American
Servings 8 people
Calories 885 kcal

Equipment

  • 9" or 8" square pan

Ingredients
  

Passion Fruit Curd

  • 6 large egg yolks
  • cup granulated sugar
  • 7.8 oz passion fruit pulp (220g) I used 190g passion fruit pulp + 2 fresh for the seeds
  • tsp sea salt
  • 1 tsp pure vanilla extract
  • ½ cup butter cubed cold

Graham Crust

  • 2 ½ cup crushed graham crackers 350g
  • cup butter melted and cooled
  • 4 tbsp brown sugar packed
  • ¼ tsp sea salt

Filling

  • 1 cup whipping cream
  • 8 oz white chocolate (226g) chopped
  • 16 oz cream cheese 500 g, softened to room temperature
  • ½ cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • 1 cup prepared passion fruit curd

Instructions
 

Passion Fruit Curd

  • In a medium saucepan, combine the egg yolks and sugar and whisk until smooth. Add the passion fruit, vanilla, and salt.
  • Cook on medium-low heat, whisking constantly until thickened and immediately take off heat. Add the cold butter and whisk until melted and smooth.
  • Transfer to a non metal bowl and press plastic wrap right on the surface of the curd. Refrigerate until completely cold.

Graham Crust

  • Prepare your 9" or 8" square pan by lining with parchment paper. Put two strips of parchment paper like a cross, overlapping and leaving handles on all the sides for easy removal.
  • Combine the cracker crumbs, brown sugar, and salt and stir. Add melted butter and mix until it clumps.
  • Pour mixture into pan and smooth with spatula or spoon until even. Use the flat bottom of a glass to pack down the crust evenly. Set aside while you prepare your filling.

Filling

  • Bring a small saucepan of water to a boil. Melt the chocolate in a heatproof bowl placed on top of the saucepan, making sure that it does not touch the water. Stir until smooth. Set aside to cool to room temperature.
  • Whisk whipping cream until stiff peaks. Set aside in a cold place.
  • Whisk together softened cream cheese, salt, powdered sugar, and vanilla until smooth and creamy. You can do this by hand.
  • Add the melted white chocolate into the cream cheese mixture and whisk until completely smooth. It is very important that the cream cheese is at room temperature or else the white chocolate will seize.
  • Whisk 1 cup of passion fruit curd into the cheesecake mixture and very gently fold in the whipped cream until smooth.
  • Pour cheesecake mixture on top of crust and smooth. Dollop remaining curd on top of the cheesecake and swirl with a butter knife or toothpick.
  • Refrigerate for at least 8 hours or overnight. For extra crisp edges when cutting, pop it in the freezer for 2 hours just before cutting. To serve, pull up by the parchment paper handles and place onto a large cutting board. Cut with a sharp knife, wiping between each cut.

Notes

The cheesecake will store well in the fridge in an airtight container for up to 5 days and in the freezer for about 3 months.
Key Tips for Success
  • Make sure you whip your cream until stiff peaks. This is what is going to help set your cheesecake and add air for a fluffy cheesecake. Fold it into the cheesecake mixture very gently so it doesn’t deflate.
  • Use full fat cream cheese. Low fat cream cheese has more water content and the cheesecake might turn out soupy. You need that fat for the texture, flavour, and consistency!
  • It is very important that the cream cheese is at room temperature and is very soft when you make the filling. That way the white chocolate won’t set immediately as soon as you add it in, turning into lumps. Room temperature will give you the perfect texture!
  • Cool the curd completely before adding it into the cheesecake mixture. This helps the cheesecake set and gives you better swirls since the curd is thicker.
Keyword baked cheesecake, no bake, no bake cheesecake, no gelatin, passion fruit

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