No Bake Passion Fruit Cheesecake
This No Bake Passion Fruit Cheesecake is creamy and dreamy, offering a refreshingly tropical taste with its velvety cheesecake base and tangy passion fruit topping. Perfect for warm weather gatherings or when you simply crave a taste of the tropics, this no-fuss recipe delivers restaurant-quality results with minimal effort.
Equipment
- 9-inch Springform Pan
- Electric Mixer
- Small Saucepan
Ingredients
For the Crust
- 2 cups graham cracker crumbs approximately 14 full crackers
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted (1 stick)
- 1/4 tsp salt
For the Cheesecake Filling
- 24 oz cream cheese softened to room temperature (3 packages)
- 1 cup granulated sugar
- 3 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup sour cream
- 2 tsp unflavored gelatin
- 3 tbsp cold water
For the Passion Fruit Topping
- 1/2 cup passion fruit pulp from approximately 6-8 fresh passion fruits
- 1/4 cup granulated sugar
- 2 tbsp water
- 1 tbsp cornstarch
- 1 tbsp cold water separate from above
Instructions
- In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until the texture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to create a smooth, even surface. Refrigerate while preparing the filling.
- In a small microwave-safe bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for 5 minutes to bloom. After blooming, microwave the mixture for 15-20 seconds until the gelatin dissolves completely. Set aside to cool slightly but don't let it solidify.
- In a large bowl using an electric mixer, beat the cream cheese until smooth and creamy, about 2 minutes. Add the sugar and continue beating until well combined. Mix in the lemon juice, vanilla extract, and sour cream until smooth. With the mixer running on low speed, slowly pour in the dissolved gelatin mixture and mix until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the mixture.
- Pour the filling over the prepared crust, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Combine the passion fruit pulp and sugar in a small saucepan over medium heat. In a separate small bowl, mix the cornstarch with 1 tablespoon of cold water to create a slurry. Once the passion fruit mixture begins to simmer, stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and allow to cool completely.
- Once the cheesecake has set and the topping has cooled, spread the passion fruit mixture over the cheesecake. Return to the refrigerator for an additional 30 minutes to set the topping. Before serving, carefully run a knife around the edges of the springform pan before releasing.
Notes
For the cleanest slices, briefly dip your knife in hot water and wipe dry between cuts.
Room temperature cream cheese is essential for a lump-free filling. Leave it out for at least 2 hours before starting.
Freeze your crust for 10 minutes instead of refrigerating it for a firmer base that stands up better to the creamy filling.
For best results, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream.
Nutrition
Calories: 425kcalCarbohydrates: 42gProtein: 5gFat: 28gSaturated Fat: 16gCholesterol: 95mgSodium: 275mgFiber: 1gSugar: 32gVitamin C: 8mg
Tried this recipe?Let us know how it was!