This is a gorgeous no-bake dessert: a lemon no-bake cheesecake with swirls of passion fruit curd. Wonderfully fresh and festive, it's a fantastic recipe that can be made year-round with frozen fruit. You can make it with or without gelatin; both variations are explained below.
No-bake citrus dessert
I decided to improvise with a jar of homemade passion fruit curd I had and make a no-bake cheesecake for the first time. This was over ten years ago and is still an incredibly popular recipe!
I started with a lemon cheesecake batter and marbled the top with the curd. Similar in essence to this no-bake strawberry cheesecake pie.
Initially, it was an experiment I made for a family gathering, and it was such a success that I had to post it. It is fantastic as these two flavors bring out the best in each other.
What is a no-bake cheesecake? Just in case you're only familiar with the traditional baked cheesecake, the no-bake variation is what the name implies: it doesn't need to be baked. So it's perfect for summer or when you don't want to turn on the oven.
Ingredients in a no-bake cheesecake include cream cheese and sugar or condensed milk (as I did with this recipe), whipped cream, maybe sour cream, and flavorings.
It doesn't include eggs because it's debatable whether we should eat raw eggs. Some use gelatin to give it structure, which is the kryptonite of these no-bake desserts: will it be firm enough to cut well and stand on its own?
Testing notes
Organization: Read the recipe first and ensure you have ingredients at the correct temperature, equipment, enough workspace and time needed. This will make the process so much easier.
Gelatin: if not using it (I generally don't), you have to freeze the cheesecake and take it out when ready to serve. If you add gelatin, you can keep it in the fridge. Instructions are in the process shots and recipe card below.
Pan: You can use a square 8 or 9-inch pan and make half the recipe.
Variations: instead of passionfruit curd, use lemon curd to make a double lemon cheesecake or a good berry jam or sauce (like our blueberry topping) for a non-citrus option.
Cookie base: You can use a regular graham cracker crust base that doesn't use brown butter; it will save you time. Or go outside the box with a chocolate crumb crust. It pairs very well with lemon and passion fruit.
Ingredients
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Cream cheese: the regular type, full-fat cream cheese, is needed for consistency and creaminess.
- Passionfruit: You can use fresh fruit, frozen passion fruit puree (my favorite) or bottled passion fruit pulp. As for the seeds, I usually omit them entirely, but you can use some. Be aware that some pulps contain too many, and it's not the best experience when you bite.
- Sweetened condensed milk: Use the regular type, NOT unsweetened or evaporated milk.
- Cream: I like to use heavy cream for its richness and structure. Don't use low-fat creams as they usually don't firm up well.
- Graham cracker crumbs: You need fine crumbs, so using a food processor is the best choice. I use homemade graham crackers, but store-bought work just as well.
- Unsalted butter: some of it will be browned for the crust (it adds amazing flavor!). But know that it's a step you can omit.
- Lemon: fresh lemon juice (no bottled please!) and freshly grated lemon zest.
How to make passionfruit curd
The process is slightly different than making homemade lemon curd.
- Mix the passion fruit pulp or puree (with or without seeds) with the sugar and eggs until thick. Use a whisk, no need for an electric mixer.
- The butter is melted, and the passionfruit mixture is added and cooked for a few minutes. It's important not to let it boil. The mixture will continue to thicken after it cools down and is refrigerated.
Store it for up to ten days in the fridge. Cool it completely first and use airtight glass jars, as they are non-reactive and won't transfer any flavors or odors to the curd. Don't store the curd at room temperature for an extended period, as it can spoil quickly. Discard the curd immediately if you notice any mold or an off smell.
How to make the no-bake cheesecake batter
- The cream is whipped in a medium bowl until it forms medium peaks, so the tip should fall slightly when the beaters are lifted.
- The cream cheese is mixed with the rest of the ingredients in another bowl. Then, both preparations are combined until smooth.
If using gelatin powder
Dissolve 1 teaspoon of unflavored powdered gelatin in 5 teaspoons of cold water. Melt it in a skillet with an inch of simmering water (recommended and better for beginners or if you're apprehensive about this). Let it cool to lukewarm but pourable, and add it to the cream cheese mixture before pouring it into the mold. If it's too cold, it'll start to set; if too hot, it will not meld well.
Assembly
Being a no-bake cheesecake, I don't recommend a pan with a removable bottom as the filling might seep or drip.
Lining the pan: A piece of aluminum foil or strips of parchment paper will help you remove the cheesecake more easily after it's been chilled. You can omit this step, but I recommend you do it.
- Have the crumb crust ready and cold to create a layer so the batter doesn't seep into it.
- Fill with the cheesecake batter and drop mounds of strained curd on top of the cheese filling.
Marbling and cutting
Light swirling: remember to marble the curd with the cheesecake filling, but don't overdo it. You want to bite into pools of curd separated from the cheese.
Cutting: lining the pan with foil (or strips of parchment paper) makes lifting the whole cheesecake easier and cutting it into squares.
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
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Passion Fruit Swirl Cheesecake (no bake)
Ingredients
For the passion fruit curd:
- 2 egg yolks
- ¾ cup passionfruit pulp or puree
- ¼ cup lemon juice
- 3 ½ ounces unsalted butter
- ¼ cup sugar
For the no-bake lemon cheesecake:
- 2 cups ground graham crackers, digestive biscuits or vanilla wafers crumbs also work
- ½ cup unsalted butter, regular or browned and cooled (find step-by-step instructions here)
- 2 cups whipping heavy or heavy cream, at room temperature
- 21 ounces cream cheese, at room temperature
- 1 can sweetened condensed milk, 14 ounces or 397g can
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- 1 cup passionfruit curd
Instructions
For the passion fruit curd:
- In a bowl, whisk together 2 egg yolks and ¼ cup sugar for 1 minute.
- Add ¾ cup passionfruit pulp or puree and ¼ cup lemon juice, mix well and reserve.
- In a heavy-bottomed medium saucepan, melt 3 ½ ounces unsalted butter without letting it boil.
- Remove from the heat and add the yolk mixture, stirring constantly with a whisk, and return the pan to the stove.
- Cook over low/medium heat, stirring constantly, until the mixture thickens, 3-5 minutes, depending on the saucepan material and temperature. Don't let it boil. If needed, lower the temperature or remove from the stove, mix and then return until it thickens.
- Transfer to a bowl, cover with plastic (I use freezer sheets or plastic wrap) that touches the whole surface and let cool down. This will prevent the top layer of drying as it cools down.
- Pour into a glass container with a lid and keep refrigerated. Makes about 1 ¼ cups.
For the lemon cheesecake:
- Prepare a crumb base mixing 2 cups ground graham crackers with ½ cup unsalted butter, melted (plain or browned), until it resembles wet sand.
- Line a 9x13-inch (23x33cm) pan with 2-inch sides with aluminum foil or parchment paper, letting it hang over the two long sides (the short sides won't have foil). Pat the crumb mixture evenly over the bottom. Refrigerate while making the filling.
- Beat 2 cups whipping heavy or heavy cream, cold, in a medium bowl until medium-firm peaks form when the beaters are lifted. The tip will fall slightly, and the cream will have consistency but not be completely firm.
- Beat 21 ounces cream cheese until smooth in a large bowl. Add the half whipped cream to the smooth cream cheese, and beat until beginning to thicken, about 1-2 minutes. The peaks when you lift the beaters should be quite firm but with a slight drop.
- Stir in 1 can sweetened condensed milk, 2 teaspoons lemon zest, and ½ teaspoon vanilla extract, and mix well.
- Pour the cheesecake mixture over the crumb crust in the prepared pan.
- Add dollops of 1 cup passionfruit curd all over the batter. With a smooth-bladed knife, swirl it lightly. You might not use all of the curd.
- Refrigerate for 2 hours, or until it's firm enough to cut. Or freeze it, well covered in plastic wrap first, and then aluminum foil.
- Serve cold. Take out of the freeze about 15 minutes before serving. Cut into squares and serve.
Erana says
The flavours were beautiful! I did make it with the gelatine and it did not set, it was very soft after taking it out of the fridge. More gelatine next time?
Paula Montenegro says
Hi Erana, it can also be that the cream cheese and cream mixture was too soft so it settled but wasn't firm enough. You can try whipping it a little longer next time. I will add a note to the recipe card about this as it might not be clear enough. Have a great week!
Carol says
Hi,
Can you tell me the weight of the Graham crackers, they are unavailable here in Australia and need to replace them with something similar.
Thanks Carol.
Paula Montenegro says
Hi Carol, it's about 200g. You can use any plain biscuit, like vanilla wafers.
Lanae says
I’ve had the cheesecake in the fridge for 2 hours and in the freezer for another two hours and it is still not set. Is there anything that can be done? Or how long does it need to sit in the freezer to set?
Paula Montenegro says
Hi Lanae, it's strange that hours in the freezer haven't set it. It might be that it needs several hours depending on the temperature of your freezer. Though it never happened to me with this recipe, it might be the brand of cream (some have too much water content) and it doesn't firm up. Let me troubleshoot and see.
Sarah says
I made these bars and they were AMAZING. We had some leftover curd and drizzled it on everything from ice cream to pancakes. I’d like to make some extra curd, but I’m not sure how long it would stay fresh . Any idea?
Paula Montenegro says
So glad you liked it Sarah! The curd keeps well for a week, maybe two. You can freeze it two and will keep for months.
Nancy @ gottagetbaked says
You are such a good daughter, Paula. What I wouldn't give to come to one of these parties and get to enjoy all the amazing food you make. This cheesecake is gorgeous. My mouth is watering just thinking about that passion fruit curd!
deb says
If there are any more leftovers I'm putting in my request! What a fantastic dessert for such a special party!
Cocoa and Lavender says
Every time you mention brown butter, I start drooling!! I have never had passion fruit - I am not even sure where to get them in Tucson, but I will look! This look so incredible good. ~ David
Karen @ Lemon Grove Cake Diaries says
Awesome dessert Paula. Adding brown butter to this was inspired and I reckon that I could sit and eat that passionfruit curd straight from the jar...
cquek says
Def going to have to try this!
laurasmess says
Another amazing creation from Paula! That cheesecake filling looks gorgeous! I also love the fact that you've added brown butter to the crust. I'm a bit obsessed with brown butter at the moment. It must taste divine xx
mividaenundulce says
Me encantó, ahora entiendo por qu´todos hablaron de tu cheescake. Y sabes, me gustó la idea que no le pongas gelatina, porque a pesar que lo deja con un textura digamos perfecta, cuando lo comes sientes mas una textura de gelatina que de crema de queso.
Cher Rockwell says
These sound wonderful, Paula!