What is 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’s never baked so it’s perfect for summer or when you don’t want to turn on the oven.
I made a Complete Guide to No-Bake Cheesecake that you absolutely must read if you like this type of dessert.
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. What it doesn’t include is egg because we should not eat raw eggs and all that. This is why some use gelatin, to give it structure, something that happens when you add eggs and bake a cheesecake.
I marbled the top of mine with the passion fruit curd (image above) and flavored it with lemon because these two flavors bring out the best in each other.
Making curd at home.
The most common citrus curd is lemon, but I made mine with fresh passion fruit pulp and seeds (image above). The process is similar to making pastry cream, sort of.
It is an extra step, but you can easily make this no-bake cheesecake with purchased curd or even a good raspberry jam. It pairs wonderfully with the lemon in the cheesecake.
Remember to marble the top of the cheese filling but not overdo it. You want to bite into pools of curd separated from the cheese.
Tips & tricks for this recipe:
- Cookie base: you can use a regular graham cracker base and it will save you time (not browning the butter and all that).
- Curd: you can use purchased curd (lemon is easily available) or use a good raspberry jam.
- Freezing: you have to freeze and then take it out when you’re ready to serve. You can also add gelatin so you can keep it in the fridge. Instructions are in the recipe below.
- Pan: you can use a regular 9-inch cake pan with a removable bottom and make half the recipe.
Other recipes you might like:
Coconut Cupcakes with Passion Fruit Filling
Strawberry Passion Fruit Caipirinha (a cocktail)
Sweet Blackberry Cheesecake Ice Cream
Margarita Lime Pie
Orange Ricotta Cheesecake
Let me know if you make this recipe! I’d love to hear what you think about it.
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PinIngredients
For the passion fruit curd:
- 5 egg yolks
- 1 ½ cups passionfruit pulp with seeds and juice
- ½ cup lemon juice
- 7 oz 200g unsalted butter
- ½ cup sugar
For the no-bake lemon cheesecake:
- 2 cups graham crackers or vanilla wafers crumbs
- ½ cup (115g) butter, browned and cooled (find step-by-step instructions here)
- 1 pound + 5oz (600g) cream cheese, room tº
- 2 cups (500g) whipping or heavy cream, room tº
- 1 can condensed milk
- Zest of 2 lemons
- ½ teaspoon vanilla extract
- 1 cup passionfruit curd
Instructions
For the curd:
- In a bowl, whisk together egg yolks and sugar for 1 minute. Add passion fruit pulp, lemon juice, mix well and reserve.
- In a heavy-bottomed medium saucepan, melt the butter without letting it boil. Add the yolk mixture, and cook over low/medium heat, stirring constantly, until the mixture begins to thicken, about 5 minutes. Don’t let it boil.
- Transfer to sterilized jars or a container and keep refrigerated. Makes about 2 ½ cups.
For the no-bake lemon cheesecake:
- Prepare a crumb base mixing crumbs with the brown butter until it resembles wet sand. Line a 9×13-inch (23x33cm) pan with 2-inch sides with aluminum foil, letting it hang over the two long sides (the short sides won’t have foil). Pat the crumb mixture evenly over bottom. Refrigerate while making the filling.
- In a large bowl, beat cream cheese until smooth. Add cream and beat for 2 or 3 minutes, until beginning to thicken. Add condensed milk, lemon zest and mix well.
- Pour over prepared base. Add dollops of passionfruit curd all over the batter, and with a knife, swirl it lightly.
- Refrigerate for 2 hours and then freeze until ready to serve.
- Take out of the freeze about 15 minutes before serving. Cut into squares and serve.
Notes
- If you want to add gelatin to it, use 1 teaspoon unflavored powder dissolved in 5 teaspoons cold water. Melt it over a stove, the bowl barely touching the flame, let it cool to lukewarm and add it to the cream cheese mixture before pouring it into the mold. If you’re not used to working with gelatin but want to, here’s a tutorial.
- About the passion fruit pulp, I simply mash it with a fork as much as I can. It ends with some thicker parts, but I like that. And it’s much simpler. If you want a very smooth pulp, strain it to extract as much juice as you can, separate the seeds, and process the pulp. Add it to the juice with the seeds. I don’t see the point in doing this.
Tips & tricks for this recipe:
- Cookie base: you can use a regular graham cracker base and it will save you time (not browning the butter and all that).
- Curd: you can use purchased curd (lemon is easily available) or use a good raspberry jam.
- Freezing: you have to freeze and then take it out when you’re ready to serve. You can also add gelatin so you can keep it in the fridge. Instructions are in the recipe below.
- Pan: you can use a regular 9-inch cake pan with a removable bottom and make half the recipe.
Keywords: passion fruit curd, passion fruit cheesecake, no-bake cheesecake
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?
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.
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!
If there are any more leftovers I'm putting in my request! What a fantastic dessert for such a special party!
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
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…
Def going to have to try this!
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
An permanent obsession here too Laura
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.
Coincido Nydia, si se puede sin gelatina, mejor!
These sound wonderful, Paula!