Easy summer 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.
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 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.
I made a No-Bake Cheesecake guide with dozens of recipes, tips, and serving ideas.
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 we should not eat raw eggs. This is why some use gelatin, to give it structure, which naturally happens when you add eggs and bake a cheesecake.
Ingredient list
- Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess. I always use Philadelphia original cream cheese, but other premium brands work fine.
- Sweetened condensed milk: use the regular type, such as Carnation condensed milk or Eagle Brand sweetened condensed milk, NOT unsweetened or evaporated milk.
- Passionfruit: you can use fresh fruit, frozen passion fruit puree (my favorite) or bottled passion fruit pulp. Regarding the seeds, I usually omit them entirely, but you can use some. Be aware that some pulps come with too many, and it's not the best experience when you bite.
- Cream: I like to use heavy cream for its richness and structure, but whipping or heavy whipping also work.
- White granulated sugar.
- Eggs yolks.
- Graham cracker crumbs: you need fine crumbs, so using a food processor is the best choice. I use homemade graham crackers or regular graham crackers when I can get a hold of them, but honey maid graham crackers, cinnamon graham crackers, or vanilla wafers work well if you want to have a choice of cookie crusts.
- 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 and lemon zest are used.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
See the recipe card towards the end of this post for quantities.
How to make passionfruit curd
The process is slightly different than making homemade lemon curd.
Mix the 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. The important thing is not to let it boil. The mixture will continue to thicken after it cools down and is refrigerated.
How to make no-bake cheesecake batter
The cream is whipped until it forms medium peaks.
The cream cheese is mixed with the rest of the ingredients in another bowl. Then both preparations are combined until smooth.
Assembly
Being this 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 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 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.
Storing curd
- Cool the curd: this will prevent condensation from forming in the storage container, which can cause the curd to spoil.
- Airtight container: glass jars with tight-fitting lids are a good option (the best in my opinion), as they are non-reactive and won't transfer any flavors or odors to the curd. But you can store it in a plastic container (I have many times).
- Refrigerator: store for up to two weeks.
- Freezer: use a freezer-safe container and label it with the contents and date. The curd will last for up to three months. Thaw in the refrigerator overnight, and use it within a week.
- 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.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Gelatin: if not using it (I 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 recipe card.
- 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.
Related recipes you might like:
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Passionfruit Cheesecake (no bake)
Easy summer 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.
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
Ingredients
For the passion fruit curd:
- 2 extra large egg yolks
- ¾ cup passionfruit pulp or puree
- ¼ cup lemon juice
- 3.5 oz (100g) unsalted butter
- ¼ 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 temperature
- 2 cups (500g) whipping or heavy cream, room temperature
- 1 can (14oz or 400g) 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 the passion fruit pulp or puree and lemon juice, mix well and reserve.
- In a heavy-bottomed medium saucepan, melt the 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 crumbs with the brown butter until it resembles wet sand.
- Line a 9x13-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 the bottom. Refrigerate while making the filling.
- Beat the cold cream in a medium bowl until medium peaks form when the beaters are lifted. The tip will fall slightly and the cream will have some consistency but not be completely firm.
- Beat cream cheese until smooth in a large bowl.
- Add the half whipped cream 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 the condensed milk, lemon zest, and vanilla, and mix well.
- Pour the cheesecake mixture over the prepared base.
- Add dollops of passionfruit curd all over the batter, using about 1 ½ cups of the curd mixture. With a smooth-bladed knife, swirl it lightly.
- 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.
Notes
- How to use gelatin: if you want to add gelatin, use 1 teaspoon of unflavored powder dissolved in 5 teaspoons of cold water. Melt it over a stove, the bowl barely touching the flame, or in a skillet with an inch of simmering water. 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 this ingredient but want to, here’s a good 'How to Use Gelatin' tutorial.
- Passion fruit curd: you can double the recipe using 5 egg yolks and doubling the rest of the ingredients. It will take a few more minutes to reach the right consistency.
- Passion fruit pulp or puree: if using fresh fruit, mash the pulp with a fork as much as you can. It ends with some chunkier parts. 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.
- Gelatin: if not using it (I don't), freeze the cheesecake and take it out when ready to serve. If you add gelatin, you can keep it in the fridge.
- 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.
- Prep Time: 45 minutes
- Freezing time: 2 hours
- Category: Dessert
- Method: Mixing + Freezing
- Cuisine: International
Keywords: passion fruit cheesecake
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.