This is an 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.
No-bake 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 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. Some use gelatin to give it structure, which naturally happens when you add eggs and bake a cheesecake.
Ingredient Notes
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.
- Sweetened condensed milk: use the regular type, 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 contain 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.
- 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 and lemon zest are used.
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 the 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)
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 graham crackers or vanilla wafers crumbs
- ½ cup unsalted butter, browned and cooled (find step-by-step instructions here)
- 21 ounces cream cheese, at room temperature
- 2 cups whipping heavy or heavy cream, at room temperature
- 1 can sweetened condensed milk, 14oz or 397g
- 2 teaspoons lemon zest
- 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.
Pamela @ Brooklyn Farm Girl says
Your swirl on top is amazing - I'm jealous of your swirling skills! I bet this cheesecake smells so wonderful!
Marissa | Pinch and Swirl says
What a sweet daughter you are. I could totally relate to doing a happy dance at hearing of unexpected treats in my freezer. 🙂 Honestly, I have a weird aversion to the little seed in passion fruit - they kind of freak me out. HOWEVER, these look so good that I must get past my neurosis.
Celeste says
Hola Paula: Menudo trabajo que has tenido, pero valió la pena. Tiene una pinta fabulosa, voy a preparar muy pronto. Saludos.
Abbe@This is How I Cook says
I can see why they were the hit of the party. I imagine it would be a lot of fun to be at your parties. Thanks, Paula.
Angie Schneider says
I really love the tropical aroma of passionfruit. These cheesecake bars look fantastic.
Alice @ Hip Foodie Mom says
Paula,
The party sounds fabulous. . and aren't you the BEST for cooking and baking all of this food? . . and for saving some of the cheesecake for your father's girlfriend?! I bet she loves you now 🙂 and dude, I love Nigella. . the passion fruit curd sounds amazing! yummm!
Lora CakeDuchess says
I bet you created quite a feast for your dad (happy birthday to him again!). These cheesecake looks fantastic-I want to dip a spoon into that jar of passionfruit curd.
Medeja says
I am not surprised this cheesecake was success, it looks so good! And passion fruit curd sounds so interesting and delicious!
Renee says
Browned butter crust - oh yea!! And what a cheesecake too. I can see why everyone was so happy to get this sweet treat.
Jamie says
I am fascinated by the passion fruit curd and think it is gorgeous! I'm not usually a cheesecake fan, but the lemony fruit curd would definitely have me grabbing a piece. And what a nice change from brownies when one wants an easy-to-make bar!
Andrea_TheKitchenLioness says
Paula, I can just see the spread of food that you prepared - I am sure that all guests and your dad were seriously impressed and happy and then this lovely looking dessert...it sounds wonderfully tart and juut perfect after a wonderful meal and for a birthday celebration - I would do a little dance myself for these (and I am by no means talented in any shape or form in the dance department) - have a blissful Thursday, Paula!
Anne ~ Uni Homemaker says
Wow, that looks insanely good! I love passion fruit and it's even better that it's no-bake. Yay! 🙂 Thanks for the recipe Paula!
valentina maria kenney wein says
This sounds & looks amazing! I want a spoon and that jar!
Amy says
I adore passion fruit and your curd looks perfectly mouth-watering! I was hoping to get some passion fruit from my in-law's garden. Too bad, somehow there was 0 fruit on the tree this year. 🙁 I guess I'll have to head to the market and get some to make this. Looks scrumptious.
Jeannie Tay says
Yummy! I would do a happy dance too if I were given some of these delectable squares:D
yummychunklet says
These bites sound heavenly with the brown butter crust!
Pink Patisserie says
I so wish I could get my hands on some passionfruit! I would definitely make this gorgeous cheesecake!
The Ninja Baker says
I'd do a happy dance, too, if I knew your bars were squirreled away in my freezer. Gorgeous, as always, Paula. Trust your papa was a very happy man on his birthday =)
Patty Price says
Oh my- I love passion fruit and this cheesecake looks like such a scrumptious way to use it!
Sue/the view from great island says
I just discovered passion fruit this summer and I can't believe how beautiful the flavor is. I bought a bunch of them and was at a loss for how to use them, wish I'd seen this!