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Squares of Passion fruit lemon no-bake cheesecake on wooden table

Passion fruit lemon no-bake cheesecake with brown butter crust

  • Author: Paula Montenegro
  • Prep Time: 44
  • Cook Time: 120
  • Total Time: 2 hours 44 minutes
  • Yield: 24 medium servings 1x
  • Category: Dessert
  • Cuisine: American

Scale

Ingredients

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:

  1. In a bowl, whisk together egg yolks and sugar for 1 minute. Add passion fruit pulp, lemon juice, mix well and reserve.
  2. 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.
  3. Transfer to sterilized jars or a container and keep refrigerated. Makes about 2 ½ cups.

For the no-bake lemon cheesecake:

  1. 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.
  2. 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.
  3. Pour over prepared base. Add dollops of passionfruit curd all over the batter, and with a knife, swirl it lightly.
  4. Refrigerate for 2 hours and then freeze until ready to serve.
  5. 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

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