Passion Fruit Cheesecake

This no bake passion fruit cheesecake is made with a Golden Oreo crust, creamy cheesecake filling and a gorgeous tangy passion fruit topping.

This passion fruit cheesecake is simply wonderful! The sweet and tangy passion fruit topping is the perfect complement to the creamy cheesecake and crunchy Golden Oreo crust.

It’s also so easy to make, though note that I didn’t say quick. It’s best to make it the day before you need it, so that your cheesecake can set, and your topping can cool and thicken in the fridge and then you simply assemble and serve. So basically, it’s the perfect make-ahead dessert.

Passion fruit is really a wonderful fruit. It’s super popular in South America and the Southern Hemisphere (known as Granadilla in South Africa) and available year-round in the USA.

And if you love a good no-bake cheesecake then you’ll also love our delicious biscoff cheesecake and Golden Oreo cheesecake too.

Ingredients For No Bake Passion Fruit Cheesecake:

Ingredient Notes

• Passion fruits – should be ripe and wrinkled. Passion fruits are ripe when the skin gets all wrinkled. They may have different color skins depending on the variety, so the main thing you’re looking for is for them to be nice and wrinkled. They do ripen within a few days so if you buy unripe passion fruits then no worries, just wait for them to get all wrinkled and they’ll be ready to go.
• Golden Oreo cookies – I love Golden Oreo cookies to make a cheesecake base because they are quite neutral flavored so the flavors don’t compete with the cheesecake or the topping, but they create a beautifully textured crust. You will use the whole cookie, there is no need to remove the centers.
• Lemon juice – should ideally be freshly squeezed though bottled lemon juice will also work fine.
• Cream cheese – should be firm brick-style cream cheese like Philadelphia Cream Cheese. Don’t use soft cream cheese from a tub.
• Heavy cream – helps with creating the structure for the cheesecake filling. If you’re outside of the USA then use a thickened cream or whipping cream.
• Sour cream – should be full fat for the best taste and texture.

How To Make Passion Fruit Cheesecake

Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Springform Pan:

• Flip the base of an 8-inch round springform pan so that there is no lip on the bottom of the pan.
• Spray it with non-stick spray and line the bottom with a square sheet of parchment paper and clip it in. There is no need to trim the parchment paper to fit. Simply place the square sheet of parchment over the bottom of your springform pan and clip in the sides.
• Then line the sides of the springform with strips of parchment paper. This is optional, if you just use non stick spray it usually works fine, but if you also line the sides with strips of parchment then it is really foolproof and the cheesecake won’t stick at all.

Golden Oreo Crust:

• Add Golden Oreo cookies to your food processor and process them into crumbs.

• Add melted butter and process again so that all the crumbs are coated with butter.

• Transfer the crumbs to your prepared springform pan and use the base of a glass or the bottom of a measuring cup to press down on the crust from the top so that you pack it in tightly and make the top of the crust nice and smooth.
• Place the crust into the freezer to set while you prepare the filling.

Cheesecake Filling:

• Add softened cream cheese, sour cream, powdered sugar and vanilla extract to the bowl of your stand mixer and beat together until smooth.

• Add heavy cream and beat in until thickened and smooth.

• Spread the filling over the cookie crust and smooth it down evenly.
• Place into the fridge to set for 6-8 hours or overnight.

Passion Fruit Topping:

• Cut the passion fruits in half and scoop out the centers. Add the passion fruit pulp and seeds, white granulated sugar and lemon juice to a saucepan and heat it on medium heat, stirring regularly.
• Bring it to a simmer and then leave it to simmer (gentle bubbles on top and along the sides) for 15 minutes, stirring occasionally until thickened and reduced.

• Remove from the heat, and let it cool for 30 minutes at room temperature, then transfer it to a bowl, cover and refrigerate for 2 to 3 hours or overnight. It will thicken more as it cools.

• When the cheesecake has set, use the parchment paper overhang at the bottom of the springform pan to easily slide the cheesecake from the springform pan onto your cake stand and then remove the parchment paper.
• Pour the passion fruit topping over the top of the cheesecake and smooth it over the top.

• Your passion fruit cheesecake is ready to serve.

Recipe Success Tips

Heavy cream must be fridge cold. Keep your heavy cream in the fridge until you use it. You want it to be super cold straight from the fridge as this is when it whips and thickens up the best.

Make this the day before you need to serve it. The cheesecake filling is best left in the fridge overnight to set. And then the passion fruit topping also needs to cool and then go into the fridge for at least 2 hours and up to overnight so that it can thicken. So the best way to do it is to make everything the day before, let it all sit in the fridge overnight and then assemble and serve the next day.

Make Ahead and Storing

This is the perfect make ahead cheesecake as it’s ideal to make it today to serve tomorrow (or the next day). It keeps very well stored in the fridge (covered) for 4-5 days.

More Cheesecake Recipes

1. Biscoff Cheesecake
2. Golden Oreo Cheesecake
3. Eggless Cheesecake
4. Greek Yogurt Cheesecake

Did you make this recipe? Be sure to leave a comment and rating below.