No-Bake Passionfruit Cheesecake

This delicious, tangy cheesecake is a simple, no-bake recipe which takes just half an hour to make. No baking needed just a quick whizz of all the ingredients and then a rest in the fridge.


  • 9 passionfruits
  • 150g melted butter
  • 1 packet/200g gingernut or digestive biscuits
  • 500g marscarpone or Philadelphia cheese
  • 1 tin/397g condensed milk
  • Juice & rind of 1 lemon



  1. First crush the biscuits so they’re almost powder but still have a bit of crunch left to them. You can do this using a blender or by putting the biscuits into a sandwich bag and hitting them with a rolling pin.DSC_0059
  2. Transfer them to a bowl, add the melted butter to the biscuits and mix thoroughly with a spoon. There should be just enough butter to hold the biscuit together.DSC_0062
  3. Press the biscuit base into a dish (approximately 30cm x 20cm or something of similar-size). Then leave to rest in the fridge for 10-15 minutes.DSC_0073.JPG
  4. Then mix the marscarpone cheese along with the lemon rind, juice and condensed milk in a large bowl.DSC_0071.JPG
  5. Cut the passionfruits in half and scoop out the pulp, avoiding the pink skin on the inside. If you dislike the texture, you can sieve the pips out, but I left them in.
  6. Add the passionfruit to the mascarpone mixture and fold in gently.DSC_0090
  7. By now the biscuit base can be taken out of the fridge if it has cooled for at least 10 minutes.
  8. Spoon the marscarpone mixture onto the biscuit base and smooth out using a spatula or knife.
  9. Finally, leave to set in the fridge for 30 minutes (at least) or until needed.
  10. This lasts fairly well so can be made the night before and stored in the fridge or made a couple of days before.DSC_0099

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