Easy No Bake Cheesecake with Passionfruit – Just Like Mum Made
This is the no bake cheesecake I grew up with — my mum’s recipe, and still one of my favourites. It’s creamy, simple, and topped with a glossy passionfruit jelly that adds the perfect sweet-tart contrast. Compared to baked cheesecakes, I find this one lighter and much easier to make. No oven, no fuss — just a smooth filling, a buttery biscuit base, and a tropical topping that makes it feel like summer on a plate. It’s a true Aussie classic, and if you’re a fan of chilled desserts, you’ll also love my Mary Berry’s Banoffee Pie — another easy no bake favourite.
No Bake Cheesecake with Passionfruit Topping – A Classic Aussie Favourite
Prep Time: 30 minutes
Chill Time: 1 day
Servings: 8
This no bake cheesecake is a nostalgic Aussie classic. It’s the one I grew up on—my mum’s recipe—and sometimes I still prefer it over baked cheesecakes. With its creamy filling, biscuit base, and passionfruit jelly topping, it’s simple to make and perfect for warm weather or entertaining.
Ingredients
Biscuit Base
- 250 g biscuits (cookies) your favourite
- 125 g unsalted butter, melted (reduce by a little if using shortbread biscuits)
Filling
- 2 tablespoons water
- 1 teaspoon powdered gelatine
- 500 g cream cheese softened
- 395 g can sweetened condensed milk
- ⅓ cup lemon juice, from ripe lemons 85 ml
Passionfruit Topping
- ⅓ cup custard powder 40grams
- 1 cup water 250mls
- ⅓ cup caster sugar 80grams
- 1/3 to 1/2 cup passionfruit pulp approx. 3-4 passionfruit's
- 1 teaspoon powdered gelatine
- 2 tablespoons water for gelatine
Instructions
Make the base
- Crush the biscuits and mix with melted butter until the mixture holds together. Press into the base of a lined 8 or 9-inch springform tin. Chill while making the filling.
Prepare the gelatine
- Place 2 tablespoons of water into a small bowl and sprinkle over 1 teaspoon of gelatine. Stir gently and set aside to bloom. See notes below if you would prefer a firmer filling.
Beat the filling
- In a mixing bowl, beat the softened cream cheese and sweetened condensed milk until smooth. Add the lemon juice and bloomed gelatine. Beat again until fully combined.
Pour and Chill
- Pour the filling over the prepared base and smooth the top. Refrigerate for at least 2 hours or until just set.
Make the topping
- When the cheesecake has been chilling for almost 2 hours make the topping.
- In a small saucepan, mix custard powder with a little of the water to form a smooth paste, then add the rest of the water. Cook over medium heat, stirring constantly until thickened. Add sugar and stir until dissolved. Remove from heat.
- Stir passionfruit pulp into the warm custard. In a separate bowl, mix 2 tablespoons water with 1 teaspoon gelatine, stir, and add to the topping. Allow to cool for 15 minutes.
Assemble
- Pour the cooled topping over the set cheesecake. Refrigerate for several hours or overnight. Overnight is best.
- To serve, run a knife around the edge before unclipping the springform tin. Slice and enjoy!
Video
Notes
- You can use any biscuits (cookies) you like for the base. This time I used Anzac biscuits, but I also really like using plain Marie or Scotch Finger biscuits.
- Soften cream cheese quickly by placing it in a bowl of warm water (leave it in the wrapper).
- If you prefer your cheesecake to be a little firmer, after blooming the gelatine in cold water, place the bowl over a cup or bowl of freshly boiled water for a few minutes. This gentle heat helps fully activate the gelatine before mixing it into the filling.
- Store in the refrigerator for up to 6 days. The cheesecake sets even more firmly by the second day and holds its shape beautifully.
- If you don’t like passionfruit, you can simply leave off the topping. The cheesecake is delicious on its own, or you can serve it with fresh berries instead.
- Use ripe lemons only: Green or underripe lemons won’t have enough acidity to properly set the cheesecake. Make sure your lemons are fully ripe and juicy for the best result.
