No Bake Passion Fruit Cheesecake Tart
This passion fruit cheesecake tart is made with a biscoff crust, a rich passion fruit cheesecake filling and topped with a passion fruit jelly. An easy no bake cheesecake tart.
This no bake cheesecake tart is so delicious and fresh it will soon become a favorite. A passion fruit cheesecake tart made with a biscoff crust base, filled with the most creamy passion fruit cheesecake batter and topped with a thin layer of passion fruit jelly. If you prefer you can use my shortbread crust instead of the cookie crust, it turns out great too. This cheesecake tart is full of flavor, an elevated dessert for every occasion.
Ingredient & Material Notes
- Tart tin: this recipe calls for a 20 cm/8 inch tart tin with a removable bottom. You can also use a regular tart tin and serve it directly on there.
- Passion fruit: this recipe calls for passion fruit in the filling and for the jelly. However for the jelly you can replace some of the passion fruit with good quality passion fruit juice.
- Cream cheese: I like using Philadelphia cream cheese. You can also try making this no bake cheesecake tart with mascarpone cheese. I turns out lovely!
- Heavy Whipping cream: must have a 30% minimum fat content.
- Lotus biscoff cookies: I used these for the cheesecake tart base, but you can replace them with other cookies of your taste.
How to make this recipe
To make this passion fruit cheesecake tart you have to:
- Make the lotus biscoff cookie crust
- Make the passion fruit cheesecake filling
- Assemble the cheesecake tart
- Make the passion fruit jelly
- Top the passion fruit cheesecake tart with the jelly
- Prepare the crust first, let it chill in the refrigerator for about 1 hour before filling it with the passion fruit cheesecake batter.
- To make the biscoff crust, if you don’t have a food processor, you can place the cookies in a Ziploc bag, then tap using a rolling pin until they are finely crushed.
- You must first whip the heavy cream to soft peaks and then place it in the refrigerator until ready to use.
- To make the passion fruit cheesecake filling you must warm up the eggs the sugar and passion fruit juice over a water bath until the mixture has thickened a bit and it has attained a temperature of 65 C°.
- Be careful not to cook the eggs. In order to avoid this, whisk constantly while on the water bath.
- To avoid a lumpy filling: let the cream cheese sit at room temperature for about 1 hour, and make sure to smooth it out using a whisk or spatula before you add into the cheesecake batter.
- Fold in the whipped cream into the filling delicately.
- Once it has passion fruit cheesecake tart has set, you can make the jelly.
- Place the tart tin on a baking tray, if possible inside the refrigerator and pour the filling over the cheesecake there. This will prevent the jelly from moving and spilling over.
- Let the jelly set overnight in the refrigerator.
- Make sure the baking tray with the cheesecake tart is placed straight inside the refrigerator so that the jelly sets evenly. If slightly inclined, then the jelly will be all on one side of the tart!
This recipe calls for 1 sheet of gelatin (gold bloom) which is equivalent to 3.5 grams (1 teaspoon) of gelatin powder. To use the gelatin powder, also hydrate the powder, but this time, in warm water. Once you have hydrated the geltin proceed as instructed in the recipe.
Some elements of this no bake passion fruit cheesecake tart can be made ahead, others can’t:
- Biscoff crust: it can be made up to 2 days in advance and kept refrigerated.
- Cheesecake batter: must be made once the crust is ready. The unfinished cheesecake tart can be kept in the refrigerator for up to 3 days before topping it with the passion fruit jelly.
- Jelly: it can’t be made in advance.
This no bake cheesecake tart keeps in the refrigerator for up to 5 days. However after the first 2 days the crust may become a little soggy.
This passion fruit cheesecake tart can be frozen without the passion fruit jelly. To do so, wrap in several layers of saran wrap and place inside a freezer container. You can keep it for up to 1 month.
To defrost: place in the refrigerator overnight. Once it has defrosted, make the jelly as instructed in the
You can make a double batch, then make 2 cheesecakes, one to have now, one to have later. Your future you will thank you for it!
Variations for this recipe
This recipe can me made into a no bake mango cheesecake tart by replacing the passion fruit in this recipe with mango juice.
You can make this into a no bake passion fruit cheesecake by doubling the cheesecake filling recipe and then using a cake ring or a springform cake pan instead of the tart tin.
The ingredients used in all recipes on this site are measured using the metric system. I use a scale
to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA
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Prep Time: 1 hour
Cook Time: 0 minutes
Total Time: 1 hour
Servings: 8 serving
Nutrition: 189 cal
Lotus Biscoff Crust
Passion Fruit Cheesecake filling
Heavy Whipping Cream
Passion Fruit Jelly
- 1. Make the lotus biscoff crust: Pulse the cookies in a food processor until finely crushed. Place on the tart tin and spread evenly using a spatula or the bottom of a glass until the tart in is completely lined with the cookies crust.
- 2. Make the passion fruit cheesecake filling: Whip the heavy cream to soft peaks, place in an airtight container and refrigerate until ready to use. Over a water bath bring the egg, the sugar and passion fruit to 65 C° whisking constantly. Until the mixture has changed in color and has thickened a little. Remove from the heat and whisk until it has completely cooled down and has changed in color and gained in volume. Whisk in the cream cheese and mix to combine, until there are no lumps in the batter. Delicately fold in the whipped cream into the passion fruit cheesecake batter.
- 3. Assemble the cheesecake tart: Pour the batter over the chilled biscoff crust and spread it evenly. Tap the tart tin against the counter to even out the filling. Place in the refrigerator until it has completely set. About 4 hours.
- 4. Make the passion fruit jelly: Place the gelatin leave in a bowl with ice cold water for about 10 minutes. Bring 1/3 of the passion fruit to a boil, remove from the heat and whisk in the squeezed gelatin sheet. Pour the gelatin/juice mixture into the remaining 2/3 of passion fruit and mix to combine.
- 5. Assemble the passion fruit cheesecake tart part 2: Remove the cheesecake tart from the fridge, place on a baking tray and pour over the passion fruit jelly. Place back in the refrigerator until the jelly has set. Preferably overnight. Enjoy!
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!