This lemon no-bake cheesecake with passion fruit curd swirls is a bright, refreshing dessert that’s easy to make year-round — use frozen pulp when fresh fruit isn’t available. The recipe works with or without gelatin; both approaches are described below.
No-bake citrus dessert
I first improvised this dessert more than ten years ago when I wanted to use a jar of homemade passion fruit curd. I started with a lemon cheesecake base and marbled the top with curd — a simple twist that’s proved very popular.
Think of it as a cousin to other no-bake fruit cheesecakes: tangy lemon cheesecake filling punctuated by bright pools of passion fruit curd. It’s ideal for warm weather or anytime you want a dessert that doesn’t require the oven.
What is a no-bake cheesecake? A no-bake cheesecake sets without baking. The typical ingredients are full-fat cream cheese, a sweetener such as sugar or sweetened condensed milk (used here), whipped cream for lightness, and flavorings like lemon and vanilla. Egg whites are generally not part of the filling; many recipes use gelatin for extra stability, while others are frozen to set firmly enough to slice.
Testing notes
Organization: Read the recipe first. Having ingredients at the right temperature, the needed equipment, and enough workspace and time makes the process much easier.
Gelatin: If you don’t use gelatin (my usual approach), freeze the cheesecake and remove it before serving. If you add gelatin, the cheesecake can simply chill in the refrigerator. Instructions for both methods appear in the recipe card.
Pan: You can make half the recipe in an 8- or 9-inch square pan.
Variations: Swap the passion fruit curd for lemon curd for a double lemon dessert, or use a berry jam or sauce for a non-citrus option.
Cookie base: A standard graham cracker crust works well and saves time if you skip browning the butter. For a different profile, a chocolate crumb crust pairs nicely with the lemon and passion fruit.
Ingredients
Quantities are provided in the recipe card below. Use full-fat cream cheese for the best texture.
- Cream cheese: full-fat, at room temperature for the smoothest filling.
- Passionfruit: fresh pulp, frozen puree, or bottled pulp all work. I usually omit the seeds, but include them if you like the texture — be aware seeds can be more pronounced in some pulps.
- Sweetened condensed milk: use regular sweetened condensed milk, not evaporated or unsweetened.
- Cream: whipping or heavy cream gives structure and richness. Avoid low-fat varieties that won’t whip to the needed consistency.
- Graham cracker crumbs: use finely ground crumbs — a food processor is easiest. Store-bought or homemade graham crackers both work.
- Unsalted butter: used in the crust. You can brown it for extra flavor, but plain melted butter is fine.
- Lemon: fresh juice and zest for bright, natural citrus flavor.
How to make passionfruit curd
The method is similar to making lemon curd but adapted for passion fruit pulp.
- Whisk the passion fruit pulp or puree with sugar and egg yolks until combined; a hand whisk is sufficient.
- Melt butter in a heavy-bottomed pan, add the passion fruit mixture, and cook briefly over low heat until thickened. Do not let it boil — the curd will continue to set as it cools.
Storage: Cool the curd completely and store it in airtight glass jars in the refrigerator for up to about ten days. Discard if it develops any off odors or mold. Do not store at room temperature for extended periods.
How to make the no-bake cheesecake batter
- Whip the cream to medium peaks — the tip should fold slightly when you lift the beaters.
- Beat the cream cheese until smooth, then fold in half the whipped cream and the condensed milk, lemon zest, and vanilla. Fold gently to keep the mixture airy, then fold in the remaining whipped cream until smooth and consistent.
If using gelatin powder
Dissolve 1 teaspoon unflavored powdered gelatin in 5 teaspoons cold water and gently melt it in a bowl over simmering water. Allow it to cool to lukewarm and stir it into the cream cheese mixture before pouring into the pan. If the gelatin is too cool it will set; if too hot it won’t incorporate evenly.
Assembly
I don’t recommend a removable-bottom pan for this no-bake version because the filling can leak. Line the pan with foil or long strips of parchment to make lifting and slicing easier.
- Prepare and chill the crust so it forms a stable base that the filling won’t seep into.
- Pour the cheesecake batter over the crust and drop spoonfuls of strained passion fruit curd on top.
Marbling and cutting
Light swirling: swirl the curd gently into the filling so you retain distinct pockets of passion fruit rather than fully blending it in.
Cutting: use the foil or parchment to lift the chilled cheesecake from the pan and slice into squares. If you didn’t use gelatin, freeze the cheesecake until firm and remove it about 15 minutes before serving.
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Passion Fruit Swirl Cheesecake (no-bake)
Ingredients
For the passion fruit curd:
- 2 egg yolks
- ¾ cup passionfruit pulp or puree
- ¼ cup lemon juice
- 3 ½ ounces unsalted butter
- ¼ cup sugar
For the no-bake lemon cheesecake:
- 2 cups ground graham crackers, digestive biscuits or vanilla wafers crumbs also work
- ½ cup unsalted butter, regular or browned and cooled
- 2 cups whipping heavy or heavy cream, cold for whipping
- 21 ounces cream cheese, at room temperature
- 1 can sweetened condensed milk, 14 ounces or 397g
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- 1 cup passionfruit curd
Instructions
For the passion fruit curd:
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Whisk 2 egg yolks and ¼ cup sugar for about 1 minute.
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Add ¾ cup passionfruit pulp or puree and ¼ cup lemon juice, mix thoroughly and set aside.
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Melt 3 ½ ounces unsalted butter in a heavy-bottomed saucepan without boiling it.
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Remove from heat, add the yolk mixture while whisking, then return to low heat.
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Cook, stirring constantly, until thickened, about 3–5 minutes depending on pan and heat. Avoid boiling; lower the heat or remove from the stove if necessary, stirring and returning until thickened.
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Transfer to a bowl, cover the surface with plastic so it won’t form a skin, and cool.
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Store refrigerated in a glass container with a lid. Yield: about 1¼ cups.
For the lemon cheesecake:
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Combine 2 cups ground graham crackers with ½ cup melted unsalted butter until the texture resembles damp sand.
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Line a 9×13-inch pan with foil or parchment, letting it overhang the long sides. Press the crumb mixture evenly on the bottom and chill while you prepare the filling.
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Beat 2 cups cold heavy cream to medium-firm peaks.
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Beat 21 ounces cream cheese until smooth. Add half the whipped cream and beat until the mixture begins to thicken, then fold in the rest of the whipped cream so the texture is smooth and airy.
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Stir in 1 can sweetened condensed milk, 2 teaspoons lemon zest, and ½ teaspoon vanilla extract until fully incorporated.
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Pour the cheesecake mixture over the chilled crust and smooth the top.
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Dot the top with spoonfuls of 1 cup passionfruit curd and swirl lightly with a smooth knife. You may not need all the curd.
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Chill in the refrigerator for at least 2 hours until firm enough to cut, or freeze until very firm if you skipped gelatin. If frozen, wrap well in plastic and foil for storage.
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Serve cold. If frozen, remove about 15 minutes before serving to make slicing easier.
Notes
Passion fruit curd: You can double the curd recipe using 5 yolks and doubling the remaining ingredients; it will take slightly longer to thicken.
Using fresh pulp: Mash fresh passion fruit to extract juice and pulp. For a very smooth curd, strain to remove most seeds, then include the pulp in the juice before cooking.
Gelatin vs freezing: If you omit gelatin, freeze the cheesecake for firm slices and remove just before serving; with gelatin the cheesecake will set in the fridge.
Pan options: Use an 8- or 9-inch square pan and halve the ingredients to make a smaller batch.
Flavor swaps: Replace passion fruit with lemon curd for extra citrus or a berry topping for a non-citrus twist. A chocolate crumb crust is another delicious alternative.