Mini Passion fruit no bake cheesecakes

A base of cookie crumbs topped with the silkiest passion fruit cheesecake mixture makes these no bake cheesecakes the perfect, easy dessert.

Mini Passion fruit no-bake cheesecakes

Ingredients

  • Cream cheese. Use full fat cream cheese, preferably the variety that comes in brick form. This will result in a firmer end result. If you want a softer cheesecake, feel free to use full cream smooth cottage cheese. The cheesecake might not release as cleanly from the wrapper but it will still be delicious.
  • Mascarpone.
  • Sweetened condensed milk. 
  • Lemon juice. 
  • Fresh passion fruit. 
  • Cookies of your choice. I used coconut cookies but Graham crackers will also work well.
  • Melted butter. 
  • Salt.

Mini cheesecakes with passion fruit swirl.

How to make no bake cheesecakes

  1. Make the base: Place cookies/crackers in the bowl of a food processor and process into fine crumbs. Pour in the melted butter and blend until the mixture resembles wet sand. Line a muffin pan with paper liners and add a few spoonfuls of crumbs into the base of each liner. Press down and flatten with the back of a spoon and set aside.
  2. No bake cheesecake filling: Combine room temperature cream cheese, mascarpone, condensed milk and lemon juice in a bowl and whip with electric beaters for 2 minutes or until thick and smooth. Beat in the passion fruit (you can strain out the seeds if you prefer). Fill each liner with cheesecake mixture and add a swirl of passion fruit to the top of each cheesecake (optional).
  3. Allow to set: Allow the cheesecakes to set for at least 12 hours but ideally overnight. Top with whipped cream and serve.

Fresh passion fruit.

How to make no bake cheesecake firmer

The key to making a firm no bake cheesecake is to use full fat, firm cream cheese. Philadelphia, or something similar. Cream cheese in tubs are often softer in texture to make them more spreadable and this will result in a softer cheesecake. This isn’t a problem necessarily and the finished result will still be delicious. But a softer texture is probably more suitable if you’re going to be assembling in glasses, etc.

What other fruit can I use?

Blend any of the below and strain to remove seeds if preferred:

  • Berries. 
  • Kiwi fruit. 
  • Lime / Lemon juice. Other citrus like orange or grapefruit will also be delicious. Lemon curd will also be amazing in this recipe.

Mini Passion fruit no-bake cheesecakes

Cheesecake recipes

  1. Mini lemon curd cheesecakes
  2. Classic baked cheesecake with easy berry sauce
Mini Passion fruit no-bake cheesecakes

Mini passion fruit no bake cheesecakes

A base of cookie crumbs topped with the silkiest passion fruit cheesecake mixture makes these no bake cheesecakes the perfect, easy dessert.
4.47 from 26 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake recipe, Easy dessert, no bake cheesecake
Prep Time: 20 minutes
Chilling time: 12 hours
Total Time: 12 hours 20 minutes
Calories: 299kcal
Author: Alida Ryder
Servings: 12

Ingredients

  • 200 g (7.05oz) cookies / Graham crackers
  • 1/3 cup melted butter

For the no bake cheesecake filling

  • 1 cup (250g) cream cheese room temperature
  • 1 cup (250g) Mascarpone room temperature
  • 1 can sweetened condensed milk (385g/13.5oz)
  • ¼ cup lemon juice
  • 1/3 cup passion fruit pulp

Instructions

  • Place cookies/crackers in the bowl of a food processor and process into fine crumbs. Pour in the melted butter and blend until the mixture resembles wet sand.
  • Line a muffin pan with paper liners and add a few spoonfuls of crumbs into the base of each liner. Press down and flatten with the back of a spoon and set aside. 
  • To make the filling, combine room temperature cream cheese, mascarpone, condensed milk and lemon juice in a bowl and whip with electric beaters for 2 minutes or until thick and smooth.
  • Beat in the passion fruit (you can strain out the seeds if you prefer). Fill each liner with cheesecake mixture and add a swirl of passion fruit to the top of each cheesecake (optional). 
  • Allow the cheesecakes to set in the fridge for at least 12 hours but ideally overnight.
  • Top with whipped cream and serve. 

Nutrition

Calories: 299kcal | Carbohydrates: 37g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 241mg | Potassium: 77mg | Fiber: 1g | Sugar: 25g | Vitamin A: 551IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 1mg

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4 Comments

  1. The taste is amazing! Thank you for sharing!

    It would be incredibly helpful to specify if these measurements are meant for 12 or 24 cheesecakes (in muffin tins)…. I seem to have gotten 18 out of this?