This passion fruit cheesecake is a set, no-bake dessert with a buttery biscuit base, a smooth and lightly tangy cream cheese filling, and a vivid, seed-flecked passion fruit topping that sets to a glistening, jewel-bright finish. The contrast between the rich cream filling and the sharp tropical topping makes every slice well-balanced and clean on the palate.

What sets this version apart is how reliably it sets without any gelatine fuss or baking time, making it a smart choice for dinner parties, summer gatherings, or a weekend treat that can be prepared well ahead. The filling is smooth and sliceable straight from the fridge. From start to finish, including chilling time, it is ready in around 5 hours.

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Ingredients

For the Base

200g digestive biscuits
85g unsalted butter, melted
1 tbsp caster sugar

For the Filling

500g full-fat cream cheese, at room temperature
120g icing sugar, sifted
1 tsp vanilla extract
300ml double cream, cold
Finely grated zest of 1 lime
2 tbsp fresh lime juice

For the Topping

6 ripe passion fruits
2 tbsp icing sugar, sifted
1 tsp cornflour mixed with 1 tbsp cold water

How to Make Mary Berry Passion Fruit Cheesecake

Mary Berry Passion Fruit Cheesecake Recipe

01
Prepare the tin
Lightly grease a 20cm loose-bottomed round cake tin and line the base with a disc of non-stick baking paper. A loose-bottomed tin is essential here, as it lets you lift the finished cheesecake out cleanly without disturbing the base.
02
Make the biscuit base
Crush the digestive biscuits in a food processor until they resemble fine, even crumbs, or place them in a sealed bag and bash with a rolling pin. Stir the crumbs together with the melted butter and caster sugar until fully coated, then press the mixture firmly and evenly into the base of the prepared tin using the back of a spoon. Refrigerate for 20 minutes to firm up while you make the filling, which stops the base shifting when the filling is added.
03
Beat the cream cheese mixture
In a large bowl, beat the full-fat cream cheese with the icing sugar, vanilla extract, lime zest, and lime juice until the mixture is completely smooth and free of lumps. Use an electric hand whisk or a stand mixer on a medium speed; over-beating at this stage is not a concern as there is no egg or gluten to toughen.
04
Whip and fold in the double cream
In a separate cold bowl, whip the double cream to soft, billowing peaks that just hold their shape but are not stiff or grainy. Fold the whipped cream gently into the cream cheese mixture in two additions using a large metal spoon, cutting through the mixture with long, sweeping strokes to keep the air in. The finished filling should be thick, mousse-like, and hold a soft shape when spooned.
05
Fill and smooth
Spoon the cream cheese filling over the chilled biscuit base and spread it into an even layer using a palette knife or the back of a large spoon. Smooth the surface as flat as possible so the passion fruit topping sits evenly. Cover the tin with cling film and refrigerate for a minimum of 4 hours, or overnight for the firmest result.
06
Prepare the passion fruit topping
Halve the passion fruits and scoop the pulp and seeds into a small saucepan. Add the icing sugar and stir over a low heat for 2 minutes until the sugar has dissolved. Stir in the cornflour mixture and continue to cook gently for another 1 to 2 minutes, stirring constantly, until the sauce thickens slightly to a glossy, pourable consistency. Remove from the heat and leave to cool completely to room temperature before using, as a warm topping would soften the cream filling beneath it.
07
Top and finish
Once the cheesecake is fully set and the passion fruit topping is completely cool, spoon the topping evenly over the surface of the cheesecake, spreading it gently to the edges. Return to the fridge for at least 30 minutes to allow the topping to firm slightly before serving.
08
Remove and slice
Run a thin, warm palette knife around the inside edge of the tin before releasing the loose bottom. Carefully lift the cheesecake onto a flat serving plate or board. Slice with a sharp knife wiped clean between cuts to give neat, clean edges at each portion.

Tips for the Best Passion Fruit Cheesecake

01 Why is my cheesecake filling not setting firm enough to slice? +−

The most common cause is under-whipped double cream. The cream must reach soft peaks before folding into the cream cheese, as it is the air trapped inside the cream that gives the filling its structure. Make sure both the cream and the bowl are cold before whipping, and allow the cheesecake at least 4 hours in the fridge, ideally overnight.

02 Why does my biscuit base crumble apart when I slice the cheesecake? +−

A crumbly base is usually caused by too little butter or biscuit crumbs that are too coarse. The crumbs need to be fine and even so the butter binds them fully, and the base must be pressed down firmly and compactly with the back of a spoon rather than simply scattered in. Chilling the base for at least 20 minutes before adding the filling also helps it hold together under the weight of the topping.

03 Why does the passion fruit topping sink into the filling rather than sitting on top? +−

The topping must be completely cool before it is added to the set cheesecake. If it is even slightly warm, it will begin to melt the surface of the filling and sink rather than sitting cleanly on top. Allow the topping to reach full room temperature, and make sure the cheesecake filling is fully firm from the fridge before topping.

04 Why does my cheesecake filling have a slightly grainy or lumpy texture? +−

Lumps in the filling are almost always caused by cream cheese that is too cold when beaten. Always bring the cream cheese to room temperature before mixing, as cold cream cheese will not blend smoothly no matter how long it is beaten. Sifting the icing sugar before adding it also prevents small sugar clumps from forming in the finished filling.

05 How do I get clean slices when serving a no-bake cheesecake? +−

A sharp, thin-bladed knife dipped in hot water and wiped dry between every cut gives the cleanest slices. The heat from the water softens the filling just enough to cut through without dragging. Slice the cheesecake straight from the fridge rather than after it has been sitting at room temperature, as a firmer filling cuts more neatly.

Serving Suggestions

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Serve straight from the fridge with an extra halved passion fruit squeezed over each portion just before plating, to add fresh, uncooked pulp alongside the set topping.

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Pair with a light, floral Earl Grey tea for an afternoon setting, as the bergamot in the tea complements the tropical sharpness of the passion fruit.

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Add a few thin slices of fresh mango fanned across the top of the cheesecake before serving for a more layered tropical presentation suited to a dinner party platter.

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Serve alongside a small jug of lightly whipped double cream on the side, allowing guests to add their own, which softens the sharp citrus notes of the filling for those who prefer a richer finish.

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Finish each slice with a small pile of fresh raspberries placed at the edge of the plate, as the berry tartness echoes the passion fruit topping and adds a vivid colour contrast to the pale cream filling.

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Storage

Up to 1 Day

Room Temperature

The cheesecake should not be left at room temperature for more than 1 hour due to its dairy-based filling; keep it refrigerated until just before serving.

Up to 3 Days

Refrigerator

Store the cheesecake, loosely covered with cling film or in an airtight container, in the fridge for up to 3 days. Keep it on a flat shelf to prevent the topping from sliding. Remove it from the fridge and slice directly, as it is best served cold.

Up to 1 Month

Freezing

Freeze the cheesecake without the passion fruit topping: wrap the set filling and base tightly in two layers of cling film, then a layer of foil, and freeze for up to 1 month. Defrost overnight in the fridge and add the freshly made topping once it has fully thawed and firmed up again.

Nutrition

Calories

420

kcal per serving

32g

Carbohydrates

Protein

30g

Fat

18g

Saturated Fat

210mg

Sodium

Nutrition values are estimates based on standard ingredients and a serving size of one slice from an 8-portion cheesecake. Actual values may vary depending on the specific brands and quantities used.

FAQs

01 Can I use low-fat cream cheese instead of full-fat in this cheesecake? +−

Full-fat cream cheese is strongly recommended for this recipe. Low-fat versions contain more water and less fat, which means the filling is less likely to set to a firm, sliceable texture and may remain quite soft even after a full overnight chill. If full-fat is not available, a good-quality soft cheese such as Philadelphia original is the most reliable alternative.

02 Can I make this passion fruit cheesecake the day before serving? +−

Yes, and it is actually better made the day before. An overnight chill gives the filling more time to firm fully, and the flavours of the lime and vanilla deepen slightly after resting. Add the passion fruit topping on the day of serving rather than the night before, as a freshly made topping looks brightest and most vivid when just set.

03 Can I use tinned passion fruit pulp instead of fresh passion fruits? +−

Tinned passion fruit pulp works well when fresh passion fruits are out of season or difficult to source. Use approximately 150ml of tinned pulp in place of the six fresh fruits. Check the tin for any added sugar and reduce the icing sugar in the topping slightly if needed, as tinned pulp can be noticeably sweeter than fresh.

04 What size tin works best for this Mary Berry passion fruit cheesecake recipe? +−

A 20cm loose-bottomed round tin is ideal for this quantity of filling, giving a cheesecake of good depth that slices cleanly into 8 portions. A 23cm tin can be used if preferred, but the filling will be slightly shallower and may set a little more quickly. Avoid springform tins with a poor seal, as the melted butter from the base can seep out during chilling.

05 Can I swap the digestive biscuits in the base for a different type of biscuit? +−

Digestives give a neutral, lightly wheaten base that works well with the sharp topping, but ginger nut biscuits are an excellent alternative, adding a warm spiced note that pairs well with the passion fruit and lime. Shortbread biscuits can also be used for a richer, more buttery base. Keep the weight the same at 200g and reduce the butter very slightly if the biscuits are high in fat themselves, such as shortbread.

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Conclusion

This Mary Berry passion fruit cheesecake recipe brings together a buttery, compact biscuit base, a silky cream cheese and lime filling, and a bright, tangy passion fruit topping into a dessert that looks impressive but asks very little of the cook. There is no baking, no gelatine to measure, and no water bath to manage. The filling sets firmly and slices cleanly, making it a reliable choice for any occasion. This recipe makes 8 generous portions, and every component can be prepared ahead of time.

Whether it is made for a weekday treat or brought to the table at a dinner party, the combination of tropical sharpness and cool, creamy richness makes it a dessert people come back to. If you tried this recipe and enjoyed it, leave a comment below to share how it turned out, and feel free to share the recipe with anyone who loves a no-bake dessert. If you enjoyed this, you might also like the Mary Berry Toffee Cake Recipe for another reliable, crowd-pleasing bake from the same collection.