White Chocolate and Passion Fruit Cheesecake

This delicious White Chocolate and Passion Fruit Cheesecake is the perfect make-ahead dessert for when you want something simple that still looks impressive. The combination of tangy passion fruit and sweet white chocolate is just so good – I would challenge anyone not to go back for seconds!

Cheesecakes do have a reputation for being a bit unpredictable, but opting for a no bake, no gelatine option makes it super easy and takes all the stress out of the equation… You know I am all about fuss-free recipes, especially when it comes to desserts, so if you want something even quicker and simpler than this White Chocolate and Passion Fruit Cheesecake, you simply must try my No Bake Biscoff Cheesecake. My zesty Lemon Posset is another super easy dessert recipe with the most refreshing flavour.

Why you will love this recipe:

• It is a real show stopper of a dessert which is bound to impress your friends and family.
• It can be made ahead so is ideal for entertaining.
• It is so quick and easy to put together.
• Full of tropical flavours making it the perfect summer dessert.

Ingredients:

See recipe card for the exact recipe with a full list of ingredients and measurements

Gingernut biscuits – the warming ginger notes add a lovely flavour to the crisp biscuit base, but you can use other biscuits if you prefer (scroll down for suggestions).

Butter – melt gently in a small pan or the microwave before using.

Good-quality white chocolate – white chocolate has to have a minimum of 20% cocoa butter, try to go for one nearer to 30% for best results.

Full-fat cream cheese – I recommend Philadelphia. Opt for the full-fat variety and make sure it is at room temperature before using.

Double cream – you must use double (heavy) cream in this recipe, single cream won’t whip up or set as well.

Passion fruits – one of my favourite tropical fruits. It has a vivid orange colour and wonderfully zesty flavour.

Substitutions and Variations

Gingernut biscuits – the warming ginger flavour works beautifully with the tropical passion fruit and sweet white chocolate, but you could use other biscuits like digestives, lotus or hobnobs (you may need to add a little more melted butter depending on how dry/moist the biscuit is).

Passion fruits – you could swap the passion fruits for fresh mango in the decoration and use a mango coulis in the cheesecake mixture. A handful of fresh raspberries also works really well.

Here’s how to make this No-Bake White Chocolate and Passion Fruit Cheesecake

Here’s a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Use a food processor to blitz the gingernut biscuits into a fine crumb. Pour in melted butter and whizz again.

TWO: Tip the biscuit mixture into the tin and pat into a smooth and compact layer using the back of a spoon. Cover and chill in the fridge whilst you make the filling.

THREE: Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until smooth and melted.

FOUR: Once melted, remove from the heat and leave to cool to room temperature.

FIVE: Whisk together the cream cheese and double cream until just holding its shape. Pour in the melted chocolate and passion fruit juices, then continue to whisk until just combined.

SIX: Spoon the mixture over the biscuit base in an even layer, finishing by smoothing over the top. Cover with cling film and chill in the fridge for at least 6 hours, or until set.

Cooking Tips:

How to prepare passion fruit – don’t worry, it is much more simple than many people think. Using a sharp knife, cut the passion fruit in half. Scoop out the seeds and flesh into a bowl. If preparing them for a recipe that calls for them to be deseeded (like this passionfruit cheesecake), scoop into a sieve over a bowl and push the seeds against it using the back of a spoon to release as much juice and flesh as possible.

How to make a biscuit base without a food processor – simply, place the biscuits into a sandwich bag and bash with a rolling pin until you have fine crumbs, then tip into a large mixing bowl and mix in the melted butter until you have the desired crumbly consistency.

Mastering temperature – the key to a successful no bake cheesecake lies with managing the temperature of your ingredients. You must bring the cream and cream cheese to room temperature (I know that cream whisks up better straight from the fridge, but you need to make an exception just this once). Equally, you need to let the white chocolate cool to room temperature before adding to the cream mix – otherwise it will clump as soon as they touch.

Frequently Asked Questions

Other recipes you might enjoy:

If you like chocolate and fruit recipes, my rich and fruity Chocolate and Raspberry Cake is not one to miss, although if white chocolate is more your thing, why not try my Frozen Berries with Hot White Chocolate Sauce? If you like this recipe, try my No Bake Biscoff Cheesecake Mini Egg Cheesecake.

Puddings

Apple Crumble Cheesecake

Puddings

Lemon Meringue Cheesecake

Puddings

Brownie Tiramisu Cheesecake with Malted Whipped Cream

Puddings

Crème Brûlée Cheesecake

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

White Chocolate and Passion Fruit Cheesecake

By: Margie

This delicious White Chocolate and Passion Fruit Cheesecake is the perfect make-ahead dessert for when you want something simple that still looks impressive. 

Prep: 20 minutes mins

Cook: 10 minutes mins

Chilling Time: 6 hours hrs

Total: 6 hours hrs 30 minutes mins

Servings: 10 servings

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Ingredients 

For the cheesecake:

• 200 g gingernut biscuits
• 60 g butter, melted, plus extra to grease
• 400 g good-quality white chocolate, broken into pieces
• 600 g full-fat cream cheese, at room temperature
• 150 ml double cream
• 3 passion fruits, halved

To decorate:

• 300 ml double cream
• 3 passion fruits

Instructions 

• Grease and line the base and sides of a 20cm /  8 inch loose-bottomed cake tin with non-stick baking paper. Set aside.
• Tip the gingernut biscuits into a food processor and blitz into fine crumbs. Add the butter and whizz again until you have the desired crumbly consistency.
• Tip the biscuit mixture into the prepared tin and pat into a smooth and compact layer using the back of a spoon. Cover and chill in the fridge whilst you make the filling.
• Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir occasionally until smooth and melted. Remove from the heat and leave to cool slightly.
• Scoop the insides from the 3 passion fruits into a sieve over a bowl. Using a spoon, press down to extract as much juice as possible and catch all the seeds. Set aside.
• Whisk together the cream cheese and double cream until just holding its shape. Pour in the melted chocolate and passion fruit juices, then continue to whisk until just combined.
• Spoon the mixture over the biscuit base in an even layer, finishing by smoothing over the top. Cover with cling film and chill in the fridge for at least 6 hours, or until set.
• To decorate: whisk the double cream until you have medium peaks. Spoon over the top of the cheesecake and decorate with the remaining passion fruit pulp and slices, if wished.

Notes

Scroll up for a step by step guide on how to make this cheesecake.

To store: Cover with clingfilm or transfer to an airtight container and store in the fridge for up to 4 days.

Make ahead: this cheesecake needs at least 6 hours in the fridge but overnight is good too. So I would make this a day in advance and set overnight.

Biscuits: if you don’t have gingernut biscuits, you can swap for others like lotus or digestives. Just be aware you will have to adjust the butter (see ‘Substitutions and Variations’).

Decoration: you can decorate with a whole host of different fruits – mango and pineapple stays with the tropical theme, but a few raspberries will add a beautiful pop of colour and delicious flavour too.

Room temperature: it is really important that your cream cheese is at room temperature so that it combines properly with the cream. It is also really important that you let the white chocolate cool to room temperature before adding it to the rest of the ingredients, otherwise it will start to clump as soon as it touches the cold cream.