No-Bake Greek Yogurt Passion Fruit Cheesecake

No-Bake Passion Fruit Cheesecake

Guess who’s back? Back again? No-Bake Cheesecake is back! Tell a friend… Yes dear readers, the easy and absurdly delicious no-bake greek yogurt cheesecake is back in a summertime variation. Passion Fruit! I love love love passion fruit in all its forms. Passion Fruit season in the US is just starting now and soon I’m hoping to be able to find the fruit at the market. In the meantime, to satisfy that summertime craving, I purchased some incredible Passion Fruit Purée from a French Company called Boiron which any passion fruit lover should keep in the freezer. It’s so versatile! You can use it in drinks, bake with it, make sauces with it… Whatever floats your boat. In this instance, the passion fruit purée married into the creamy cheesecake beautifully and this cheesecake is summertime on a plate. Enjoy!

No-Bake Passion Fruit Cheesecake


No-Bake Greek Yogurt Passion Fruit Cheesecake:

Serves 8-10


1 1/2 cups finely ground graham cracker crumbs

6 tbsp unsalted butter, melted


1 .25-oz package of powdered gelatin

3 8-oz bars of 1/3 less fat Neufchâtel Cheese or 1/3 less fat Cream Cheese, room temperature

1 1/2 cups 0% greek yogurt

1 cup granulated sugar

1 cup pure passion fruit puree – no sugar added (I used Passion Fruit Puree by Boiron which can be pricey to buy but their purées are just so awesome, they’re worth the splurge! Plus they have a pretty good shelf life as long as you keep them frozen ~ I slice out the amount I need and thaw just that amount. If you’re in NYC check out Kalustyans.)

1/4 tsp salt

  1. Line a 10-in round cake pan with removable bottom with parchment paper. Set aside.
  2. In a medium bowl, mix the crumbs and butter together and press the mixture firmly into the bottom of the cake pan. Place in the fridge for 1 hour.
  3. In a small heatproof bowl, mix the gelatin with 1 1/2 tbsp cold water. Set aside for 10 minutes.
  4. In the bowl of a food processor, combine the cream cheese, yogurt, sugar, salt, and passion fruit purée. Pulse to combine.
  5. Place a small skillet filled with 1/2-in of water over medium heat. Put the small bowl of gelatin into the simmering water (bain-marie style), and stir until melted.
  6. Turn the food processor on and slowly pour the melted gelatin into the cream cheese mixture. Continue mixing for 1 to 2 minutes until fully combined.
  7. Pour the cheesecake filling into the prepared crust, cover with saran wrap and refrigerate for at least 6 hours to overnight.
  8. To un-mold the cheesecake, run a small knife along the edge of the cheesecake before removing the sides of the pan. Serve plain, with fresh passion fruit, or with an easy passion fruit coulis (combine passion fruit puree and sugar -to desired taste- in a small saucepan and simmer until sugar is dissolved and sauce has thickened. Refrigerate and use).

US or EU

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