Go Back
+ servings
No bake passion fruit cheesecake bars

No bake passion fruit cheesecake bars

These cheesecake bars have a graham cracker crust, a passion fruit cheesecake filling and a passion fruit curd on top. This recipe is simple and requires no baking.
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine American
Servings 16 people
Calories 465 kcal


  • Stand mixer fitted with paddle and whisk attachment
  • Mixing bowls
  • Measuring cups and spoons
  • spatula
  • 9 inch square pan
  • Large saucepan
  • Mesh sieve


Graham cracker crust

  • 3 cups graham cracker crumbs
  • cup brown sugar
  • ¾ cup unsalted butter melted
  • pinch of salt

Passionfruit cheesecake filling

  • cups heavy cream plus ½ cup
  • tsp gelatin powdered
  • 16 oz cream cheese softened
  • cups granulated sugar
  • 1 tsp vanilla extract
  • pinch of salt

Passionfruit curd

  • 1 cup passion fruit pulp
  • cup granulated sugar
  • ½ cup unsalted butter
  • 5 large egg yolks
  • pinch of salt
  • ¼ tsp vanilla extract


Graham cracker crust

  • Line and grease a 9 inch square pan with shortening and parchment paper. Make sure the paper is hanging over the sides. Pour the pre pulsed graham cracker crumbs, brown sugar, melted butter and salt into a bowl. Mix until combined.
  • Pour the graham cracker mixture into the prepared 9 inch pan. Press firmly into the pan until evenly spread and thickness. Place in fridge or freezer while you prepare the cheesecake filling.

Passion fruit curd

  • Place all the ingredients into a large saucepan. Place over low medium heat for 10-15 minutes, stirring constantly. The curd should be thick enough to coat the back of a spoon.
  • Remove from heat and strain through a fine mesh sieve into a bowl. Press a piece of plastic wrap directly against the surface of the curd and refrigerate to cool completely.

Passion fruit cheesecake filling

  • In a small saucepan, combine the ½ cup of heavy cream and powdered gelatin. Stir until the gelatin has dissolved. Set aside to cool.
  • In a bowl of a stand mixer fitted with a whisk attachment, mix the remaining heavy cream until stiff peaks form. Transfer cream into a bowl. Rinse bowl out and switch to paddle attachment.
  • Mix the cream cheese and sugar in the bowl of a mixer until smooth and creamy. Add in the salt and vanilla until combined. Lastly, add in the gelatin and whipped cream and mix until completely incorporated.
  • Pour in the cooled passion fruit curd and fold to incorporate. Gently, fold in the whipped cream into the cream cheese mixture.
  • Spoon the filling over the graham cracker crust and spread with offset spatula. Spread the rest of the curd over the top of the filling and using a spoon, create some swirls. Bang the pan to flatten off the top of the cheesecake.
  • Refrigerate for 3 hours or until set. Lifting the parchment paper, which acts as a sling, remove the cheesecake from the pan. Cut the cheesecake into squares and serve! Store the leftovers in airtight container in fridge.


Serving: 16peopleCalories: 465kcalCarbohydrates: 37gProtein: 5gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 152mgSodium: 210mgPotassium: 141mgFiber: 1gSugar: 28gVitamin A: 1285IUVitamin C: 5mgCalcium: 68mgIron: 1mg
Keyword Passionfruit, exotic fruit, graham cracker crust, no bake dessert, cheesecake bars
Tried this recipe?Let us know how it was!