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This delicious White Chocolate Cheesecake with Passionfruit is the ideal 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 and perfectly balanced, and this passion fruit cheesecake is a summer favorite that readers love at Christmas, too.
Table of Contents
This recipe is a no-bake, no-gelatin option, which makes it super easy and takes all the stress out of the equation… You know I am all about fuss-free recipes, especially for desserts, so if you want something even quicker and simpler than this White Chocolate Cheesecake, you simply must try my No Bake Biscoff Cheesecake. My zesty Lemon Posset is another super-easy dessert recipe, too.
Why you will love this recipe
- It is a real showstopper of a dessert which is bound to impress your friends and family.
- It can be made ahead, so it’s ideal for entertaining.
- It is so quick and easy to put together.
- It’s full of tropical flavors, making it the perfect summer (or Christmas) dessert.
Ingredients
- 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. This means less sugar and more cocoa butter for the best flavor.
- Full-fat cream cheese – I recommend Philadelphia. Opt for the full-fat variety and make sure it is at room temperature before using.
- Heavy cream (double cream) – You must use heavy (double) cream in this recipe; light (single) cream won’t whip up or set as well.
Substitutions and variations
Gingersnaps (gingernut biscuits) – You could use other biscuits like digestives, graham crackers, Biscoff cookies (Lotus biscuits), or Hobnobs. You may need to add a little more melted butter depending on how dry/moist the biscuit is.
Passion fruit – Swap the passion fruit for fresh mango in the decoration and use a mango coulis in the cheesecake mixture. A handful of fresh raspberries also works really well.
No fruit – You could keep this a pure white chocolate cheesecake and skip the passion fruit. I think the fruitiness works well with the white chocolate, but it’s up to you.
How to make this no-bake white chocolate cheesecake
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Use a food processor to blitz the gingersnaps (gingernut biscuits) into a fine crumb. Pour in melted butter and whiz again.
TWO: Tip the biscuit mixture into an 8-inch (20 cm) springform pan (loose-bottomed cake tin) and pat into a smooth and compact layer using the back of a spoon. Cover and chill in the fridge while you make the filling.
THREE: Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (to create a double boiler), 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 heavy (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 plastic wrap and chill in the fridge for at least 6 hours, or until set.
SEVEN: For the decoration, whisk the heavy (double) cream to medium peaks. Spoon over the top of the cheesecake and decorate with the remaining passion fruit pulp and slices.
Tips from Margie’s kitchen
- How to prepare passion fruit – 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 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 – Place the biscuits into a zip-top 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 white chocolate cheesecake lies in managing the temperature of your ingredients. You must bring the cream and cream cheese to room temperature. 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
The combination of the whipped cream, cream cheese, and white chocolate, coupled with the setting time in the fridge, ensures it sets firm enough to slice while still giving the most beautiful creamy, melt-in-the-mouth texture.
I like to top it with gently whipped cream and more passion fruit (cut into slices and with the juices drizzled over). White chocolate curls look very pretty too.
There are lots of different types of cheesecakes…many of which use the oven (like a Spanish Burnt Basque Cheesecake). However, this is a no-bake cheesecake (like my No-bake Dark Chocolate Cheesecake) which relies on the whipped cream, cream cheese, and chocolate, as well as time in the fridge, to set it up.
Yes, 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 it overnight.
Cover with plastic wrap or transfer to an airtight container and store in the fridge for up to 4 days.
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. If white chocolate is more your thing, why not try my Frozen Berries with Hot White Chocolate Sauce? You should also try my No Bake Biscoff Cheesecake or Mini Egg Cheesecake.
If you tried this White Chocolate Cheesecake or any other recipe on the site, please do leave a comment and let us know how it went!
White Chocolate Cheesecake with Passionfruit
Ingredients
For the cheesecake:
- 7 oz gingersnaps (gingernut biscuits), about 1 3/4 cups crumbs
- 2 oz butter, about 4 tbsp, melted (plus extra to grease)
- 14.1 oz good-quality white chocolate, broken into pieces
- 21 oz full-fat cream cheese, about 2 2/3 cups; at room temperature
- 5 fl oz heavy cream (double cream), about scant 2/3 cup
- 3 passion fruit, halved (about 1/4 cup pulp)
To decorate:
- 10 fl oz heavy cream (double cream), about 1 1/4 cups
- 3 passion fruit
Instructions
- Grease and line the base and sides of an 8-inch (20 cm) springform pan (loose-bottomed cake tin) with parchment. Set aside.
- Tip the gingersnaps (gingernut biscuits) into a food processor and blitz into fine crumbs. Add the butter and whiz again until you have the desired crumbly consistency.
- Tip the biscuit mixture into the prepared pan and pat it into a smooth and compact layer using the back of a spoon. Cover and chill in the fridge while 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) to create a double boiler. 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 heavy (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 plastic wrap and chill in the fridge for at least 6 hours, or until set.
- To decorate: whisk the heavy (double) cream to medium peaks. Spoon over the top of the cheesecake and decorate with the remaining passion fruit.
Video
Notes
Make-ahead and storage
To store: Cover with plastic wrap 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.More quick tips
- Biscuits: If you don’t have gingersnaps (gingernut biscuits), you can swap for others like Biscoff cookies (Lotus biscuits) or graham crackers (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 stay with the tropical theme, but a few raspberries will add a beautiful pop of color and delicious flavor, too.
- Room temperature: It is really important that your cream cheese is at room temperature so that it combines properly with the cream. You also want to 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for the first time for at Christmas as an alternative to Christmas Pudding for a large family get together. It went down so well that I’ve kept the recipe and just made it again. It is extremely easy to make and tastes so good. I usually make a baked cheesecake but this is a great less time consuming alternative. The passion fruit juice definitely tempers the sweetness of the white chocolate which gives a lovely flavour. Love it.
The best cheesecake I have ever made! The flavours are amazing! I made this cake as a birthday cake and it was such a succes. The candles made it light up so beautifully. I ate the rest of it by myself over the next couple of days and these were the best days of my life! I will definitely make this again and again!
A definite keeper. Going to try substituting a third of the cream cheese with marscapone and see what happens. Thanks for the recipe 🙂
This has to be one of the best cheesecakes that I have ever made.The sweetness of the white chocolate alongside the tart passion fruit was absolutely divine ! It went down a treat and I will most definitely be making it again .
Can this be frozen? Many thanks 🙂
Hi Ally, yes you can freeze it but it’s definitely best fresh. If you want to freeze it, don’t top with the double cream. Freeze it at the end of step 7 as you would if chilling in the fridge. I would keep the cheesecake in its tin, double wrap in clingfilm then once in foil. Freeze for up to 3 months. When ready to eat, defrost overnight in the fridge until soft. Then you can top with freshly whipped cream and the fresh passion fruit.
Absolutely delicious cake! loved it. Will absolutely make it again. I added passion fruit pure. It was delicious
Brilliant recipe! Absolutely delicious, thank you for all you do I’m excited to try more of your recipes ✨✨✨✨
I made this for my family Christmas. It was a hit. Easy to make and so delicious with the freshness of the passion fruit and the tang of the ginger biscuit base. I will definitely make this one again.
I tried your recipe and the cake was so quick to make. however, I did not think that the passion fruit juice made the cake taste particularly passion fruit. therefore I chose to put my own touch on the cake with a passion fruit curd on top. You must try it!!! It was so good! The tangy curd on top married so well with the sweet white chocolate. Thank you so much for your recipe! //Tindra from Sweden
Ps: I have sent you a picture on the cake i made in our chat on instagram. I hope you take a look at it
I love the sound of the passionfruit curd on the top – a lovely addition! thank you!
Really delicious recipe and super easy. I used coconut biscuits for the crust and the flavour combination was great. The passion fruit flavour in the cheesecake was subtle but the passion fruit seeds spread over top really tied it all together. Would make again!