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Passion Fruit Martini Cheesecake

Passion Fruit Martini Cheesecake (No Bake)

Creamy cheesecake with a zingy passion fruit syrup based on the famous cocktail
Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 50 minutes
Setting time 4 hours
Total Time 4 hours 50 minutes
Servings 16
Calories 460kcal
Author thebakingexplorer


For the syrup

  • 150 ml Water
  • 125 g Caster sugar
  • 7 Passion fruits juice and seeds
  • 2 tbsp Passoa optional

For the biscuit base

  • 300 g Digestive biscuits
  • 135 g Butter or baking spread melted

For the cheesecake

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 1 ½ tsp Vanilla extract
  • 2 tbsp Passoa
  • 2 tbsp Passion fruit juice from 2 passion fruits
  • 1 Lime zest and juice
  • 300 ml Double cream

To serve (optional)

  • Popping candy


  • To make the syrup, put the sugar, water and passion fruit seeds and juice into a pan
  • Bring to a boil then simmer for 8 minutes, stirring occasionally
  • Pour into a bowl and leave to cool completely. Once fully cool, mix in the passoa
  • To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
  • Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
  • For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, and icing sugar until smooth with no lumps
  • Add the lime juice and zest, passion fruit juice, vanilla extract and passoa and whisk in
  • Add the double cream and whisk until it is very thick and holds it's shape
  • Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
  • Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
  • Pour the syrup over the cheesecake
  • Serve immediately with extra syrup and popping candy, store any leftovers in the fridge and eat within 3 days


  • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
  • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
  • I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
  • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
  • If you want to make this cheesecake alcohol free, just omit the Passoa.
  • If you're not a fan of the seeds in passion fruit, you can strain them out of the syrup using a sieve.
  • For a shortcut option, you could use a ready made passion fruit syrup or sauce to pour over the cheesecake!
  • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 460kcal | Carbohydrates: 42g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 314mg | Potassium: 243mg | Fiber: 5g | Sugar: 27g | Vitamin A: 1587IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg