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No-bake strawberry and passion fruit cheesecake

  • Timer Prep 30 min
    Cook 240 min
  • Chart 402.0 cal/
  • Chef hat Medium


Melt the unsalted butter. Juice 3 plus zest 2 of the limes. Hull and slice the strawberries. Extract the pulp only of the passion fruits.


  1. 1 Line a 23cm springform cake tin with baking parchment.
  2. 2 In a plastic food bag, crush the biscuits to fine crumbs using a rolling pin.
  3. 3 Put in a bowl, add the melted butter and mix until evenly coated.
  4. 4 Transfer to the prepared tin and press down firmly with your hands into a smooth, even layer.
  5. 5 Chill for 30 minutes, until firm, or put in the freezer to speed up this stage.
  6. 6 Meanwhile, make the filling. In a large bowl, use an electric mixer to beat the cream cheese, vanilla extract and icing sugar until smooth.
  7. 7 Pour in the double cream, and beat until well combined, creamy and smooth.
  8. 8 Fold in the lime juice and zest.
  9. 9 Remove the tin from the fridge and add the filling.
  10. 10 Gently smooth the top.
  11. 11 Cover and chill for 3-4 hours, or until set and ready to serve.
  12. 12 Release the cake from the tin, remove the baking parchment and transfer it to a serving plate. Arrange the sliced strawberries on top, and spoon over the passion fruit.