This Mary Berry Passion Fruit & Orange Cheesecake is a creamy and tropical recipe, which features a vibrant, no-bake filling packed with the zesty flavors of passion fruit and orange, all on a classic buttery biscuit base. It’s the perfect make-ahead dessert for a dinner party or a special summer treat, ready in about 30 minutes, plus chilling time.
Mary Berry Passion Fruit & Orange Cheesecake Ingredients
For the Crust:
- 250g (9 oz) digestive biscuits (or graham crackers), crushed
- 100g (½ cup) butter, melted
For the Filling:
- 5-6 ripe passion fruits
- 1 large orange, finely grated zest of
- 500g (18 oz) full-fat cream cheese, at room temperature
- 150g (1 ¼ cups) icing sugar, sifted
- 300ml (1 ¼ cups) double cream or heavy whipping cream
To Decorate (optional):
- Pulp of 2 extra passion fruits
- A few twists of orange peel
How To Make Mary Berry Passion Fruit & Orange Cheesecake
- Make the Crust: In a bowl, mix the crushed digestive biscuits with the melted butter until the crumbs are evenly moistened and resemble wet sand.
- Press the Crust: Tip the crumb mixture into a 23cm (9in) springform or loose-bottomed cake tin. Use the back of a spoon to press the crumbs firmly and evenly into the base of the tin. Place the tin in the refrigerator to chill and firm up for at least 30 minutes.
- Prepare the Fruit: Halve the 5-6 passion fruits and scoop the pulp into a sieve set over a small bowl. Use the back of a spoon to press the juice through the sieve, leaving the seeds behind. You should have a smooth, fragrant juice.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until it is completely smooth and free of lumps. On a low speed, gradually beat in the sifted icing sugar until combined. Add the orange zest and the sieved passion fruit juice and beat again until smooth.
- Combine the Filling: In a separate, clean bowl, whip the double cream until it holds stiff peaks. Gently fold about one-third of the whipped cream into the cream cheese mixture with a large metal spoon to lighten it, then fold in the remaining whipped cream until it is just combined and no streaks remain.
- Assemble and Chill: Spoon the filling over the chilled biscuit crust and spread it into an even layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
- Decorate and Serve: When you are ready to serve, carefully remove the cheesecake from the tin. For decoration, spoon the pulp and seeds from the extra passion fruits over the top and garnish with orange peel, if desired.
Recipe Tips
- How to get a perfectly smooth, non-lumpy filling? The most important secret is to use cream cheese that is fully softened to room temperature. This is the key to preventing lumps and achieving a silky-smooth consistency when you beat it.
- Can I make this ahead of time? Absolutely! This no-bake cheesecake is the perfect make-ahead dessert. It needs at least 6 hours to set, but its flavor and texture are even better if it’s made a full day in advance.
- How do I get the best flavor? For the most intense, authentic flavor, you must use fresh, ripe passion fruits and the zest from a fresh, unwaxed orange. Ripe passion fruits will have wrinkled, dark skin.
- Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if low-fat ingredients were used. For a no-bake cheesecake to set up properly, it is essential to use full-fat cream cheese and double (heavy) cream that has been whipped to stiff peaks.
What To Serve With This Cheesecake
This is a refreshing and elegant dessert that is the perfect balance of sweet and tropical tartness. It is a complete treat on its own, but also lovely with:
- A side of other tropical fruits, like sliced mango or pineapple.
- A hot cup of tea or a light coffee.
How To Store This Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 4 days.
- Freeze: This cheesecake freezes beautifully, preferably before adding the final fresh passion fruit topping. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it in the refrigerator before serving.
Passion Fruit & Orange Cheesecake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 600 kcal
- Carbohydrates: 55g
- Protein: 7g
- Fat: 41g
- Saturated Fat: 26g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Digestive biscuits are a classic British semi-sweet biscuit with a crumbly texture, similar to an American graham cracker. Graham crackers are the perfect substitute if you can’t find them.
For the smoothest, most professional texture in the filling, sieving the pulp to remove the crunchy seeds is highly recommended. You can then use the pulp and seeds from a couple of extra passion fruits as a beautiful, rustic garnish on top.
A crumbly crust that doesn’t hold together is usually because it wasn’t pressed firmly enough into the tin. Use the bottom of a glass or a flat measuring cup to really compact the buttery crumbs into a solid base before you chill it.
Try More Recipes:
- Mary Berry Mint Aero Cheesecake Recipe
- Mary Berry Rhubarb Cheesecake Recipe
- Mary Berry New York Cheesecake Recipe
Mary Berry Passion Fruit & Orange Cheesecake Recipe
Description
A classic and incredibly easy no-bake cheesecake with a rich, creamy filling packed with the tropical tang of fresh passion fruit and a hint of orange, all on a buttery biscuit crust.
Ingredients
Instructions
- Make the crust by mixing the crushed biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill in the refrigerator for 30 minutes.
- Sieve the pulp from the passion fruits to get a smooth juice.
- In a large bowl, beat the softened cream cheese until completely smooth. Beat in the icing sugar, orange zest, and passion fruit juice.
- In a separate bowl, whip the double cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the chilled biscuit base and spread it evenly.
- Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
Notes
- The most important tip for this recipe is to let the cheesecake chill for at least 6 hours (or overnight); this is not optional and is essential for the no-bake filling to set up properly.
- For the smoothest, lump-free filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
- Be very gentle when folding the whipped cream into the cream cheese base to keep the filling light and airy.
- This is the perfect make-ahead dinner party dessert, as it’s incredibly easy and the flavor is even better
