Non-Bake Passion Fruit Curd Cheesecake Recipe


Serves 12 generous portions

The Base:

  • ½ a large pack of digestive biscuits

  • a handful of dark brown sugar

  • 50g unsalted butter

The Filling:



  • Put the digestive biscuits into a bag and bash with a rolling pin into crumbs.

  • Melt the butter and brown sugar in a saucepan and when melted mix with the biscuits. If you find they are not well coated, melt more butter and add this.

  • When the biscuit mixture is well coated press into a deep 23cm (9 in) round cake tin and place in the fridge to cool.

  • Whisk together the mascarpone, lemon zest and juice and caster sugar.

  • Whisk the double cream in a separate bowl to form firmish peaks.

  • Add the double cream to the cheese mixture, whisk until smooth.

  • Pour the cheese mixture onto the biscuit base and smooth with a spatula.

  • Put in the fridge for 1-2 hours.

  • Smooth curd over the top of the cheesecake and allow to set for another 2 hours for a soft filling or leave in overnight if you have the time.

  • Keep refrigerated