Charlotte Emily
- Oct 10, 2022

No-Bake Passion Fruit Cheesecake Bars

Updated: Oct 12, 2022

Vegan No-Bake Passion Fruit Cheesecake Bars

This no-bake passion fruit cheesecake has a sweet base with a filling that melts in your mouth... and passion fruit throughout. With vanilla extract, vanilla buttercream flavoured protein powder and the passion fruit in the light and fluffy filling, there is no missing out on flavour with this recipe. The buttery base holds together, but also crumbles when you take a bite, adding another texture to the cheesecake. These are perfect as they are, but adding some extra passion fruit on the top adds another hit of flavour.

All the ingredients for the filling are gradually thrown in one bowl and whisked together, so no fancy equipment is needed (though whilst you can do this by hand, using a mixer will be much quicker and easier). It's the same with the biscuit base... just melting the butter, breaking up the biscuits and mixing them together. Then it's just popping it all in a tin, leaving it to set in the fridge and topping with extra passion fruit... so simple and a perfect dessert.

Watch me make these here!

Jump to the Recipe ↓

What biscuits should I use for the base?

This is up to you, but a plain biscuit would be best, as it won't add another flavour against the vanilla and passion fruit. However, if you'd like to add another flavour, then you can of course use a different biscuit.

What's the topping?

It's simply passion fruit! Passion fruit has a lovely flavour and is all you need on top of these cheesecake bars... though you could always add another fruity flavour on top, but just be aware that the passionfruit flavour may easily get lost if you add something else.

What is the texture of these cheesecake bars?

The cheesecake filling has quite a soft set in these bars, but it does hold together! When they're cut, they will most likely collapse a little (as it's easiest to use a hot knife), but if that happens you can just neaten the sides and pop them back in the fridge to set again.

How strong is the passion fruit?

Despite the fresh passion fruit in the filling and on top, it's not an overpowering flavour. Alongside the vanilla, the passion fruit is a subtle... though you can add more on top if you'd like it to be stronger, if that's what you'd prefer.

Do I need any fancy equipment?

Nope not at all! All you need is a bowl, pan, 8.5 x 8.5 inch baking tin, spatula, food processor and stand mixer (or handheld mixer). This cheesecake can be made by hand - the biscuits can be broken up by putting them in a sandwich bag and using a rolling pin to break them into 'crumbs'. The filling mixture can also be whisked by hand, it will just take a while, so if you have them, I recommend using a handheld or stand mixer. To press the biscuit base into the tin, a spatula will be perfect, or you can use a spoon. It's the same with the filling mixture, as a spatula will be easiest to spread it around.

How do I store these cheesecake bars?

These cheesecake bars should be stored in an airtight container for up to 5 days, no problem! It needs to be stored in the the fridge as it's made of dairy-free cream and cream cheese, with the passion fruit inside and on the top that needs keeping fresh.

What goes into these no-bake passion fruit cheesecake bars?

Biscuits - these make up the base of the cheesecake, with the butter to bind it together.
Dairy-Free Butter - this is used to bind the biscuit base. Baking block butter works best, for taste and texture in baking, so I'd stick with that.
Dairy-Free Cream Cheese - this makes up the majority of the cheesecake filling and therefore the texture.
Dairy-Free Double Cream - this adds a slight sweetness to the filling.
Vanilla Extract - just gives the filling a little extra vanilla flavour.
Icing Sugar - this adds sweetness to the filling, as well as sickening it a little.
Macro Mike Vanilla Buttercream Premium Almond Protein - this adds a lot of the vanilla flavour, as well as thickening the filling mixture.
Passion Fruit - we can't have passionfruit cheesecake without the passion fruit!

Why Macro Mike?

Macro Mike is an amazing brand that sells proteins... but not what you're thinking. What sets them apart from others, is the flavours and texture of their proteins, from 'Strawberry Thick Shake' to 'Cookies & Cream Pudding', they're all creamy, smooth and not to forget, delicious! All of their products are vegan friendly, gluten free, dairy free, macro friendly, 100% natural and GMO-free, meaning they're suitable for everyone. I mean, does it get any better than that?

Yep! Use the code MM-CHARLOTTE-10 for 10% off all across their website, just go and have look to see what you fancy!

No-Bake Passion Fruit Cheesecake Bars

Total Time : 2 hours 20 minutes

Preparation Time : 20 minutes

Setting Time : 2 hours, but preferably overnight

Serves : 16 servings

Ingredients

– For the Base –

300g Biscuits (I used Hobnobs)
100g Dairy-Free Butter, melted

– For the Filling –

450g Dairy-Free Cream Cheese
100g Diary-Free Double Cream
2 tsp Vanilla Extract
300g Icing Sugar
80g Macro Mike Vanilla Buttercream Premium Almond Protein
60g Passion Fruit

Method

– For the Base –

In a pan, melt the butter over a medium heat, whilst you break up the biscuits (either in a food processor or by hand with a bag and rolling pin), until they are a crumb-like texture.
Place the broken biscuits into a bowl with the melted butter and mix until it's all combined and the mixture starts to come together.
Transfer the biscuit mixture into your tin and press the mixture to compact it so it holds it's shape. Make sure the bottom of the tin is completely covered and the top is as flat and smooth as possible.

– For the Filling –

In a bowl, combine the cream cheese, cream, vanilla extract and passion fruit. Whisk them together until they're combined and the mixture is smooth (I use a standing mixer on a high speed with a whisk attachment, but you can do this by hand of you'd rather, it will just take a little longer).
Add the icing sugar to the cream cheese mixture and whisk until it's combined and smooth once again.
Finally add the vanilla protein powder and whisk for a final time, until the mixture is smooth, light and airy.
Transfer the filling mixture into the tin, on top of the biscuit base. Spread it around to make sure it covers the base and fully fills the tin, trying to smoothen the top as much as possible.
Then place your cheesecake in the fridge for at least two hours (or preferably overnight), to allow both the base and filling to set.
Once the cheesecake has set, though it will be a soft set, take it out of the fridge and gently remove it from the tin.
With a warm knife, slice your cheesecake into square bars. Don't worry if your bars don't stay square... the filling will be a little soft, so just run a knife up the sides to get the height back and pop them back in the fridge again.
To decorate, top with some extra passion fruit and enjoy!