This non-bake cheesecake is a creamy, smooth dessert perfectly enhanced with Lilikoi, otherwise known as passionfruit. Used as part of our curriculum for Advanced Baking & Pastry, this dessert requires a bit of time and finesse to pull off, but is well worth the effort in the end. Make it the day before an event or dinner party where you’d really like to impress your guests. Enjoy! 



3 lbs Cream Cheese
1 ½ C. Puree
16 g. Sugar
7 Sheets Gelatin
2 C. Cream


54 g. Powdered Gelatine
390 g. Water
600 g. Sugar
600 g. Glucose or Corn Syrup
430 g. Condensed Milk
650 g. White Chocolate
Yellow Food Coloring


16 oz. Butter, cut into slices
16 oz. Sugar
2 C. Lilikoi (passionfruit)
2 C. Yolks


For the Cheesecake: 

Bloom the gelatine sheets by placing them in a bowl and submerging them in about half of the Lilikoi purée for 5-10 minutes. The gelatine sheets should become soft and completely dissolved. 

While your gelatin is blooming, add the cream cheese, sugar, and remainder of the purée to a stand mixer and cream until smooth. Once your gelatin is completely dissolved, add it to the cheese mixture and mix until combined. Scrape the bowl and strain through a sieve to remove any lumps or undissolved gelatin and to ensure a very smooth cheesecake. Set aside. 

Whip the cream into soft peaks and then gently fold into the cheesecake mixture. Pour into the container of your choice.* Chill overnight. 

*This recipe was created using individual silicone molds. If using a cheesecake pan, make sure to grease and line the pan with parchment paper before setting the cheesecake. 

Yellow Glaze Method: 

Mix the powdered gelatine with about 2 tablespoons of warm water (not boiling) for about 5-10 minutes until it becomes slightly thickened but runny. 

While the gelatine is blooming, add the water, sugar, and glucose to a saucepan and boil until all the sugar is dissolved. Stir in the condensed milk and set aside to cool. 

While cooling, use a double boiler to slowly melt the white chocolate. Once melted, and working in fourths, slowly blend the melted white chocolate into the sugar mixture. Finish the glaze in an immersion blender before pouring over the top of the chilled cheesecake. Make sure the glaze maintains a heat of about 95 degrees Fahrenheit while glazing. Return the glazed cheesecake to the refrigerator until ready to serve. 

Lilikoi Curd: 

Fill the bottom pot of your double boiler with 1–2 inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.

Place egg yolks, granulated sugar, Lilikoi, and a pinch of salt into the top pot of your double boiler. Whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.

Remove pan from heat. Whisk the sliced butter into the curd one slice at a time. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

Refrigerate the curd for up to about 10 days.

To plate: 

Swipe a generous spoonful of Lilikoi curd across a plate, or pipe in small dollops around the serving of cheesecake. Enjoy!