This refreshing Mary Berry Passion Fruit Orange Cheesecake is made with a crunchy ginger biscuit base, full-fat soft cheese, double cream, fresh orange, and a vibrant passion fruit topping. This recipe creates a light, creamy, and zesty dessert with a perfect balance of sweet and tangy flavors. Ideal for a summer dessert or a special dinner, this recipe makes a stunning centerpiece that serves 6-8 people.
Jump to RecipeMary Berry Passion Fruit Orange Cheesecake Ingredients
For the biscuit base:
- 75g (3oz) butter
- 175g (6oz) ginger nut biscuits, crushed
For the cheesecake filling:
- 250g (9oz) full-fat mascarpone or other full-fat soft cheese
- 25g (1oz) icing sugar, sifted
- Finely grated zest of 1 large orange
- 150ml (1/4 pint) double cream
For the topping:
- 3 passion fruit
- 2 tbsp orange juice
How To Make Mary Berry Passion Fruit Orange Cheesecake
- Prepare the base: First, melt the butter in a small saucepan over low heat. While it melts, crush the ginger nut biscuits into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
- Form the crust: Add the melted butter to the biscuit crumbs and stir until everything is well combined. Press this mixture firmly into the base of a 20cm (8in) loose-bottomed tin. Use the back of a spoon to create an even, compact layer. Chill in the refrigerator for about 30 minutes to firm up.
- Make the orange filling: In a large bowl, add the mascarpone or full-fat soft cheese, the sifted icing sugar, and the grated orange zest. Whisk everything together until smooth and fully combined.
- Whip the cream: In a separate bowl, whip the double cream until it just holds its shape, forming soft peaks. Be careful not to overwhip, as it can make the filling too stiff.
- Combine the filling: Gently fold the whipped cream into the orange and cheese mixture using a spatula until it is evenly incorporated. The key is to keep the mixture light and airy.
- Assemble the cheesecake: Spoon the creamy orange filling on top of the chilled biscuit base. Spread it out evenly, creating a smooth surface.
- Chill until set: Return the cheesecake to the refrigerator and chill for a minimum of 3 hours, or ideally overnight. This is a no-bake recipe, so proper chilling is essential for it to set firmly.
- Prepare the topping and serve: Just before you are ready to serve, prepare the topping. Cut the passion fruit in half, scoop the pulp and seeds into a small bowl, and stir in the orange juice. Spoon this vibrant topping over the set cheesecake before carefully removing it from the tin and serving.

Recipe Tips
- Use Full-Fat Cheese: For the creamiest texture and to ensure your cheesecake sets properly, it is crucial to use full-fat mascarpone or another full-fat soft cheese. Low-fat varieties have a higher water content and may not set correctly.
- Don’t Overwhip the Cream: When you whip the double cream, stop as soon as it forms soft peaks. Overwhipping can cause the final cheesecake texture to become grainy rather than smooth and light.
- Chill Time is Essential: This no-bake cheesecake relies completely on chilling time to become firm. Rushing this step can lead to a soft cheesecake that doesn’t slice cleanly. Chilling it overnight is always the best option.
- Fresh Juice and Zest for Best Flavor: For the most vibrant and authentic orange flavor, use the zest and juice from a fresh, unwaxed orange. It makes a significant difference compared to bottled juice.
What To Serve With Passion Fruit Orange Cheesecake
This cheesecake is a showstopper on its own with its bright, tropical flavors. However, to enhance the experience, you can serve slices with a sprig of fresh mint for a touch of color. A small serving of extra-thin ginger biscuits or shortbread on the side can add a lovely textural contrast. For a more decadent dessert, a light drizzle of white chocolate sauce would complement the fruity notes beautifully.
How To Store Passion Fruit Orange Cheesecake Leftovers
- Refrigerate: Store any leftover cheesecake in an airtight container or cover it loosely with plastic wrap in the refrigerator. It will remain fresh and delicious for up to 3 days. It’s best to keep the topping separate if storing for more than a day to prevent the base from softening.
- Freeze: This cheesecake freezes well without the passion fruit topping. Wrap the cheesecake tightly in a layer of plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to one month. Thaw it overnight in the refrigerator and add the fresh topping just before serving.
Mary Berry Passion Fruit Orange Cheesecake Nutrition Facts
- Calories: 480 kcal
- Total Fat: 40g
- Saturated Fat: 25g
- Cholesterol: 110mg
- Sodium: 250mg
- Total Carbohydrate: 26g
- Dietary Fiber: 1.5g
- Sugars: 20g
- Protein: 5g
Frequently Asked Questions
- Can I use a different type of biscuit for the base? Yes, if you’re not a fan of ginger nut biscuits, you can easily substitute them with digestive biscuits or shortbread for a more classic, buttery crust.
- Why is my no-bake cheesecake not setting? The most common reasons are using low-fat soft cheese or not chilling the cheesecake for long enough. Ensure you use full-fat ingredients and allow it to chill for at least 3 hours, or preferably overnight, for a firm set.
- Can I make this cheesecake ahead of time? Yes, this is a perfect make-ahead dessert. You can prepare the cheesecake a day in advance and keep it covered in the refrigerator. Simply prepare and add the fresh passion fruit topping just before you plan to serve it.
- Can I use lemon instead of orange? You can definitely substitute lemon for orange to create a passion fruit and lemon cheesecake. Use the zest of one lemon and adjust the amount of juice to your taste for a sharper, tangier flavor.
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
Course: Mary Berry8
servings20
minutes3
hours480
kcalA refreshing no-bake Mary Berry Passion Fruit Orange Cheesecake. This recipe features a spicy ginger nut biscuit base, a light and creamy orange-infused filling, and a tangy passion fruit topping. It’s an easy-to-make dessert that is perfect for any occasion.
Ingredients
- For the biscuit base:
75g (3oz) butter
175g (6oz) ginger nut biscuits, crushed
- For the cheesecake filling:
250g (9oz) full-fat mascarpone or other full-fat soft cheese
250g (9oz) full-fat mascarpone or other full-fat soft cheese
25g (1oz) icing sugar, sifted
Finely grated zest of 1 large orange
150ml (1/4 pint) double cream
- For the topping:
3 passion fruit
2 tbsp orange juice
Directions
- Make the base: Combine the melted butter and crushed ginger nut biscuits. Press the mixture firmly into the base of a 20cm (8in) loose-bottomed tin and chill for 30 minutes.
- Prepare the filling: Whisk the full-fat soft cheese, icing sugar, and orange zest together until smooth.
- Whip and fold: In a separate bowl, whip the double cream to soft peaks. Gently fold the cream into the cheese mixture.
- Assemble and chill: Spoon the filling over the chilled base and smooth the top. Refrigerate for at least 3 hours or until firm.
- Add topping and serve: Just before serving, mix the passion fruit pulp with the orange juice and spoon it over the cheesecake.