A burst of tropical goodness in every bite! This passionfruit cheesecake brings together that creamy richness with fresh, tangy passionfruit for a deliciously unforgettable dessert.
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During my college years, there were days when the weight of everything seemed too much to bear. I’d get lost in the hustle of assignments, social obligations, and the overwhelming noise of life, and sometimes all I craved was some time to myself. In those moments, I would retreat to cafes or bakeries, where I could find solace in the quiet hum of conversation and the soft clink of coffee cups.
The pastries in the display case would be my quiet companions. I’d sit there for hours, lost in my thoughts, and if I had enough allowance or had saved a little bit for the occasion, I would treat myself to something sweet. It was in these solitary moments that I started crafting recipes in my head, imagining what flavors might come together, what would taste good.
Sometimes even writing about anything and everything that came to mind. Those quiet afternoons became a little ritual, helping me feel grounded in the whirlwind of student life. One of the recipes that emerged from these solo moments was my vegan gluten-free pumpkin pie. It was a creation born out of my need to soothe my spirit after a long day of reflecting on life.
As I sat in my apartment, I’d often turn to baking as a way to unwind, and more often than not, I’d find myself making comforting desserts like raspberry ricotta cheesecake, a recipe that I still turn to when I need a quick yet indulgent treat. These recipes were my little escapes, my way of turning the chaos of the world into something warm and sweet.
Passionfruit in the Spring
It was one of those quiet afternoons, where I found myself tucked into a corner of my favorite local café, savoring a moment of peace away from the usual noise. The sun was warm outside, casting soft light through the windows, and as I sat there, staring out at the bustling street, I couldn’t help but notice the vibrant passionfruit flavor on the menu.
Passion fruit was everywhere around me when I was growing up in Israel. It quickly became my favorite ice cream flavor, the fruit I looked forward to spotting on a menu the most. But I never cooked with it.
In that moment, many years later and in a country halfway across the globe, something about its bright, tropical scent made me feel a sense of nostalgia. It reminded me of the fleeting sweetness of youth. The feeling of those first warm days after a long winter, when everything feels fresh and new. That bite of cream, tinged with the tang of passion fruit.
As I sat there, lost in thought, it suddenly clicked. Passionfruit, with its perfect balance of tart and sweet, would be the perfect addition to a cheesecake. I could already picture the contrast: the tangy richness of the passionfruit would pair so beautifully with the smooth, creamy texture of the cheesecake, creating a dessert that felt indulgent but still light enough for the season. Inspired by that simple thought, I decided to bring it to life.
Baking a Shavuot cheesecake
Shavuot has always held a special place in my heart. It’s a holiday centered around dairy, and I’ve always felt drawn to preparing dishes that reflect its essence: rich, creamy, and comforting. It’s a time when my family comes together, sharing a meal that not only nourishes but also carries tradition.
So, when I made this cheesecake for the first time, it felt like the perfect way to celebrate. The passionfruit topping brings a burst of freshness that cuts through the richness of the cheesecake, making each bite feel balanced and just right. It’s become a tradition for us now, a fresh twist on a classic, and a way to celebrate both the holiday and the season.
A Tropical Twist for Shavuot
What I love about baking and cooking is how recipes evolve, how one small ingredient can change everything. For example, I’ve always been drawn to desserts like Brazilian passion fruit mousse, which has the same bright, citrusy tang of passionfruit but with a creamy, velvety texture that’s simply irresistible. It was this same love for passionfruit that led to this recipe.
My love for cheesecakes, their comforting texture, and rich flavors were always a centerpiece for family gatherings. Be it with cheesecake with ricotta and raspberries, in the form of a keto cheesecake, baked and topped with cranberries, or even vegan and flavored with mango, they're always my favorite dessert.
And the best thing is, that in a world of contradictory palettes and flavors, both my husband and I love cheesecakes. And we both love passion fruit. There's something about that simple communal spirit, whether in the kitchen or at the dinner table, that makes this recipe feel so special.
The combination of passionfruit and cheesecake, like many other desserts I’ve made over the years, reflects the balance I’ve come to appreciate in both food and life, rich yet light, comforting yet unexpected. And whether it’s Shavuot or just a quiet moment of solitude, this cheesecake will always remind me of those afternoons spent daydreaming in a bakery, where I first found my love for creating sweet, comforting dishes.
Ingredients
- Graham Cracker Crumbs – When making this cheesecake, I like to use freshly crushed graham crackers for a more rustic texture, but pre-packaged crumbs work just fine too. If you’re looking for a gluten-free option, there are gluten-free graham crackers available, or you can use almond flour mixed with a bit of brown sugar as a substitute.
- Unsalted Butter – Butter is what makes the crust buttery, rich, and flavorful. I always use unsalted butter so I can control the salt levels in the recipe. The butter also helps bind the crumbs together and gives the crust its perfect crisp when baked. If you prefer a dairy-free version, you can substitute the butter with coconut oil or vegan butter.
- Cream Cheese – The key ingredient for a smooth, creamy filling. I always use full-fat cream cheese for its rich texture, but you can use reduced-fat if you’re looking for a lighter version.
- Granulated Sugar – This adds sweetness to both the crust and the filling, balancing the richness of the cream cheese. While granulated sugar works perfectly here, feel free to swap it with honey, maple syrup, or a sugar alternative if you prefer something a bit more natural.
- Eggs – Eggs play a crucial role in this cheesecake. They help set the filling, giving it structure while keeping it soft and creamy. I usually opt for large eggs, which provide the right consistency. For a dairy-free version, you can try egg substitutes like flax eggs or aquafaba, though the texture may differ slightly.
- Passionfruit Pulp – The true star of this recipe, passionfruit brings a burst of tropical flavor that brightens up the cheesecake. I usually use fresh passionfruit when it’s in season, but frozen passionfruit pulp works just as well. If you can’t find passionfruit, you can substitute with other tart fruits like kiwi or a blend of berries, but nothing quite compares to that unique, fragrant kick.
See the recipe card for full list and exact quantities.
How to Make Passionfruit Cheesecake Recipe
This easy to make passionfruit cheesecake combines the tanginess of passionfruit with the richness of traditional cheesecake. Its creamy texture paired with the tropical fruit topping makes for a unique dessert perfect for any occasion.
Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium-sized bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. The butter will help bind the crumbs, and the sugar adds a light sweetness to the crust.
Fill in the Pan
Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly compacted. Bake for 10 minutes, then remove the crust from the oven and set it aside to cool while you prepare the cheesecake filling.
Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Using full-fat cream cheese will create the rich, velvety texture you want for this cheesecake. Once smooth, add the sugar and mix well.
Add the Eggs Slowly
Add the eggs one at a time, beating after each addition to ensure smooth incorporation. This step ensures a smooth, lump-free filling.
Strain the Passionfruit
Strain the passionfruit pulp to remove the seeds and mix it into the cream cheese mixture. The tangy fruit will balance the richness of the cream cheese. Add vanilla extract and sour cream to the mixture, stirring until everything is well combined. The sour cream enhances the cheesecake’s creaminess and adds just the right amount of tang.
Bake the Cheesecake
Pour the cheesecake filling over the cooled graham cracker crust. To avoid spills, place the springform pan on a baking sheet before placing it in the oven. Bake for 50-60 minutes, or until the edges are set and the center of the cheesecake slightly jiggles when tapped. This gentle cooking ensures a smooth and creamy texture.
Cool the Cheesecake
After baking, turn off the oven and leave the door slightly open, allowing the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent cracks. Once the hour is up, remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best results.
Prepare the Passionfruit Topping
While the cheesecake chills, prepare the passionfruit topping. In a small saucepan, combine the passionfruit pulp with seeds, sugar, and lemon juice. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.
For a thicker topping, mix 1 teaspoon of cornstarch with 1 tablespoon of water to make a slurry. Stir this into the simmering mixture and cook for 1-2 minutes until thickened to your liking. Remove from heat and set the topping aside to cool to room temperature.
Assemble the Cheesecake
Once the cheesecake has chilled and set, pour the cooled passionfruit topping over the cheesecake. Spread it evenly across the top of the cheesecake to ensure each slice gets a touch of the fruit. Refrigerate the cheesecake for an additional 30 minutes to allow the topping to set properly.
Remove from Pan and Serve
After the cheesecake has set, release the sides of the springform pan and carefully slice. Serve this refreshing, tropical dessert with a touch of whipped cream or your favorite topping. Enjoy!
Storage
Store any leftovers in the fridge, covered tightly with plastic wrap or in an airtight container, for up to 3 days. The cheesecake stays wonderfully creamy and tangy, and the passionfruit topping adds extra freshness with each bite. If you’d like to freeze it, slice individual pieces and wrap them in plastic wrap, then place in an airtight container or freezer bag for up to 2 months.
If you want to enjoy it again, simply slice a piece and let it come to room temperature for about 10-15 minutes, this brings out the best in the creamy filling.
Top Tips
Let It Chill – I can't stress enough how important it is to let the cheesecake chill in the fridge. If you think it’s ready after it cools on the counter, give it a few extra hours in the fridge. The texture of the filling firms up beautifully, and the flavors get richer.
Strain the Passionfruit Well – when preparing the filling, strain the passionfruit pulp carefully to remove any seeds. You want to keep the smooth, tangy essence of the passionfruit, but the seeds can be a bit much in the filling. A fine mesh strainer works best here, and the seeds are great for topping later, so don’t throw them away!
Recipe
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Passionfruit Cheesecake Recipe
Equipment
- 9-inch springform pan
- Fine mesh strainer
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoon unsalted butter melted
For the cheesecake filling
- 24 oz (3 packages) cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup passionfruit pulp seeds removed
For the passionfruit topping (with seeds)
- ½ cup passionfruit pulp about 4 passion fruit halves with seeds
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water optional, for thickening
Instructions
Prepare the crust
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly incorporated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 10 minutes, then remove from the oven and let it cool completely while you prepare the cheesecake filling.
Make the cheesecake filling
- In a large bowl, beat the softened cream cheese until smooth and creamy. This will ensure a velvety texture for your filling.
- Add the sugar and continue mixing until well combined.
- Add the eggs one at a time, beating well after each addition. This helps maintain a smooth consistency.
- Strain the passionfruit pulp to remove the seeds, then add the pulp to the cream cheese mixture.
- Mix in the vanilla extract, sour cream, and passionfruit pulp. Stir until everything is just combined.
Bake the cheesecake
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Place the pan on a baking sheet and bake for 50-60 minutes or until the edges are set and the center slightly jiggles when tapped.
- Turn off the oven and leave the door slightly ajar. Let the cheesecake cool inside for 1 hour to avoid cracks.
- Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, to fully set.
Prepare the passionfruit topping (with seeds)
- In a small saucepan, combine passionfruit pulp (with seeds), sugar, and lemon juice. Heat over medium heat, stirring occasionally until the sugar dissolves.
- Once the mixture simmers, stir in the cornstarch slurry if you want a thicker topping. Cook for 1-2 minutes until the topping thickens.
- Remove from heat and set aside to cool to room temperature.
Assemble and serve
- Once the cheesecake has chilled, pour the cooled passionfruit topping over the cheesecake. Spread evenly over the surface.
- Refrigerate for an additional 30 minutes to allow the topping to set.
- Carefully release the sides of the springform pan, slice, and serve!
Nutrition
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