Passion Fruit Cheesecake
When warm weather hits, I always find myself gravitating toward lighter, fruit-forward desserts; and this Passion Fruit Cheesecake Recipe fits the bill perfectly. It’s a creamy, baked cheesecake with a buttery graham cracker crust and a tangy passion fruit topping that adds just the right amount of sweetness.
If you love trying flavored cheesecake recipes or want something new to add to your list of easy summer dessert recipes, this one is a standout. The tropical flavor makes it feel special enough for entertaining, but it’s also simple enough to make with just a mixer, a springform pan, and a bit of chill time. It’s one of my favorite bake cheesecake recipes to recommend when people ask for summer recipes that feel a little more elevated than your usual no-bake options.
Whether you’re exploring more passion fruit recipes or looking to impress with a tropical twist, this cheesecake delivers.
Reasons why you’ll love this recipe♡
Balanced flavors: The sweet, creamy filling paired with the tart passion fruit topping is refreshing and rich without being too heavy.
Visually striking: The golden-yellow coulis makes a stunning finish. No extra garnish needed.
Make-ahead friendly: It tastes even better the next day, making it perfect for parties or prepping ahead.
Ingredients you’ll need for this recipe
Servings: 12
Equipment
- 9-inch springform pan
- a fine mesh strainer
- mixer
Ingredients
Graham Cracker Crust
Cheesecake Filling
Passion Fruit Coulis Topping
Step by Step Guide
Graham Cracker Crust
1. Start by preheating the oven to 350°F (175°C).
2. In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
3. Firmly press the mixture into the base of a 9-inch springform pan to form an even layer.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the cheesecake filling.
5. Reduce the oven temperature to 325°F (160°C).
Cheesecake Filling
6. To make the seedless passion fruit pulp, slice the passion fruits in half and spoon the contents into a fine mesh strainer set over a bowl. Use the back of a spoon to press the juice and pulp through the sieve, discarding the seeds.
7. In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy.
8. Add the vanilla extract and mix well.
9. Incorporate the eggs one at a time, beating thoroughly after each addition.
10. Blend in the sour cream and heavy cream until the mixture is completely smooth.
11. Gently fold in the strained passion fruit pulp until evenly mixed throughout.
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12. Pour the filling over the cooled crust, smoothing the surface with a spatula.
13. Bake at 325°F (160°C) for approximately 60 minutes, or until the edges are set but the center still has a slight jiggle.
14. Turn the oven off, crack the door open, and leave the cheesecake inside to cool for 1 hour.
15. Afterward, remove the cheesecake and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Passion Fruit Coulis Topping
16. Place the passion fruit pulp and sugar into a small saucepan over medium heat. Stir until the sugar has completely dissolved.
17. In a separate bowl, whisk together the cornstarch and lemon juice to create a slurry.
18. Pour the slurry into the saucepan, stirring constantly until the mixture thickens; this should take about 3–5 minutes.
19. Once thickened, remove from heat and let it cool to room temperature.
Assembly
20. After the cheesecake has chilled and set, pour the cooled coulis over the top, spreading it out evenly with a spoon or offset spatula.
21. Refrigerate the assembled cheesecake for an additional hour to let the topping firm up.
22. Carefully release the springform pan and transfer the cheesecake to a serving plate.
23. Slice and serve cold.
Recipe FAQ
Q: Can I use bottled or frozen passion fruit pulp instead of fresh?
A: Yes, bottled or frozen passion fruit pulp works well. Just make sure it’s 100% passion fruit with no added sugar or flavorings.
Q: How do I remove the seeds from fresh passion fruit?
A: Slice the fruits in half and scoop the contents into a fine mesh strainer. Press with the back of a spoon to extract the juice and pulp while discarding the seeds.
Q: Do I need to use a water bath for this cheesecake?
A: It’s not required, but a water bath helps prevent cracks and promotes even baking. That said, this recipe still turns out great without one.
Q: What can I use if I don’t have graham crackers?
A: Digestive biscuits, vanilla wafers, or even shortbread cookies make great alternatives for the crust.
Q: How do I know when the cheesecake is done baking?
A: The edges should be set and the center should still have a slight wobble. It will continue to firm up as it cools.
Q: Can I make this cheesecake ahead of time?
A: Definitely. You can make it up to 2 days in advance. Just store it in the fridge and add the topping once it’s chilled.
Q: How long should I chill the cheesecake before serving?
A: Chill for at least 4 hours, but overnight is best for a fully set and flavorful result.
Q: Can I freeze this cheesecake?
A: Yes, freeze the cheesecake (without the topping) for up to 1 month. Thaw overnight in the fridge and add the coulis before serving.
Q: Can I use low-fat cream cheese?
A: You can, but the texture may be slightly less rich and creamy than with full-fat cream cheese.
Q: Is the topping supposed to be thick or more sauce-like?
A: It should be slightly thickened, like a smooth fruit glaze, so it spreads evenly and stays in place once chilled.
Q: How do I keep the cheesecake from cracking?
A: Avoid overmixing the batter, bake at a lower temperature (325°F), and let it cool slowly in the oven before chilling.
Q: Can I make the coulis ahead of time?
A: Yes! You can make the topping a day in advance. Store it covered in the fridge and let it come to room temperature before spreading it on.
Q: What’s the best way to serve this cheesecake?
A: Serve it cold with a clean, sharp knife. Wipe the knife between slices for clean cuts.
Q: Can I add fresh fruit on top?
A: Yes, but keep it simple. A few fresh passion fruit seeds or some berries can complement the coulis without overpowering it.
Q: Is this cheesecake good for a crowd?
A: Absolutely. A 9-inch cheesecake typically yields 12–14 slices, making it perfect for gatherings or dinner parties.
Passion Fruit Cheesecake
Equipment
- 9-inch springform pan
- a fine mesh strainer
- mixer
Ingredients
Graham Cracker Crust
- 18 Graham Crackers (crumbs)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages cream cheese, softened (8 oz)
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup seedless pasion fruit pulp (sift to remove seeds)
Passion Fruit Coulis Topping
- 1/2 cup passion fruit pulp
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Instructions
Graham Cracker Crust
- Start by preheating the oven to 350°F (175°C).
- In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Firmly press the mixture into the base of a 9-inch springform pan to form an even layer.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the cheesecake filling.
- Reduce the oven temperature to 325°F (160°C).
Cheesecake Filling
- To make the seedless passion fruit pulp, slice the passion fruits in half and spoon the contents into a fine mesh strainer set over a bowl. Use the back of a spoon to press the juice and pulp through the sieve, discarding the seeds.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy.
- Add the vanilla extract and mix well.
- Incorporate the eggs one at a time, beating thoroughly after each addition.
- Blend in the sour cream and heavy cream until the mixture is completely smooth.
- Gently fold in the strained passion fruit pulp until evenly mixed throughout.
- Pour the filling over the cooled crust, smoothing the surface with a spatula.
- Bake at 325°F (160°C) for approximately 60 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn the oven off, crack the door open, and leave the cheesecake inside to cool for 1 hour.
- Afterward, remove the cheesecake and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Passion Fruit Coulis Topping
- Place the passion fruit pulp and sugar into a small saucepan over medium heat. Stir until the sugar has completely dissolved.
- In a separate bowl, whisk together the cornstarch and lemon juice to create a slurry.
- Pour the slurry into the saucepan, stirring constantly until the mixture thickens; this should take about 3–5 minutes.
- Once thickened, remove from heat and let it cool to room temperature.
Assembly
- After the cheesecake has chilled and set, pour the cooled coulis over the top, spreading it out evenly with a spoon or offset spatula.
- Refrigerate the assembled cheesecake for an additional hour to let the topping firm up.
- Carefully release the springform pan and transfer the cheesecake to a serving plate.
- Slice and serve cold.
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