A tropical twist on classic cheesecake, featuring vibrant passion fruit in both the creamy filling and tangy topping. Perfect for summertime gatherings or anytime you crave a bright, exotic dessert.

Why You’ll Love This Recipe

This cheesecake delivers a luscious balance of rich cream cheese and tart passion fruit, offering a refreshing yet indulgent dessert. The buttery graham cracker crust pairs beautifully with the smooth, fruity center and glossy passion fruit topping—this is elegance in every bite.

Ingredients

Crust:

1½ cups graham cracker crumbs (or digestive biscuit crumbs)
¼ cup granulated sugar
6 Tbsp unsalted butter, melted

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cheesecake Filling:

24 oz (3 blocks) cream cheese, softened
¾ cup granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
¾ cup sour cream
½ cup passion fruit pulp (strained, seeds removed if desired)

Passion Fruit Topping:

½ cup passion fruit pulp
2 Tbsp sugar (adjust to taste)
1 tsp lemon juice
1 tsp cornstarch mixed with 1 Tbsp water (optional, for thickening)

Directions

Preheat Oven and Prep Pan
Preheat oven to 325 °F (160 °C). Grease a 9-inch springform pan and wrap the base in foil to prevent leaks.
Make the Crust
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool slightly.
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add sugar and vanilla, mixing until well combined. Beat in eggs one at a time, mixing gently until incorporated. Stir in sour cream and ½ cup passion fruit pulp until smooth.
Assemble and Bake
Pour the filling over the cooled crust. Place the springform pan in a larger baking dish and fill with about 1 inch of hot water (water bath). Bake for 55–65 minutes, until the edges are set and the center still jiggles slightly.
Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove and chill in the refrigerator for at least 4 hours, preferably overnight.
Make the Passion Fruit Topping
In a small saucepan over medium heat, combine ½ cup passion fruit pulp, sugar, and lemon juice. Bring to a light simmer. If using, stir in cornstarch slurry and simmer until thickened, about 1–2 minutes. Cool to room temperature.
Top and Serve
Spoon the cooled topping over the chilled cheesecake. Release the springform ring, slice, and serve.

Servings and timing

Yield: 12–14 slices
Prep time: 20 minutes
Bake time: 55–65 minutes
Cooling + chill time: At least 5 hours (including water bath cooling)
Total time: Approximately 7 hours

Variations

Fruit fusion: Add a layer of mango or passion fruit compote between filling and topping.
Citrus twist: Incorporate 1 Tbsp lime or orange zest into the filling for extra brightness.
Chocolate swirl: Add melted white chocolate swirled into the batter before baking.
Gluten-free crust: Use gluten-free biscuits for the crust.

Storage / Reheating

Refrigerator: Store covered for up to 5 days.
Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator.
Serving: Serve chilled. Bring to room temperature for 10–15 minutes before serving for optimal creaminess.

FAQs

1. Can I use frozen passion fruit pulp?

Yes—thaw and strain before using for best consistency.

2. Do I need a water bath?

A water bath ensures a smooth, crack-free surface and even baking.

3. Can I leave the seeds in the pulp?

Yes—add them in if you enjoy the crunchy texture, or strain for a smoother topping.

4. Why did my cheesecake crack?

Common issues include overbaking or rapid temperature changes. Use the water bath and cool gradually to prevent cracks.

5. Can I make it ahead?

Absolutely. It benefits from chilling overnight and stays fresh for days.

6. Can I skip the topping?

Yes—it’s delicious on its own. Or serve with fresh fruit or fruit compote instead.

7. Is this dessert gluten-free?

Use gluten-free crumbs for the crust to make it gluten-free.

8. Can I use Greek yogurt instead of sour cream?

Yes—Greek yogurt works well as a substitute.

9. How do I get sharp slice edges?

Dip a sharp knife in hot water and wipe clean between cuts.

10. Can I double the recipe?

Yes—double ingredients and bake in a 9×13 pan; extend baking time and check for set edges.

Conclusion

This Passion Fruit Cheesecake delivers a sublime blend of creamy, tangy, and tropical flavors—all set on a buttery crust. Elegant yet approachable, it’s perfect for celebrations or whenever you crave a taste of sunshine. Enjoy every vibrant, indulgent slice