My Passion Fruit Cheesecake takes any cheesecake to the next level! With a buttery graham cracker crust, a rich and creamy filling, and the bright, tropical flavor of fresh passion fruit as the star, every bite is pure indulgence.
Try my delicious Green Smoothie, or Apple Pie Pops for a tropical treat!
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Why You’ll Love This Recipe
This passion fruit cheesecake recipe is beginner-friendly, so you don’t need fancy tools. It's baked low and slow to get that creamy, smooth texture every time. To prevent lumps, make sure all your ingredients are at room temperature.
Passion fruit puree is rich in antioxidants and vitamin C, which helps boost your immunity. Cream cheese adds that classic richness, while the tangy topping and passionfruit curd keep every bite exciting. A dollop of whipped cream on top makes it extra special!
Want to switch things up? Use brown sugar instead of white in the crust for a deeper flavor. You can also line the pan with parchment paper to make removing the cheesecake easier. Learn more about this easy cheesecake recipe below and give this a try!
Ingredients
Listed below are all the ingredients you will need:
- Graham cracker (crumbs)
- Unsalted butter
- Granulated sugar
- Cream cheese
- Vanilla extract
- Large eggs
- Sour cream
- Heavy cream
- Seedless passion fruit pulp
- Sugar
- Cornstarch
- lemon juice
See recipe card for quantities.
Instructions
Make the Graham Cracker Crust:
1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl.
2. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
3. Lower the oven temperature to 325°F (160°C).
Prepare the Filling:
4. Cut passion fruits in half. Scoop out the pulp into a sieve over a bowl. Press with a spoon to remove seeds and keep only the juice and pulp.
5. In a large bowl, beat cream cheese and sugar until smooth.
6. Add vanilla and mix well. Add eggs one at a time, beating after each.
7. Mix in sour cream and heavy cream.
8. Fold in the strained passion fruit pulp.
9. Pour filling over the cooled crust and smooth the top.
Bake the Cheesecake
10. Bake at 325°F (160°C) for 60 minutes, until the center is almost set but still slightly jiggly.
11. Turn off the oven, crack the door, and let it cool inside for 1 hour.
12. Then let it cool completely at room temperature.
13. Refrigerate for at least 4 hours or overnight.
Make the Passion Fruit Topping
14. In a small saucepan, heat the passion fruit pulp and sugar over medium heat.
15. In a small bowl, mix cornstarch and lemon juice to make a slurry.
16. Add the slurry to the saucepan. Stir constantly until thick, about 3–5 minutes. Remove from heat and cool to room temperature.
Assemble and Serve
17. Pour the cooled topping over the chilled cheesecake. Spread evenly and refrigerate for another hour.
18. Remove from the springform pan and place on a serving plate.
19. Slice and serve with cookies or drizzle with leftover passion fruit curd for added flair.
Substitutions & Variations
- Ingredient Swap
You can swap sour cream with Greek yogurt.
No passion fruit? Try mango or lemon curd instead. - Variation
Try swapping heavy cream with coconut cream for a lighter feel.
For a more stable texture, add a bit of gelatin to the topping. - Mistake to Avoid
Don't overbake cheesecake - it leads to cracks on the top of the cheesecake. - Storage Tips
- This cheesecake does not freeze well beyond 2 weeks—it may affect the texture. Store it in the fridge in an airtight container for up to 4 days.
- If topped, store wet ingredients separately to keep the crust from getting soggy. Use parchment paper between slices if stacking.
FAQ
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Passion Fruit Cheesecake
Ingredients
Graham Cracker Crust:
- 18 pieces graham crackers mashed to crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
Cheesecake Filling:
- 3 (8 oz) cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- ½ cup seedless passion fruit pulp sifted to remove seeds
Passion Fruit Coulis Topping:
- ½ cup passion fruit pulp
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
Graham Cracker Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool while preparing the filling.
- Lower the oven heat to 325°F (160°C).
Cheesecake Filling:
- To prepare the seedless passion fruit pulp, cut the passion fruits in half and scoop the pulp into a fine mesh sieve placed over a bowl. Press the pulp through the sieve with the back of a spoon to extract the juice and pulp, leaving the seeds behind.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and heavy cream until fully incorporated.
- Sift and fold in the seedless passion fruit pulp until evenly distributed.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until the center is almost set (it should still be slightly jiggly in the middle).
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Passion Fruit Coulis Topping:
- In a small saucepan, combine the passion fruit pulp and sugar.
- Cook over medium heat until the sugar is dissolved.
- In a small bowl, mix the cornstarch with the lemon juice to make a slurry.
- Add the cornstarch slurry to the passion fruit mixture, stirring constantly until it thickens, about 3-5 minutes.
- Remove from heat and let it cool to room temperature.
Assembly:
- Once the cheesecake is set, pour the cooled passion fruit coulis over the top, spreading it evenly.
- Refrigerate the cheesecake for another hour to allow the topping to set.
- Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
- Slice and serve chilled.
Watch The Recipe Video!
Recipes for Every Moment
Hosting last-minute guests and need a wow-worthy dessert? This Passion Fruit Cheesecake is elegant, fruity, and surprisingly simple to pull off.
Lizzy says
Lainey! This recipe looks amazing! I can't wait to try it1
Sweet says
Oh this looks so tasty. I wanna try this! Yummyyyyyyyy
Shein says
Absolutely love how tropical and refreshing this Passion Fruit Cheesecake is! A perfect balance of creamy and tangy—definitely a must-try for any cheesecake lover! 🍰🥭
Julius says
I’m curious about the taste! The first time I tried passion fruit, it reminded me of guava but felt more luxurious because of the price 😂. Anyhow, this looks absolutely delicious, so I have to try it. Thank you!
Clara says
Looks interesting! Nice recipe.
Cherry says
This homemade passion fruit cheesecake looks delicious! Thanks for sharing. 🙂
Jacklyn says
Lainey, I made these for my work potluck and this was so well received! I didn't make any changes to the recipe!
Anika says
Wow! What a beautiful recipe!
Dimple says
I always love passion fruit. This seems like an interesting recipe!
Lizzy L says
It was a little difficult to find passion fruit, but found it at a speciality market, but it was such a hit at Christmas!! This is going to be in rotation.
Kian Cablinda says
Ooooh... Never had passion fruit and cheesecake before. This looks delicious!
Shein says
One of my favorite ways to bring a little tropical sunshine to the table 💛 This passion fruit cheesecake is creamy, tangy, and made to be savored bite by bite 🍰✨