Get ready to fall in love with the easiest, most scrumptious passion fruit cheesecake ever. With just a few basic ingredients and minimal effort, you can whip up this dreamy dessert. Top it off with some fresh berries or a smooth passion fruit glaze to really make it shine. Dessert is served!
Why You Will Love This Recipe
Its vibrant color and light, refreshing texture are a true feast for the eyes and taste buds, setting it apart from classic desserts.
The creamy cheesecake combined with tangy passion fruit is not only easy to make but also endlessly customizable. Trust me, this recipe is a game-changer in your dessert lineup—you’re going to adore every bite!
Ingredients You Will Need
- For the cake base: Combine graham cracker crumbs with white granulated sugar and melted, cooled unsalted butter.
- For the cake batter: Blend room-temperature full-fat cream cheese with granulated white sugar, cake flour, vanilla extract, and fine salt. Then mix in room-temperature eggs, sour cream, and heavy cream.
- For the passion fruit topping: Mix sweetened condensed milk with egg yolks and fresh passion fruit pulp (with seeds).
How To Store Passion Fruit Cheesecake
To keep your passion fruit cheesecake fresh, store it in the fridge inside an airtight container for up to a week, ensuring it’s completely cool first to prevent condensation and fogginess.
For longer storage, wrap individual slices in cling film and freeze for up to three months. Thaw overnight in the fridge when ready to enjoy, ensuring your cheesecake remains delicious anytime you crave a slice!
Tips And Tricks
- Ensure all ingredients are at room temperature to promote an even bake and smoother texture.
- Don’t skip pre-baking your crust; this small step prevents sogginess and ensures a perfect crunch with every bite.
- Experiment with flavor combinations, like adding citrus such as lime or lemon to enhance the unique, sweet taste of passion fruit for a tangy twist.
Passion Fruit Cheesecake
Ingredients
For the Crust:
- 1 ¾ cups graham cracker crumbs
- 2 tbsp white granulated sugar
- 1 tbsp unsalted butter, melted
For the Cheesecake Batter:
- 2 lbs full-fat cream cheese, room temp
- 1 ⅓ cups granulated sugar
- 2 tbsp cake flour
- 1 ½ tsp vanilla extract
- ¼ tsp fine salt
- 4 large eggs, room temp
- ⅔ cup sour cream, room temp
- ½ cup heavy cream, room temp
For the Passion Fruit Topping:
- 1 can sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh passion fruit pulp
Instructions
Prepare the Crust:
- Preheat oven to 320°F (160°C). Line a 10-inch springform pan with baking paper and grease with butter or spray.
- Mix graham crackers, sugar, and butter until well combined. Press into the bottom of the pan.
- Bake for 10 minutes, then cool.
Make the Cheesecake Filling:
- Beat cream cheese and sugar until fluffy. Mix in flour, vanilla, and salt.
- Add eggs one at a time, then stir in sour cream and heavy cream until smooth.
- Pour into cooled crust.
Bake the Cheesecake:
- Bake for 40 minutes at 320°F (160°C).
Add the Passion Fruit Topping:
- Whisk condensed milk, egg yolks, and passion fruit pulp.
- Pour over the partially baked cheesecake and return to oven.
- Bake for another 20 minutes or until set.
Cool and Set:
- Turn off oven, open door slightly, and let cheesecake cool in oven for 1 hour.
- Cool to room temperature, then chill in the fridge overnight.
I am a Passion Fruit lover so I had to try out this recipe. So delicious and I got many great comments about it. Thanks!
This passion fruit cheesecake is such a refreshing dessert. Not only is the cheesecake super creamy and delish – but I could eat that passion fruit topping by the spoonful.
I love making cheesecakes and hadn’t made a passion fruit one until I saw your recipe. It was super creamy, beautiful, and it worked perfectly!
this is the best Passion Fruit Cheesecake i’ve ever had! I can’t wait to make this one again!
Great recipe. I find cheesecake to be quite heavy so the passionfruit was great cutting through it. Will make again for sure.