Tropical passionfruit cheesecake is tangy, sweet, citrusy, and is the perfect dessert for extra special occasions. While it’s silky smooth and thick like the traditional cheesecake, the passionfruit syrup adds so much flavor and the presentation with the passionfruit seeds shining through is exquisite.
When I tell you this is the best cheesecake to serve when you want tropical vibes, I am not lying! Usually cheesecakes are one of the last desserts that feel light, but the passionfruit flavor really shines in this one. It’s ranking right up there with lemon cheesecake for me!
If you are a cheesecake lover, you have to try my brownie cheesecake and mini Oreo cheesecakes. I love incorporating that rich and creamy flavor into other desserts like cherry cheesecake tacos and strawberry cheesecake trifle too.
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🍰 Ingredients:
Graham Cracker Crust Ingredients:
- graham cracker crumbs, granulated sugar and salted butter – if using unsalted butter, add a pinch of salt.
Cheesecake Ingredients:
- full fat cream cheese – soften at room temperature so the cheesecake base is easier to mix. Full-fat cream cheese keeps the batter rich and thick because of the higher fat content.
- Pantry staples: granulated sugar, salt, all-purpose flour, vanilla.
- heavy whipping cream, sour cream, and eggs – bring to room temperature so more air doesn’t have to be added by mixing for longer.
- passionfruit syrup – can usually be found on the liquor and beverage mixing aisle at grocery stores.
- passionfruit pulp – this is optional but looks pretty with the passion fruit seeds shining through and makes the syrup thicker. You may also be able to find some in the frozen section. If you live in a warmer climate, you might grow your own passionfruit vine. My grocery store has an exotic fruits section where I can find fresh passionfruit.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Garnish passion fruit cheesecake with homemade whipped cream by beating 1 cup of heavy cream and 3 tablespoons of powdered sugar. Mix cream in a large bowl on low speed until soft peaks form. Add the sugar, then mix on medium or high speed until stiff peaks form. Use an offset spatula to spread over top or pipe decorations.
Substitutions and Variations
- Fresh passionfruit – this tropical fruit may be hard to find in some places and is more popular during the warmer months, but you mix the passion fruit puree in with the syrup to go over top of the cheesecake.
- No bake passionfruit cheesecake – follow my traditional no bake cheesecake recipe, then add the passion fruit topping at the end as directed.
- Crust – you can also make this delicious cheesecake and replace the graham cracker crumbs with golden Oreos.
- Passionfruit curd – if desired replace the syrup topping with store-bought or homemade passion fruit curd. Use my lemon curd recipe, and omit the lemon juice and zest. Use 1 cup of passionfruit puree and follow the remaining instructions.
- Thicker syrup – In a small saucepan over medium heat, combine the passion fruit syrup and 1 cup of frozen or fresh passion fruit puree. Simmer until thickened. If desired, use 2 tablespoons of cornstarch and 2 tablespoons of water to make a slurry, then pour in. Allow the syrup to cool to room temperature and pour over the chilled cheesecake.
🔪 Instructions:
PREP:
Grease a springform pan and line the bottom with parchment paper. Preheat the oven to 325 degrees.
Step 1: Add the graham crackers to a food processor and pulse into fine crumbs. Combine with the melted butter and ⅓ cup of sugar until mixed.
Step 2: Press the graham cracker mixture into the bottom of the pan in an even layer, so it also goes halfway up the sides. Chill or freeze while making the the next layer.
Step 3: In a medium bowl, beat 1.5 cups of sugar with the cream cheese and whip until fluffy.
Step 4: Add the sour cream, heavy cream, flour, salt, and vanilla.
Pro Tip: Do not mix the eggs with an electric mixer or whisk attachment. This adds more air into the batter and will cause cracking and puffing during the baking process.
Step 5: Mix in the eggs by hand one at a time. Stir gently.
Step 6: Stir in ½ cup of passionfruit syrup, save the rest for the topping.
Step 7: Pour the cheesecake batter over the crust.
Step 8: Wrap the pan in two layers of foil and place into a larger pan filled with 1 inch of water.
Step 9: Bake for 60-70 minutes. The center will be jiggly, while the outer edges will be set. Continue cooking for 5-10 minutes more if it’s really jiggly (sloshes) when you shake the pan. Turn off the oven and keep the door shut for 20 minutes. Then crack the oven door for an additional 20 minutes. Remove the baked cheesecake from the oven and allow it to cool to room temperature. Chill in the refrigerator for at least 3 hours.
Step 10: Top the cheesecake with the passion fruit syrup. You can use either the sweetened store-bought syrup or follow the instructions above in the “Substitutions and Variations” section to simmer down fresh/frozen fruit and incorporate the pulp and seeds into your syrup for a beautiful presentation.
SERVE: Use a serrated knife to cut into individual slices and serve.
Recipe Tips for Cheesecake Passionfruit
- Do not use passionfruit juice in place of the syrup, it’s not the same. If juice is all that is available, you can add sugar to taste and simmer on the stovetop until thickened. Add a cornstarch slurry, if needed, to thicken further.
- This is a great recipe to make ahead of time and add the syrup over top just before serving.
- Once you turn off the oven, the cheesecake may look underbaked, but it should be wobbly. By turning the oven off, the residual heat will allow it to cool down slowly which makes a creamy, smooth, perfectly cooked cheesecake.
- Don’t skip the water bath. It helps to add moisture to the oven and prevents cracking. If you don’t have a pan larger enough for the spring form to fit in, place a pan of water on the lower rack beneath your cheesecake.
- Use the large sheets of aluminum foil so that each sheet of foil completely covers the bottom and up the sides of the springform pan. If you are using smaller foil pieces and overlapping them, water WILL get in. Trust me.
- If you slice the cake before it has set, it will be runny. Chilling for at leas 3 hours after the slow cool down is critical.
Fun Fact
Passionfruit is native to South America and is technically a berry. – Tiny B Chocolate
Recipe FAQs
Keep leftover cheesecake covered with plastic wrap or in an airtight container in the refrigerator up to 1 week or freeze for 3 months. If you are making a no bake passion fruit cheesecake, we do not recommend freezing it as the texture changes when thawed.
Passionfruit have a unique combination of sweet and sour flavors. The taste can vary depending on its ripeness. When it’s perfectly ripe, the fruit is sweet with a pleasing tartness, and it has a distinct, tropical flavor. The outer skin may be wrinkled, which is often an indication that is it ripe and ready to eat. If the fruit is unripe, it can be more sour and less sweet. The level of sweetness and tartness can also vary between different varieties. Overall, passionfruit is known for its delightful and exotic flavor, which is a balance of sweet and sour notes.
More Luscious Cheesecake Recipes
If you tried this Passionfruit Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Passionfruit Cheesecake
Ingredients
Graham Cracker Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup salted butter melted
Cheesecake Ingredients:
- 3 – 8 oz. packages cream cheese softened
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ cup heavy whipping cream plus more for topping
- ½ cup sour cream room temperature
- 3 large eggs room temperature
- 1 ½ cups passionfruit syrup divided
- Pulp of 2 passion fruit optional
Instructions
- Grease a 9” springform pan and line the bottom with parchment paper.
- Preheat the oven to 325°F.
- In a medium mixing bowl or directly in the base of the springform pan, stir together graham cracker crumbs, melted butter, and ⅓ cup granulated sugar until thoroughly combined.
- Press graham cracker mixture into the springform pan, creating a thick, even layer across the bottom and halfway up the sides of the pan. Pack down the crumbs so that the crust holds together. Place in the fridge or freezer to firm while preparing the cheesecake filling.
- In a large mixing bowl, beat the cream cheese and 1 ½ cups granulated sugar with a hand mixer (or standing mixer) until light and fluffy.
- Add salt, flour, vanilla, heavy cream, and sour cream. Mix just until combined.
- By hand, mix in the eggs, one at a time. Stir gently to prevent extra air from getting into the mixture.
- Stir in ½ cup of passionfruit syrup, reserving the remainder to top the finished cheesecake.
- Transfer the cheesecake mixture into the graham cracker crust.
- Wrap the springform pan in TWO LAYERS of aluminum foil (to prevent water from getting in) and place the pan into a larger vessel that can hold water at least 1” up the sides of the pan.
- Fill with water to create a water bath for the cheesecake.
- Bake for 60-70 minutes. The cheesecake should appear matte across the top surface and the outer edges should be set but the center will be jiggly when you shake it gently. Continue cooking for 5 or 10 more minutes if the whole cheesecake is very jiggly. After 60-70 minutes, turn off the oven, keeping the door closed for 20 minutes. After this 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes.
- Remove the cheesecake from the oven. Allow to cool the rest of the way and then transfer to the refrigerator to chill for at least 3 additional hours.
- Top the chilled cheesecake with passionfruit syrup. For a thicker syrup and to incorporate fresh fruit (if available), place 1 cup of passionfruit syrup and the pulp of 2-3 fruit in a small saucepan. Bring to a simmer and cook until thickened. You can also add a cornstarch slurry (stir to dissolve 2 teaspoons cornstarch in 2 teaspoons of cold water). Whisk the slurry into the simmering syrup until mixture has thickened. Allow the syrup to cool to room temperature. Pour over the top of the chilled cheesecake and serve.
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Notes
Keep leftover cheesecake covered with plastic wrap or in an airtight container in the refrigerator up to 1 week or freeze for 3 months. If you are making a no bake passion fruit cheesecake, we do not recommend freezing it as the texture changes when thawed. Notes: Mixing the eggs with an electric mixer adds too much air to the batter and will cause cracking. Only mix these by hand. The lower temperature, water bath, and allowing the cake to sit in the oven once it is off all contributes to a nice smooth, creamy, and uncracked cheesecake. Follow these steps carefully. Do not slice until the cheesecake has set, or else it will be runny. Chill thoroughly. We find passionfruit syrup on the liquor aisle with other mixers and special flavorings. Fresh passionfruit may be hard to come by, but you may be able to find it in the frozen section as well. If you can’t find either, it’s okay because the syrup is very flavorful.
Nutrition
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