Passionfruit Cheesecake

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This passionfruit cheesecake is a delicious dessert for any occasion. I make it with passionfruit pulp, vanilla extract, and cream cheese, and I pair it with a gluten free buttery crust. This lemon and passion fruit cheesecake is out of this world! I really think this is the best cheesecake ever because its subtle sweetness and hints of tart flavors create the perfect dessert combination.

I know you’re going to love this tangy passionfruit cheesecake. Its unique texture and bright flavor always make an impression on everyone who tries it. This cheesecake is way better than anything store-bought, and I love how easy it is to make. It’s perfect for parties, birthdays, holidays, casual luncheons, picnics on warm summer evenings, and pretty much any occasion you can think of.

Naturally gluten free, and refined sugar free with a vegan option, this fruity cheesecake checks every box I could ever hope for in a dessert. It also happens to be the ultimate tropical recipe, with a perfect blend of tangy and sweet that brings summer in every bite. My homemade cheesecake always pleases everyone, and it is another great option to enjoy alongside my ricotta pie and Vegan Lemon Tart.

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🥘 Ingredients

No one ever guesses that this delicious cheesecake is so easy for me to make using these simple ingredients from the grocery store:

Cheesecake Crust

Almond Flour: I love using almond flour because it is nutrient-dense and has a naturally nutty flavor. It works perfectly in place of graham crackers to keep this recipe gluten-free. It is also packed with healthy fats, protein, and fiber, which makes it a great substitute for all-purpose flour.

Unsalted Butter: I make sure the butter is fully melted before mixing. If I want to make this recipe vegan, I simply swap in vegan butter.

Monk Fruit: I like using granulated monk fruit sweetener as a low-calorie, sugar-free alternative to refined sugar. You can use regular granulated sugar at a 1:1 ratio, or try coconut sugar, maple syrup, or date sugar for different flavor options.

Cheesecake Filling

Cream Cheese: I use softened cream cheese because it is savory and slightly tart, making it one of the star ingredients in this homemade cheesecake. Using full-fat cream cheese gives this tropical cheesecake the creamiest texture.

Vanilla Extract: I always add pure vanilla extract for extra flavor in this lemon passionfruit cheesecake. After all, what is cheesecake without vanilla?

Lemon Juice: I prefer freshly squeezed lemon juice and usually need about one whole lemon for this recipe.

Eggs: I use whole eggs, both whites and yolks, to make the filling rich and smooth.

Sour Cream: I make sure the sour cream is at room temperature before mixing. If I’m making a vegan version, I use dairy-free sour cream.

Toppings

Frozen Or Fresh Passion Fruit Pulp: I use frozen passionfruit pulp from the frozen section at my local grocery store. You could also use passionfruit puree or jelly.

Agar Powder: I use agar as the perfect vegetarian substitute for gelatin. It’s completely plant-based, derived from marine algae, and gives this maracuya cheesecake its beautiful gelatinous topping.

🔪 How To Make

Here’s how I make this easy passionfruit cheesecake recipe. I make sure all the ingredients are brought to room temperature beforehand because this step is essential.

Preheat Oven And Bake Crust

Prep: First, I preheat the oven to 325 degrees Fahrenheit. I grease the springform pan and set it aside.

Create The Cheesecake Crust: Next, I mix the crust ingredients in a medium bowl until combined. The mixture should have the texture of fine crumbs.

Add Crust To Pan And Bake: I place the mixture into the greased pan and press it down evenly. Then I bake it for 12 to 15 minutes.

Make Cheesecake Filling

Mix Ingredients: Meanwhile, I mix the cream cheese with the sweetener, vanilla extract, and lemon juice in a large bowl until I get soft peaks. I like to use a hand mixer or electric mixer for this step. Then I add the eggs and gently fold in the sour cream.

Bake Cheesecake

Add Cream Cheese Mixture To Crust: I pour the cheesecake batter over the baked crust and spread it evenly using a spatula or the back of a spoon.

Bake Passionfruit Cheesecake: I bake the cheesecake for 50 to 55 minutes, or until it is almost set. I look for puffed edges as a sign that it’s ready.

Chill: I place the cheesecake on a serving plate and refrigerate it for 6 hours.

Make The Topping: I place the passion fruit puree, agar, and sweetener in a small saucepan over medium heat. I stir until the monk fruit sweetener has fully dissolved, then pour the passion fruit mixture on top of the cheesecake.

Refrigerate: I transfer the baked cheesecake to the refrigerator for 30 minutes. Then I slice it and serve it chilled.

📖 Variations

There are a few ways I like to customize this passionfruit cheesecake to suit different tastes and dietary preferences.

Make Bars: I love turning this recipe into cheesecake bars. Instead of using a round springform pan, I bake it in a similarly sized square pan. Once I’ve added the passionfruit topping and refrigerated it, I slice it into individual passionfruit cheesecake bars.

Make Single-Serving: I like to make these in a muffin tin for single servings that are about the same size as the original cheesecake slices.

Mango And Passionfruit: I sometimes replace ½ of the passionfruit pulp with mango pulp to make a passionfruit mango cheesecake. Soo…Yum!

🍽 Serving Suggestions

I like to serve each luscious passionfruit cheesecake slice with a scoop of lychee ice cream or tofu ice cream. Seriously it is a must try! 🙂

I also enjoy pairing it with a cup of coffee, a glass of tea, or a coconut milkshake. Sometimes, I like to add fresh slices of tropical fruit or a colorful Mexican fruit salad on the side, because why not!

🧊 Storage Directions

Refrigerating: I keep slices in an airtight container or wrap the cheesecake tightly with plastic wrap or cover it with aluminum foil. I store it in the fridge for 3 to 4 days.

Freezing: I slice my cheesecake and separate the slices with parchment paper. Then I transfer them to a freezer-safe container and freeze for up to 3 months. I thaw individual slices in the fridge overnight before serving.

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