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This passionfruit cheesecake is a delicious dessert for any occasion. Made with passionfruit pulp, vanilla extract, and cream cheese and paired with a gluten-free buttery crust, this lemon and passion fruit cheesecake is out-of-this-world! This really is the best cheesecake ever, thanks to its subtle sweetness and hints of tart flavors that create the perfect dessert combination!
You’re going to love this tangy passionfruit cheesecake! With a unique texture and flavor, this fruity cheesecake recipe makes an impression on anyone.
Way better than store-bought cheesecake, this homemade dessert is such an easy recipe that is great for all occasions! It’s perfect for parties, birthdays, holidays, luncheons, picnics on warm summer evenings, and so much more.
Naturally gluten-free, keto, and refined sugar-free with a vegan option, this fruity cheesecake encompasses everything you could ever hope for in a dessert recipe– healthy, rich, and creamy. The ultimate tropical recipe, this summer dessert is the perfect blend of tangy and sweet. This homemade cheesecake will please everyone!
👩🏽🍳 Why You’ll Love Passionfruit Cheesecake
- All Natural: This fruit topped cheesecake recipe is made with real ingredients only. The perfect low sugar treat for when you’re wanting something delicious, but not unhealthy.
- Delicious: Bright flavors that go along with almost any other recipe, this baked passionfruit cheesecake is super flavorful.
- Easy to Make: No water bath needed! It’s easy to make with minimal steps!
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No one will ever guess that this delicious cheesecake was so easy to make with just simple ingredients from the grocery store.
Cheesecake Crust Ingredients
- Almond Flour: Nutrient-dense with a nutty flavor, almond flour is a great substitute for graham crackers (to make this recipe gluten-free)! Almond flour is also loaded with healthy fats, protein, and fiber, making it a great substitute to all-purpose flour.
- Unsalted Butter: Make sure the butter is melted! To make this recipe vegan, simply use vegan butter.
- Monk Fruit: Granulated monk fruit sweetener is a low-calorie and sugar-free substitute for refined sugar. Feel free to use regular granulated sugar with a 1:1 ratio. You could even try this recipe with coconut sugar, maple syrup, or date sugar.
Cheesecake Filling Ingredients
- Cream Cheese: Savory and tart, softened cheese is one of the star ingredients of this homemade cheesecake recipe — using full fat cream cheese will give this tropical cheesecake the silliest texture. If following a dairy-free diet, then you can use plant-based cream cheese.
- Vanilla Extract: Pure vanilla extract is used for additional flavor in this lemon passionfruit cheesecake. What is cheesecake without vanilla?
- Lemon Juice: Freshly squeezed lemon juice is preferred. You will need about one whole lemon for this recipe.
- Eggs: You’ll need whole eggs (whites + egg yolks).
- Sour Cream: The sour cream needs to be at room temperature. Use dairy-free sour cream if vegan.
- FOR THE TOPPING
- Frozen Or Fresh Passion Fruit Pulp: I used the frozen passionfruit pulp from the frozen section at the local grocery store. Passionfruit puree or jelly will work.
- Agar Powder: The perfect vegetarian substitute for gelatin powder, agar is totally plant-based and derived from marine algae. Agar agar is what gives this maracuya cheesecake its gelatinous texture and topping!
🍲 Ingredient Substitutions
- Substitute For Agar Agar: If you do not have agar powder, you can try to substitute it with corn starch, arrowroot powder, or xanthan gum.
- Extract: Substitute your favorite fruity or nutty extract for some or all of the vanilla juice.
- Citrus: Use lime juice, orange juice, or grapefruit juice for a different flavor profile.
- Sour Cream: Use Greek yogurt, instead.
🔪 How To Make Passionfruit Cheesecake
Here’s how to make this easy passionfruit cheesecake recipe. For this recipe, make sure the ingredients are brought to room temperature beforehand! It is essential this step is done. For more detailed instructions and nutrition facts, see the recipe card below.
Preheat Oven And Bake Crust
Prep: First, preheat the oven to 325 degrees Fahrenheit. Grease the springform pan and set it aside.
Create The Cheesecake Crust: Next, in a medium bowl, mix the crust ingredients until combined — it’ll be the texture of fine crumbs.
Add Crust To Pan And Bake: Place the mixture into the greased pan and press down. Bake for 12-15 minutes.
Make Cheesecake Filling
Mix Ingredients: Meanwhile, in a large mixing bowl, mix the cream cheese with the sweetener, vanilla extract, and lemon juice in a large bowl until you have soft peaks. I recommend using a hand mixer or electric mixer for this step. Add the eggs and fold in the sour cream.
Add Cream Cheese Mixture To Crust: Pour the cheesecake batter over the baked crust. Spread with a spatula or with the back of a spoon.
Bake Passionfruit Cheesecake: Bake cheesecake mixture for 50-55 minutes or until it’s almost set. The edges should be puffed.
Make The Passionfruit Topping For Cheesecake, Refrigerate, Serve
Chill: Place the cheesecake on a serving plate and refrigerate for six hours.
Make The Topping: Place passion fruit puree, agar, and sweetener in a small saucepan over medium heat. Finally, stir until the monk fruit has fully dissolved. Add the passion fruit mixture on top of the cheesecake.
Refrigerate: Transfer the baked cheesecake to the refrigerator for 30 minutes. Slice and serve cool.
💭 Expert Tips
- Keep The Oven Closed: Don’t open the oven door during the baking time, or the cheesecake probably end up with a crack in the middle! If you do end up with cracks, don’t worry: the flavors will not be impacted at all. I had to make this cheesecake three times to avoid cracks.
- Use Different Mixing Tools: The mixing in this recipe can be done with a hand-held or electric stand-up mixer. If you use a stand-up mixer, set it a low speed to avoid over-mixing as this can cause the cheesecake to crack.
- Get Rid Of The Seeds: Using a whole cup of fresh passionfruit pulp comes with a lot of passionfruit seeds. I don’t mind them at all! If you do mind the seeds, it is easy to filter the pulp with a strainer to reduce the number of seeds that go through.
- Switch Up The Sweetener: Feel free to adjust the sweetener for the topping as needed. I like this recipe for passionfruit cheesecake to taste a little tart enough to contrast with the cheesecake.
- Measure Carefully: If using a frozen pulp, make sure to measure it after it has been thawed.
- Prep For Easy Removal and Clean-Up: If you’re not using a spring form pan and using a cake pan instead, line your pan with parchment paper for easy removal of the cheesecake.
- Make Bars! This recipe makes the perfect cheesecake bars. Instead of a round springform cake tin, bake in a similarly sized square tin. Then once you have added the passionfruit mixture to the cheesecake and refrigerated it, slice it into individually sized passionfruit cheesecake bars!
- Make Single-Serving Cheesecakes: Make these in a muffin tin for single servings that are similar in size to the original.
- Mango And Passionfruit Cheesecake: Replace half of the passion fruit pulp with mango pulp to turn this into a passionfruit mango cheesecake recipe!
🍽 Serving Suggestions
This cheesecake hardly needs anything to elevate it — it’s an upgrade to traditional cheesecake all on its own. But if you do want to add more goodness, here are a few suggestions.
- With Ice Cream: Try serving each luscious passionfruit cheesecake slice with a scoop of lychee ice cream, tofu ice cream, vegan matcha ice cream, or mango nice cream.
- Drinks: A cup of coffee, a glass of tea, or a coconut milkshake all pair well.
- Fresh Fruit: Add fresh slices of tropical fruit or a colorful Mexican fruit salad on the side.
- Other Toppings: Try adding a dollop of whipped cream, a sprinkle of lemon zest or lime zest, or a drizzle of white chocolate, passionfruit syrup, caramel, or passion fruit sauce.
🙌 Dietary Adaptations
Vegan Option: To make this maracuya cheesecake recipe vegan, use vegan cream cheese, dairy-free butter, and vegan sour cream, and replace the eggs with cashew cream, coconut cream, or silken tofu.
- Store In The Refrigerator: Keep slices in an airtight container or wrap the cheesecake tightly with plastic wrap or cover with aluminum foil. Keep in the fridge for 3-4 days.
- Store In The Freezer: Slice your cheesecake and separate the slices with parchment paper. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw individual slices in the fridge overnight before serving.
You can use fresh passion fruit for all types of things! You can eat it on its own, or enjoy it in sweet or savory recipes. It works great in salad dressings or marinades, or you can add it to ice creams, smoothies, cakes, and so much more.
Absolutely! The seeds are easily digestible and contain even more nutrients.
Yes! We did not use a water bath for this homemade cheesecake recipe, and the results were amazing! The key is the multiple bake times and chilling it in the refrigerator in between.
Passion fruit is definitely a very healthy and nutritious fruit! It’s packed with antioxidants, fiber, vitamins and minerals – and helps with heart health and overall digestive health as well.
🍰 More Easy Cheesecake And Dessert Recipes!
- Tasty Cheesecake Bites
- Best Chocolate Cheesecake
- Ricotta Pie
- Sugar Free Angel Food Cake
- Gluten Free Tres Leches Cake
- Peach Cobbler Pound Cake
- Lemon Bars With Graham Cracker Crust
- Vegan Lemon Tart
- Low Sugar Desserts
Love this plant based dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
- 1 cup passionfruit pulp
- 1 tsp agar powder
- 2 tbsp monk fruit sweetener granulated
- For this recipe, it important the ingredients are at room temperature. Leave the ingredients on the counter 3-4 hours prior to using them.
- Next, preheat the oven to 325 degrees Fahnrenheit. Next, grease an 8" round cake tin with a loose base (e.g. a springform pan) with an abundance of butter.
- In a medum bowl, mix the ingredients for the crust until combined. The result will be a coarse mixture. Place the mixture into the greased mold and firmly press down to make a thick crust. Bake the crust for 12-15 minutes until golden brown.
- In the meantime, mix to combine the cream cheese with the sweetener, vanilla extract, and lemon juice. Add the eggs one at a time, mixing the whole time.
- Finally, add the sour cream and incorporate it with a spatula.
- Next, pour the cream cheese mixture over the baked crust. Evenly spread the cream cheese across the crust.
- Bake the cheesecake for 50-55 minutes or until it's almost set (it will still slightly wobble in the center) and the edges have puffed. Don't open the door during the baking time or the cheesecake will probably end up with a crack in the middle. Turn off the oven and leave the cheesecake in the oven to completely cool.
- Next, place the cheesecake into the refrigerator for six hours until set.
- To make the passionfruit topping, simply place passion fruit pulp, agar, and sweetener in a saucepan over medium heat. Stir until the monk fruit is dissolved. Let it cool before pouring over the cheesecake. Refrigerate for 30 minutes to harden.
- Don’t open the oven door during the baking time, or the cheesecake probably ends up with a crack in the middle! If you do end up with cracks, don’t worry: the flavors will not be impacted at all. I had to make this cheesecake three times to avoid cracks, so it is not that easy to prevent them.
- The mixing in this recipe can be done with a hand-held or electric stand-up mixer. If you use a stand-up mixer, set it at the lowest speed to avoid overmixing as this can cause the cheesecake to crack.
- Using a whole cup of passion fruit pulp comes with a lot of seeds. I don’t mind them at all! If you do mind the seeds, it is easy to filter the pulp with a strainer to reduce the amount of seeds that go through.
- Feel free to adjust the sweetener for the topping as needed. I like my passionfruit cheesecake to taste a little sour enough to contrast with the cheesecake.
- If using a frozen pulp, then make sure to measure it after it has been thawed.
- Keep this cheesecake in the refrigerator for up to five days.