Passionfruit Cheesecake RecipeThis post may contain affiliate links. Please read my disclosure.
This passion fruit cheesecake is perfect for warm spring and summer evenings. Made with passionfruit pulp, vanilla extract, and cream cheese and paired with a gluten-free buttery crust, this lemon and passionfruit cheesecake is out-of-this-world delicious! 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! Perfect for parties, birthdays, holidays, luncheons, picnics on warm summer evenings, and so much more.
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Naturally gluten-free, keto, and refined sugar-free with a vegan option, this 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 This Recipe…
- All Natural: This 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 passionfruit cheesecake is super flavorful.
- Easy to Make: No water bath needed! It’s easy to make with minimal steps!
How To Make The Best Passionfruit Cheesecake
Ingredients List and Notes
For the Crust
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.
Butter: Make sure the butter is melted! To make this recipe vegan, simply use a 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.
For the Filling
Cream Cheese: Savory and tart, softened cheese is one of the star ingredients of this homemade cheesecake recipe. 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 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
Passionfruit 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 cheesecake its gelatinous texture and topping!
Step by Step Instructions
For this recipe, make sure the ingredients are brought to room temperature beforehand! It is essential this step is done. Read the recipe card for the full steps and details.
Preheat Oven and Bake Crust
Preheat the Oven and Prepare Pan: 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 the Filling
Mix Ingredients: Meanwhile, mix the cream cheese with the sweetener, vanilla extract, and lemon juice in a large bowl until you have soft peaks. Add the eggs and fold in the sour cream.
Bake Your Cheesecake
Pour Over the Crust: Pour the cream cheese mixture over the baked crust. Spread with a spatula or with the back of a spoon.
Bake the Passionfruit Cheesecake: Bake cheesecake for 50-55 minutes or until it’s almost set. The edges should be puffed.
Make the Passion Fruit topping, Refrigerate and Serve
Chill: Place the cheesecake in the refrigerator 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 cheesecake to the refrigerator for 30 minutes and serve cool.
All types of things! You can eat it fresh, or it enjoy it in 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.
People of all ages will enjoy this deliciously tangy passionfruit cheesecake recipe! It’s a real crowdpleaser!
Variations and Substitutions
Vegan Option: To make this recipe vegan, use vegan cream cheese, dairy-free butter, vegan sour cream and replace the eggs with cashew cream, coconut cream, or silken tofu.
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.
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 bars!
Expert Tips for This Passionfruit Cheesecake
- 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.
- 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 overmixing as this can cause the cheesecake to crack.
- Using a whole cup of fresh 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 number 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 tart enough to contrast with the cheesecake.
- If using a frozen pulp, make sure to measure it after it has been thawed.
- Keep this cheesecake in the refrigerator in an airtight container for up to five days.
- 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.
More Easy Cheesecake or Dessert Recipes!
- Tasty Cheesecake Bites
- Best Chocolate Cheesecake
- Ricotta Pie
- Gluten-Free Lemon Bars
- Lemon Tartlets
- 30 Low Sugar Desserts
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- 1 ½ cups almond flour
- ⅓ cup butter melted
- 3 tablespoons monk fruit sweetener granulated
- 24 ounces cream cheese room temperature
- 1 cup monk fruit sweetener granulated
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 4 eggs room temperature
- 1 cup passionfruit pulp
- 1 teaspoon agar powder
- 2 tablespoons 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 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.