Fresh Passion Fuit Cheesecake
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Looking for a Fresh Passion Fruit Cheesecake that’s silky, vibrant, and full of tropical flavor? This recipe delivers—no gelatin, no complicated prep, no water bath, and no fancy techniques. Just fresh passion fruit, a buttery crust, and a rich, creamy filling that will bake as you want it.
Made with graham cracker crust, cream cheese, and Greek yogurt, this creamy baked passion fruit cheesecake is both creamy and tangy. Think of it as a tropical twist on a traditional cheesecake recipe—smooth, rich, and fruity. Perfect for summer parties or when you just need a slice of sunshine.
No fancy skills required. Just blend, bake, and chill. Ready to bake? Let’s get started!
If you love cheesecake as much as we do, don’t miss our Basque Burnt Cheesecake, the refreshing No Bake Mango Cheesecake, and the adorable Mini Japanese Cotton Cheesecake.
Did you know?
Brazil is the world’s foremost producer of Passion Fruit in the world followed by Ecuador, Colombia, and Peru. In Asia, major producers include Indonesia, Vietnam, and Thailand. Kenya is a leading producer in Africa.
In the USA, California, Florida, Hawaii, and Puerto Rico are the states that produce Passion Fruit.
So, if you live in any of these areas, buy Fresh Passion Fruit instead of frozen puree. It’s there for you!
Source: Fairfield Market Research
Why we love 💕the Fresh Passion Fruit Cheesecake
• 🍰 Classic with a Tropical Twist: A baked cheesecake that stays true to tradition but shines with bright, tangy passion fruit flavor.
• 🥭 Creamy Texture: Made with cream cheese and Greek yogurt, it’s smooth, rich, and perfectly balanced—not too heavy, not too light.
• 🌞 Perfect for Summer Parties: Whether you’re hosting a backyard BBQ or need a make-ahead dessert, this baked cake will steal the dessert show.
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🕐Instructions: How to make the Fresh Passion Fruit Cheesecake
Check the recipe card at the end of the page for full instructions. Here are the ingredients:
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FAQs
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How do you prepare passion fruit pulp for baking?
Cut the passion fruit in half and scoop out the pulp. Strain through a fine mesh sieve to remove seeds.
Can I use frozen passion fruit puree?
Absolutely. Just make sure it’s 100% passion fruit with no added sugar. Thaw and strain if needed. Frozen puree works perfectly for both the cheesecake filling and the coulis topping.
Note: I would suggest that if you are based in an area or region that produces passion fruit, buy fresh and make fresh passion fruit pulp. You will love it.
Can this baked passion fruit cheesecake be made ahead?
Yes! You can bake it a day in advance. Once cooled, store it in the fridge, covered, for up to 3 days. Add the passion fruit coulis just before serving for the freshest look.
Can this recipe be made gluten-free?
Definitely. Swap the graham cracker crumbs for a gluten-free alternative. The rest of the ingredients are naturally gluten-free, so it’s an easy switch.
Can I make this cheesecake without eggs?
For a baked cheesecake, eggs are key for structure and creaminess. If you need an egg-free option, I suggest trying a no-bake passion fruit cheesecake instead. The texture will be different but still creamy and delicious.
Can I freeze passion fruit cheesecake?
You can. Typically cheesecake is made to be consumed fresh, within a few days. I prefer my cheesecake fresh. If you must freeze, wrap it tightly without the coulis topping. Thaw in the fridge overnight. The texture may slightly change, but the taste will be the same -creamy and tangy.
📖RECIPE CARD
Fresh Passion Fruit Cheesecake
Equipment
- stand mixer (or handheld mixer)
- large and small bowls
- 9-inch springform pan
- small saucepan
- fine mesh sieve
Ingredients
Graham Cracker Crust:
- 18 graham crackers crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Cheesecake Filling:
- 8 ounces cream cheese, softened
- ½ cup Greek yogurt
- ½ cup heavy cream
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup seedless passion fruit pulp sifted to remove seeds
- 1 cup granulated sugar
Passion Fruit Coulis Topping:
- ½ cup passion fruit pulp
- 1 tablespoon lemon juice
- ¼ cup sugar
- 1 tablespoon cornstarch
Instructions
Graham Cracker Crust:
- Preheat your oven to 350℉ (175℃)
- Prepare a 9-inch springform pan with parchment paper on the bottom and on the sides
- In a medium bowl, stir together graham cracker crumbs, melted butter, and sugar until well combined
- With a silicone spatula transfer the mixture into the bottom of a 9-inch springform pan
- Press the mixture evenly into the bottom of the pan using the base of a glass and then with your fingers around the edges
- Bake for 10 minutes, then set aside to cool while preparing the cheesecake filling
- Lower the oven heat to 325℉ (160℃)
How to prepare the Seedless Passion Fruit Pulp:
- To prepare the seedless passion fruit pulp, cut the passion fruits in half and scoop the pulp into a fine mesh sieve placed over a bowl. Press the pulp through the sieve with the back of a spoon to extract the juice and pulp, leaving the seeds behind.
Cheesecake Filling:
- With a handheld or stand mixer, beat the cream cheese and sugar together in large bowl until smooth and creamy
- Add the vanilla extract and mix until combined
- Add the eggs one at a time, beating well after each addition
- Mix in the Greek yogurt and heavy cream until fully incorporated
- Sift and fold in the seedless passion fruit pulp until evenly distributed
- Pour the cheesecake filling over the cooled crust, smoothing the top with a silicone spatula
- Bake in the preheated oven for 60 minutes, or until the center is almost set (it should still be slightly jiggly in the middle)
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour
- Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight
Passion Fruit Coulis Topping:
- In a small saucepan, combine the passion fruit pulp and sugar
- Cook over medium heat until the sugar is dissolved
- In a small bowl, mix the cornstarch with the lemon juice to make a paste
- Add the cornstarch paste to the passion fruit mixture, stirring constantly until it thickens, about 3-5 minutes
- Remove from heat and let it cool to room temperature
Assembly:
- Once the cheesecake is chilled, pour the cooled passion fruit coulis over the top, spreading it evenly
- Refrigerate the cheesecake for another hour to allow the topping to set
- Carefully remove the cheesecake from the springform pan and transfer it to a serving plate
- Slice and serve chilled. Enjoy!
Notes
- You should cool cheesecake in the springform pan. Leaving it in the pan during cooling helps prevent it from cracking or collapsing. Once cooled, the cheesecake will shrink slightly away from the sides of the pan. As a result, the cheesecake removal is easier.
