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    You are here: Home / Cheesecakes / Passion fruit cheesecake

    Passion fruit cheesecake

    Published: Mar 15, 2021 · Modified: Apr 2, 2021 by Sarah Brooks

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    Passion fruit cheesecake with passion fruit coulis, a vintage fork in front, fresh passion fruit and passion fruit leave on the side, and rest of cheesecake in the background, with text overlay passion fruit cheesecake, KCAEIC.

    This passion fruit cheesecake is smooth, creamy and full of tangy passion fruit flavor. Wonderful on its own or with some homemade passion fruit coulis.

    Passion fruit cheesecake with passion fruit coulis, a vintage fork in front, fresh passion fruit and passion fruit leave on the side, and rest of cheesecake in the background
    Jump to:
    • Ingredients
    • How to make passion fruit cheesecake
    • How to serve
    • How to store
    • Looking for more yummy dessert recipes?
    • 📋 Recipe
    • 💬 Comments

    Passion fruit, incase you are not familiar with it, is a type of fruit that grow's on tropical vines. They are originally from Brazil and are very popular in South America, Australia and New Zealand, but less so in Europe and Northern America.

    Which is a great shame, because passion fruit are delicious! They have a wonderful tang that pairs beautifully with so many flavors. They are a very popular summer fruit in Australia, from cheesecake such as this one, to passion fruit ice cream and on top of our famous vanilla slices.

    This passionfruit cheesecake combines a no bake cheesecake with a tangy homemade passion fruit coulis for a show stopping dessert that will wow your friends and family and have them asking you for the recipe.

    Looking for more fresh passion fruit desserts? Why not try making my creamy passion fruit panna cotta or luxurious passion fruit curd. Delicious!

    Ingredients

    Passion fruit cheesecake ingredients, passion fruit, thickened cream, cream cheese, sugar, dessicated coconut, digestive biscuits, butter, gelatin.

    Passion fruit: I used fresh, ripe passionfruit for this recipe. You will need 1 and a ½ cups of seeded passionfruit pulp, which could be any where from six to fifteen or more passion fruits, depending on how big and juicy they are.

    If you can't get fresh passion fruit you could try using frozen passion fruit pulp or even tinned passion fruit. Look for one without any added sugar if possible. I recommend tasting the pulp. If its very sweet you may need to reduce the amount of added sugar in the recipe.

    Cream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.

    Cream: I use thickened cream which as a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.

    Sugar: white sugar is best in this recipe. You could use castor sugar if you prefer. I don't recommend using other types of sugar, they will be hard to dissolve and will compete with the flavors in this no bake cheesecake.

    Gelatin: a little bit of gelatin helps this no bake cheesecake set. Without it the amount of liquid is likely to prevent the cheese cake from setting properly and you would end up with cheesecake soup! Gelatin can vary in its strength depending on the brand, see the note the recipe card for a guide on how to check you have the right amount.

    Desiccated coconut: is finely grated coconut, commonly used in baking. The fine texture mixes in well with the biscuit base and gives a lovely extra kick to this cheesecake. I don't recommend using shredded coconut, it will be to big and may not combine well in the base. If you are not a fan of coconut you can leave it out and replace it with a little more biscuit crumbs.

    Butter: because butter makes most things taste better. In this recipe it binds and sets the base.

    Digestive biscuits: are a type of sweet whole meal cookie sold in Australia. If you can't get digestives you can use the same amount of Graham crackers or Graham cracker crumbs.

    Passion fruit cheesecake on a plate, with a vintage for, fresh passion fruit and leave on the side, and the rest of the cake in the background.

    How to make passion fruit cheesecake

    To make the base

    Grease and line your spring form pan. Crush up your biscuits into fine crumbs, either by breaking up and blitzing in a food processor. Or if you don't have one you can put them in a plastic bag on a chopping board, cover with a tea towel and carefully bash with a rolling pin. At a pinch a heavy small heavy based saucepan works to!

    Greasing springform tin before lining with baking paper.
    Adding desiccated coconut to biscuit crumbs.
    Adding melted butter to biscuit crumbs and coconut.
    Pressing down cheesecake base into tin with back of large spoon.

    Put the biscuit crumbs and coconut into a bowl and mix well. Melt the butter in a microwave in or in a pan on the stove top. Add the butter to the crumbs and mix well. Tip into prepared cake tin. Press down firmly with the back of a spoon and chill for at least one hour, and up to twenty four hours before filling.

    Hot tip: do not skip chilling the base. If its to hot when you add the filling it can make the filing weep, resulting in a soggy cheesecake base. If you are pressed for time on the day you can make the base the day before and store it in the fridge until you have time to make the filling.

    To make the filing

    Hot tip: Make sure your cream cheese is at room temperature. This can take any where from thirty minutes to one hour depending on where you live. If you cream cheese is to cold it won't mix in properly and is one of the main causes of lumpy or grainy cheesecake.

    Slicing open passion fruit.
    Straining passion fruit pulp,
    Adding strained passionfruit pulp to pot on stove.

    Cut open the passion fruit and strain the pulp. I use strained passion fruit pulp in the cheesecake for a wonderful smooth texture and some passion fruit coulis with seeds on top for extra texture. You will need about one and half cups of passion fruit pulp which becomes one cup of strained passion fruit pulp.

    Put the pulp into a small saucepan on the stove. Simmer on low, stirring frequently for about fifteen to twenty minutes or until the passionfruit has reduced to half a cup of liquid. Simmering the pulp to create a passion fruit reduction helps concentrate the flavor and gives a creamier cheesecake with plenty of punch. Allow the passion fruit reduction to cool.

    Adding sugar to room temperature cream cheese,
    Adding passion fruit pulp.

    Beat together the cream cheese and sugar until just smooth and combined. Fold in the cooled passion fruit pulp.

    Whipping cream to soft peaks.

    In a separate bowl whip the cream until soft peaks just form. Don't over whip the cream or it will curdle and you still need to do some more mixing of the cream.

    Sprinkling gelatin over cold water.
    Whisking melted gelatin.

    Put the water in a small microwave proof bowl. Sprinkle the gelatin evenly over the top in a thin layer, don't just tip it all into one spot. Allow the gelatin to bloom for five minutes. Once bloomed, heat very gently in the microwave until just melted, about ten to fifteen seconds depending on your microwave. Whisk the gelatin to ensure it all mixed in and melted. Allow to cool slightly while you complete the next steps.

    Hot tip: if you have over heated the gelatin its ok. Let it cool at room temperature for a bit before moving onto the next step. Do not be tempted to hurry this up by putting it in the freezer or even the fridge. You will end up with lump gelatin that will be very difficult to mix into the cheesecake.

    Add a couple of tablespoons of the cream to the gelatin to temper it and mix well. Add the gelatin cream mix into the rest of the cream and beat to combine.

    Hot tip: tempering the gelatin helps reduce the chance of it going lumpy. If its to hot or cold and goes lumpy Anyway when you add the cream you can carefully blitz it will an immersion/stick blender to make it smooth before adding it to the cream. This will help ensure a smooth, silky, lump free cheesecake.

    Tipping filling onto base.
    Smoothing down top of cheesecake with a spatula

    Add the cream mix to the rest of the cheese cake mix and fold in well. Pour onto chilled base and smooth down with a spatula. Chill in fridge for at least 12 hours to set.

    Removing baking paper from around cheesecake.
    Sliding cheesecake off bottom of cake tin with a large knife.

    To remove from tin carefully unclip the upper ring and remove. Peel back the side baking paper. Use a large sharp knife to carefully insert the knife between the base and the baking paper and slide onto a plate.

    How to serve

    Passion fruit cheesecake with passion fruit coulis, a vintage fork in front, fresh passion fruit and passion fruit leave on the side, and rest of cheesecake in the background

    To serve pop onto a plate, slice and enjoy! Amazing with some of my passion fruit coulis drizzles over the top. Delicious!

    How to store

    This cheesecake will store well in an airtight container in the fridge for up to three days.

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    Looking for more yummy dessert recipes?

    Why not try making

    • Passion fruit coulis
    • Passion fruit ice cream
    • Mini strawberry cheesecake
    • No bake mango cheesecake
    • Feijoa cheesecake
    • Biscoff Cheesecake

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Passion fruit cheesecake with passion fruit coulis, a vintage fork in front, fresh passion fruit and passion fruit leave on the side, and rest of cheesecake in the background

    📋 Recipe

    Close up passion fruit cheesecake with passion fruit coulis, a vintage fork in front, fresh passion fruit and passion fruit leave on the side.

    Passion fruit cheesecake

    Author: Sarah Brooks
    This passion fruit cheesecake is smooth, creamy and full of tangy passion fruit flavor. Wonderful on its own or with some homemade passion fruit coulis.
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe Rate Recipe
    Prep Time 30 minutes mins
    Chilling time 4 hours hrs
    Total Time 4 hours hrs 30 minutes mins
    Course Dessert, Snack
    Cuisine Austalian
    Servings 10 slices
    Calories 492 kcal

    Equipment

    • Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
    • Electric hand beaters or stand mixer

    Ingredients

    Base

    • 2 & ½ cups (250gms) digestive biscuits or graham cracker crumbs
    • ¼ cup (20 gms) desiccated coconut
    • 1 stick (115gms) butter

    Filling

    • 2 x 8 ounce (450gms) full fat cream cheese at room temp
    • 1 cup (250mls) thickened cream
    • ¾ cup (165gms) white sugar
    • 1 tablespoon (5gms) powdered gelatin
    • 2 tablespoons water
    • 9ish large fresh passion fruit (1 and a ½ cups pulp with seeds)

    Optional topping

    • 1 cup homemade or store bought passion fruit coulis

    Instructions
     

    Base

    • Line the base and sides of a spring form tin with baking paper.
    • Crush the biscuits. You can do this by breaking into pieces and adding to a food processor, or put them into a plastic bag, cover with a tea towel and gentle hit with a rolling pin.
    • Put the crumbs and coconut in a bowl and mix well.
    • Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute.
    • Pour the melted butter into the biscuit and coconut and mix until it resembles fine bread crumbs.
    • Pour into lined spring form tin and press down at the bottom to form a crust.
    • Chill in fridge for at least one hour and up to overnight.

    Filling

    • Cut open the passion fruit and strain the seeds. You will need about one and a half cups of of pulp with seeds to start with, which becomes one cup of strained passion fruit pulp.
    • Add the pulp to a small saucepan. Simmer on low for about 15 to 20 minutes, stirring frequently or until pulp has reduce to half a cup. Allow to cool.
    • Beat together cream cheese and sugar.
    • Add the cooled passion fruit reduction and mix well.
    • Whip the cream until soft peaks just form. Don't over beat the cream or it will curdle.
    • Put the water into a small microwave proof bowl. Sprinkle gelatin over the top and allow to bloom for five minutes.
    • Once bloomed heat gently in the microwave, for about 10 to just melt the gelatin. Whisk to ensure all the gelatin is melted.
    • Add a couple of spoonful's of cream to the gelatin to tempter it and mix well.
    • Pour the gelatin into the cream in a thin stream while mixing until its all mixed in.
    • Add the cream and gelatin mix into the rest of the cream cheese mix and fold in until well mixed.
    • For an extra smooth cheesecake you can blitz the mix briefly with a stick/immersion blender at this point. Move it around to blend through the mix, but don't over work it.
    • Pour the filling over the base. Smooth down. Chill in fridge for at least 4 hours, preferably over night.
    • To serve remove form spring form pan and carefully transfer to a plate. Fabulous on its own or with some of my homemade passion fruit coulis drizzled over the top. Delicious!

    Notes

    You can top this passion fruit with either my homemade passionfruit coulis or store-bought.
    The gelatin helps the cheesecake set, despite the liquid from the passion fruit.   If you leave it out your cheesecake is likely to turn to mush.
    Gelatin brands can vary widely in their strength.  
    In Australia I used McKenzie's Gelatin powder.  If you are outside Australia you could try using enough to set 4 cups (1000mls) of liquid.  Too much gelatin can make the cheesecake gummy and unpleasant so you may need to experiment with your brand to get the right balance.  
    NB to get the lovely high on this cake I used a slightly smaller 7 inch by 2 & ½ inch springform cake tin (18cm x 6.5cm). You can use a wider cake tin if that's what you have, but your cake will be flatter.

    Nutrition

    Calories: 492kcalCarbohydrates: 77gProtein: 8gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 27mgSodium: 421mgPotassium: 355mgFiber: 7gSugar: 40gVitamin A: 978IUVitamin C: 18mgCalcium: 74mgIron: 3mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: cheesecake with gelatin, no bake cheesecake, Passionfruit cheesecake
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    Passion fruit cheesecake with passion fruit coulis, a vintage fork in front, fresh passion fruit and passion fruit leave on the side, and rest of cheesecake in the background, with text overlay passion fruit cheesecake, KCAEIC.

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    Comments

      5 from 1 vote

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      Recipe Rating




    1. Sylvie says

      April 16, 2021 at 2:35 am

      5 stars
      I love cheesecake and I love passion fruit - this recipe was made for me! Love the tanginess and crunchiness the passion fruit topping adds to this cheesecake

      Reply
      • Sarah Brooks says

        April 16, 2021 at 12:52 pm

        Thanks Sylvie, you would love this then 🙂 Its such a great combination, creamy cheesecake with tangy passionfruit. Defiantly one of my husbands favorites.

        Reply
    2. April says

      May 16, 2021 at 3:44 am

      This looks great and I'd like to make it but how large a pan should I use for this recipe?

      Reply
      • Sarah Brooks says

        May 16, 2021 at 9:32 am

        Hi April, I used a slightly smaller 7 inch by 2 & ½ inch spring form cake tin (18cm x 6.5cm). You can use a wider cake tin if that's what you have, but your cake will be flatter. I'd love to know how it goes if you make it 🙂

        Reply
        • April says

          May 22, 2021 at 3:38 pm

          Hi again,

          Thanks for your quick reply - very helpful! I made this in a 6" spring form pan because I didn't have a 7" and it was dramatic (tall), delicious and is a definite keeper. Love that the Passion Fruit is in the actual cream cheese too - not just a topping. Next time I will try acetate to line the sides instead instead of parchment for a slightly neater appearance.

          Funny because I had my last batch of winter Passion Fruit that I almost tossed, coz we're tired of them, believe it or not. But so glad I didn't! I bet it will taste even better with my summer crop, which are sweeter!

          For those on the fence... This isn't overly sweet, the gelatin amount gives it the perfect texture and it's easy to make.

          Thanks for sharing the recipe!

          Reply
          • Sarah Brooks says

            May 23, 2021 at 2:01 am

            Hi April, I'm so glad you loved it! Sounds fabulous, well done 🙂 We have several passion fruit vines we planted last season and we looking forward to a bumper crop next year. If you have passion fruit that need using up you can also freeze my passion fruit coulis for another time. That's a great idea about the acetate, I'll try it myself next time. The baking paper is easy and accessible but can give the edges a bit of a wrinkled look.

            Reply
    3. Helen says

      February 19, 2022 at 6:18 am

      Confirming amount of gelatine required, as you stated 1 tablespoon, but then also 'amount required for 500ml liquid', which my McKenzie's packet says 1 1/2 to 2 teaspoons?

      Reply
      • Sarah Brooks says

        February 20, 2022 at 12:33 pm

        Hi Helen, if you are in Australia and using McKenzie's gelatine powder like the one pictured in the ingredients list photo, I use 1 tablespoon (5gms).
        Thanks for the pickup, I have updated the notes about using other brands of gelatine.

        Reply
        • Karen Ingram says

          March 10, 2022 at 7:44 am

          Can you freeze this cheesecake

          Reply
          • Sarah Brooks says

            March 14, 2022 at 1:28 am

            Hi Karen, I don't recommend freezing this cheesecake because the texture of the gelatine is likely to change once frozen. If you want to passionfruit flavor I would make a nobake cheesecake without gelatine to freeze, then add some of my passion fruit coulis once defrosted.

            Reply
    Passion fruit cheesecake with passion fruit coulis, a vintage fork in front, fresh passion fruit and passion fruit leave on the side, and rest of cheesecake in the background, with text overlay passion fruit cheesecake, KCAEIC.
    Sarah and Damian eating ice cream
    Ice cream from my favorite ice cream shop on our wedding - we even gave the guests gift vouchers for ice cream!

    Hi I’m Sarah and welcome to Keep Calm and Eat Ice-cream.

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    Passion fruit cheesecake with passion fruit coulis, a vintage fork in front, fresh passion fruit and passion fruit leave on the side, and rest of cheesecake in the background, with text overlay passion fruit cheesecake, KCAEIC.

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