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Passionfruit Cheesecake Recipe

ByOlivia

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The Comfort of Passionfruit Cheesecake Recipe

There’s something soothing about settling into a slow weekend afternoon with a slice of luscious cheesecake, and this Passionfruit Cheesecake Recipe truly elevates that moment. The velvety cream cheese base paired with the bright, tropical passionfruit puree feels like a gentle sunshine on your palate, perfectly balancing richness with a refreshing zing.

I love how the biscuit crust brings a subtly spiced crunch—the Lotus Biscoff cookies lend that caramelized depth that just pulls the whole dessert together. You’ll notice as you slice through the cake, its lightly crisp edges give way to a silky, dreamy center that wobbles ever so slightly when it comes out of the oven. It’s truly a dessert that invites you to pause and savor.

If you’re new to cheesecakes or just looking for a reliable recipe to impress friends, this one’s approachable without sacrificing any of that indulgent charm. Plus, the passionfruit topping adds that final aromatic note that’ll have everyone asking for seconds.

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What Makes It Irresistible

  • Layered flavor: Comforting, rich, and beautifully balanced.
  • Easy method: Steps designed for any skill level.
  • Adaptable: Works with pantry swaps and seasonal twists.
  • Prep-friendly: Can be made ahead without losing quality.

Ingredient Guide

A round cheesecake with three visible layers sits on white parchment paper on a wooden board placed on a white marbled surface. The bottom layer is thick and dark brown with a crumbly texture, acting as the crust. The middle layer is thick and creamy pale beige with a smooth soft surface. The top layer is a glossy bright yellow topping scattered with small round black seeds, evenly spread. One slice is being lifted by a gold spatula, showing clean edges and clear layers. In the bottom right corner, a slice sits on a speckled white plate on the white marbled surface. The scene is warmly lit, highlighting the shiny yellow topping. photo taken with an iphone --ar 4:5 --v 7 — Passionfruit Cheesecake, Tropical Cheesecake Recipe, Easy Cheesecake with Passionfruit, No-Bake Passionfruit Dessert, Summer Cheesecake Ideas
  • Lotus Biscoff Biscuits: These give the crust its signature caramelized crunch; you can swap with graham crackers or digestive biscuits if unavailable.
  • Brown sugar: Adds a hint of molasses flavor and helps the crust hold together beautifully.
  • Unsalted butter: Melted to bind those crumbs into a firm, buttery base.
  • Cream Cheese: The heart of the cheesecake—make sure it’s softened to room temperature for smooth mixing.
  • Granulated sugar: Sweetens gently without overpowering the tangy notes.
  • Greek Yogurt: Adds tang and a silkier texture, plus a touch of creaminess.
  • Vanilla extract: Just a dash to round out the flavor.
  • Passionfruit puree: Choose seedless for the batter so it’s smooth, then keep the seeds for a jewel-like topping.
  • Eggs: Room temperature eggs help emulsify and give the cheesecake its structure.

Prep Before You Begin

Taking a moment before you dive in will save you time and stress later. Make sure your cream cheese and eggs sit out until they’re at room temperature—that’s key for the smoothest, lump-free batter. Crush the biscuits finely ahead of time so the crust bakes up just right. And don’t forget to wrap your springform pan’s bottom in aluminum foil—this small step will stop any water from your bain-marie from leaking during baking. Oh, and preheat your oven to 325°F to get it ready to create that perfect bake.

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Tools & Setup

Here’s what you’ll want on hand so your Passionfruit Cheesecake Recipe comes together smoothly—plus optional extras that make the process even easier.

How to Make Passionfruit Cheesecake Recipe

  1. Preheat your oven to 325°F (163°C). This moderate temperature gently cooks the cheesecake to a silky, creamy texture without cracks.
  2. Wrap the springform pan’s base with aluminum foil carefully to prevent any water from the water bath later from leaking into the crust. This little step saved me from several ruined bakes!
  3. Prepare the crust: In a medium bowl, stir together the crushed Lotus Biscoff biscuits, brown sugar, and melted butter until the texture resembles damp sand. You’ll feel when it’s just right—the crumbs stick together but aren’t soggy.
  4. Press the crust
  5. Cool the crust completely before filling. This step ensures your filling doesn’t soften or melt the base, keeping that crisp contrast in every bite.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Passionfruit Cheesecake Recipe turns out reliably amazing.

  1. Make the cheesecake batter: Beat softened cream cheese on medium speed until smooth and creamy. Avoid high speeds that can whip too much air into the batter, which can cause cracks.
  2. Add sugar, Greek yogurt, and vanilla: Blend gently until smooth, then mix in passionfruit puree carefully to retain that natural tropical punch without losing the creaminess.
  3. Incorporate eggs one at a time: Beat at low speed until just combined after each addition. This ensures a silky texture without overmixing.
  4. Pour mixture over the cooled crust and smooth the top with a spatula. Take a moment to tap the pan lightly on the counter to release any trapped air bubbles.
  5. Prepare a water bath: Place a pan filled with boiling water on the lowest oven rack to create steam. This moisture keeps the cheesecake tender, preventing cracks and drying.
  6. Bake on the middle rack for 65-70 minutes, or until the edges are firm and set but the center still jiggles slightly when nudged. This jiggle means the middle is perfect and will firm up as it cools.
  7. Run a spatula around the pan’s edge immediately after removing the cheesecake from the oven. This stops the cake from sticking and cracking as it contracts while cooling.
  8. Cool completely at room temperature, then chill in the fridge for at least 4 hours or overnight. This resting step is where the flavors deepen and the texture becomes truly luxurious.
  9. Before serving, generously spoon passionfruit puree with seeds over the top for a fresh, aromatic finish and a burst of texture.

Creative Variations for Passionfruit Cheesecake Recipe

Passionfruit Cheesecake Recipe - Recipe Image — Passionfruit Cheesecake, Tropical Cheesecake Recipe, Easy Cheesecake with Passionfruit, No-Bake Passionfruit Dessert, Summer Cheesecake Ideas
  • Citrus Twist: Add a teaspoon of finely grated lime or orange zest into the batter for extra brightness.
  • Mango-Passionfruit Blend: Swirl in a mango puree with passionfruit for a tropical two-tone effect.
  • Chocolate layer: Add a thin layer of melted dark chocolate between the crust and cheesecake for indulgent contrast.
  • Nut crust: Mix some finely chopped toasted almonds or pecans with the biscuit crumbs for more texture and flavor.
  • Passionfruit glaze: Make a glossy glaze by gently heating passionfruit puree with a touch of gelatin or agar-agar for a smooth finish.

Storage, Freezing & Reheating

  • Refrigerate: Store covered in the fridge for up to 4 days, keeping it moist and fresh.
  • Freeze: Wrap cheesecake tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge.
  • Reheat: Serve chilled or bring slices to room temperature about 20 minutes before serving for maximum flavor.
  • Top fresh: Add passionfruit topping after thawing, never before freezing, to preserve texture and brightness.

Passionfruit Cheesecake Recipe FAQs

  • Can I use frozen passionfruit puree? Yes, just thaw completely and drain excess liquid to keep your batter from becoming too runny.
  • Why did my cheesecake crack? Most often, overbaking or not releasing the pan’s edges causes cracks. Using a water bath and running a spatula along the edge after baking helps prevent this.
  • What if I don’t have a springform pan? You can use a regular cake pan but line it well with parchment and be careful removing the cheesecake.
  • How can I make the crust gluten-free? Swap Lotus Biscoff biscuits for gluten-free spiced cookies or almond flour with a bit of sugar and butter.
  • Is passionfruit puree essential? It brings the signature tropical tang. You can substitute with passionfruit juice concentrate or fresh pulp, but the flavor might be less intense.
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Passionfruit Cheesecake Recipe

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4.5 from 103 reviews

This Passionfruit Cheesecake features a crunchy Lotus Biscoff biscuit crust paired with a creamy, tangy passionfruit-infused cheesecake filling. Baked to perfection with a smooth, slightly jiggly center, this dessert is finished with a fresh passionfruit puree topping, combining tropical flavor with classic cheesecake richness for a refreshing and indulgent treat.

  • Author: Olivia
  • Prep Time: 50 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Ingredients

Crust

  • 250 g Lotus Biscoff biscuits, finely crushed
  • 1 tablespoon brown sugar
  • 100 g unsalted butter, melted

Cheesecake

  • 920 g cream cheese (4 bricks), softened to room temperature
  • 150 g granulated sugar
  • 150 g Greek yogurt
  • 2 teaspoons vanilla extract
  • 150 g seedless passionfruit puree, plus extra with seeds for topping
  • 4 large eggs, room temperature

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). Wrap the bottom edges of a 9-inch springform pan with aluminum foil to prevent leakage during baking. In a medium bowl, combine finely crushed Lotus Biscoff biscuits, brown sugar, and melted butter until the mixture resembles wet sand. Transfer this crumb mixture into the springform pan and use a silicone spatula to firmly press it evenly across the bottom and up the sides of the pan. Bake for 10-15 minutes until set. Remove and let the crust cool completely before adding the filling.
  2. Make the Cheesecake Batter: While the crust cools, in a large mixing bowl, beat the softened cream cheese with an electric mixer fitted with a whisk attachment until creamy and smooth. Add granulated sugar, Greek yogurt, and vanilla extract; mix until fully combined and smooth. Stir in the seedless passionfruit puree, then add eggs one at a time, mixing gently until the batter is smooth and creamy.
  3. Assemble and Bake: Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the surface with a spatula if needed. Place a second pan on the bottom rack of your oven and fill it with about 1 inch of boiling water to create a water bath. Carefully place the cheesecake on the middle rack above the water bath. Bake for 65-70 minutes, or until the edges are set but the center remains slightly jiggly when the pan is gently shaken.
  4. Release and Cool: Immediately after baking, run an offset spatula around the edges of the cheesecake to release it from the pan to prevent cracking during cooling. Allow the cheesecake to cool completely at room temperature.
  5. Chill the Cheesecake: Once cooled, cover and refrigerate the cheesecake for at least 4 hours or ideally overnight to allow it to set properly and develop flavor.
  6. Serve with Passionfruit Topping: Before serving, spread a layer of fresh passionfruit puree, including seeds, over the top of the cheesecake for extra texture and vibrant flavor.

Notes

  • Wrapping the springform pan with aluminum foil prevents water from the bain-marie from leaking into the crust during baking.
  • Using room temperature ingredients helps achieve a smooth batter and silky texture.
  • The water bath ensures gentle baking to avoid cracks and maintain a creamy center.
  • Avoid overbaking; slight jiggle in the center is perfect for a creamy cheesecake.
  • You can substitute the Greek yogurt with sour cream if desired for a slightly different tang.
  • Ensure cheesecake chills thoroughly for best slicing and flavor development.

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