Passionfruit Cheesecake

Homemade Passionfruit Cheesecake that is both no bake and no gelatin whilst still being creamy and everything you want from a slice of cheesecake. Have you enjoyed passionfruit before? What’s your favorite way to enjoy? I’d love to know in the comments below!

The end of summer brings with it a bounty of produce such as apples, pears, plums and very much underrated passionfruit. In Australasia Passionfruit served in cheesecake is most definitely a thing, often it has a thin gelatin layer on top with the speckled spots of this lovely fruit.

Passionfruit is tart and sweet and perfect for curd or syrup or swirly swirled through cheesecake because it’s bright flavor will flavor a cheesecake with only a small amount.

This Passionfruit Cheesecake is also perfect because it needs to be made ahead and is fantastic for serving a small crowd because a little goes a long way.

How to prepare Passionfruit Cheesecake

• Base: Stir the crushed biscuits and melted butter together.
• Press: Spoon the biscuit crumbs into the loaf tin and press firmly until it’s nice and even.
• Syrup: Simmer the passionfruit and half the sugar until a syrup has formed.
• Whip: Whip the cream cheese until smooth.
• Add sugar: Add in half the sugar and beat until well combined and repeat.
• Whipped cream: Whip the cream until soft peaks form.
• Fold: Fold the cream and cream cheese until smooth.
• Flavors: Add in 1 tablespoon of the passionfruit syrup and vanilla extract and fold until smooth.
• Tin: Spoon the cream cheese filling over the biscuit base and smooth out.
• Swirly swirls: Spoon the remaining passionfruit syrup over the cheesecake and swirl it with a skewer or knife.
• Refrigerate: Place the cheesecake in the fridge to set for several hours.
• Remove and slice: Pull the cheesecake out of the tin and slice.
• Serve it up: Serve, ideally with a cup of your favorite hot beverage!

Tips for the best Passionfruit Cheesecake

Passionfruit syrup: The weight of the passionfruit’s prior to the syrup was 84 grams, the overall syrup weight was 69 grams.

Topping your cheesecake with passionfruit syrup: If you prefer to pour a passionfruit syrup over the top of your cake instead of swirling, simply prepare the syrup until the sugar has just dissolved and set aside to cool a little, but it should still run off your spoon like maple syrup. Once the cheesecake is ready, remove from the tin, set on a serving plate and lightly drizzle over the top.

More cheesecake recipes you’ll enjoy

No-Bake Peanut Butter Cheesecake Bars

New York Cheesecake

Estonian Rabarbi Kohupiimakook – Estonian Rhubarb Crumble Cheesecake

Passionfruit Cheesecake
Recipe by Roamingtaste
Makes 10 slices

Ingredients:
Base
150 grams / 5.3 ounces, graham crackers, crushed
50 grams / 1.75 ounces butter, melted
Cheesecake
2 passionfruit
100 grams / 1/2 cup superfine/caster sugar
340 grams / 12 ounces cream cheese, room temperature
200 milliliters / 3/4 cup + 1 1/2 tablespoons heavy cream
1 teaspoon vanilla extract

Directions:
Line a loaf tin with greaseproof paper.

Place the crushed graham crackers and butter into a bowl.

Pour into the loaf tin and press firmly and evenly. Set aside.

Meanwhile, place the passionfruit and half the sugar into a saucepan on medium heat.

Stir and heat until the sugar has dissolved and the mixture is bubbling intensely, approximately 3 minutes.

Remove from the heat and pour the syrup into a small dish and set aside.

Place the cream cheese into a bowl and beat until smooth, approximately 2 minutes with a hand beater.

Add in half the remaining sugar and beat to until smooth and the sugar has dissolved, approximately 1 minute with a hand beater, repeat with the remaining sugar.

Beat the cream until stiff peaks form and fold through the cream cheese until well combined.

Add half the passionfruit syrup and vanilla extract and fold to combine.

Spoon the cream cheese mixture over the chilled base and smooth out to fill the tin nice and evenly with the back of a spoon or offset spatula.

Spoon the remaining passionfruit syrup over the cheesecake in teaspoon portions and swirl the passionfruit syrup through.

Lightly tap the tin to remove any air bubbles you created with the swirls and place in the fridge to set for at least 4 hours or preferably overnight.

Remove from the fridge and slice.

Slice evenly and serve chilled.

Print