If you’re looking for a dessert that feels like pure sunshine on a plate, this Passionfruit Cheesecake is the one. It’s got that dreamy, creamy texture we all love in a good cheesecake, paired with the tropical tang of passionfruit, one of those flavors that instantly makes you feel like you’re on vacation.

This is the kind of dessert that wows at a dinner party but is just as perfect for a quiet family dinner. It’s indulgent but not too sweet, with a buttery graham cracker crust, a luscious cream cheese filling, and glossy passionfruit on top that adds just the right amount of zing. Trust me, this one’s a keeper.

Why You’ll Love This Passionfruit Cheesecake

1. Balanced Sweetness and Tang

The passionfruit brings a bright, citrusy kick that cuts through the richness of the cheesecake. It’s the perfect match!

2. That Buttery, Crunchy Crust

A graham cracker crust never fails, and with just the right amount of sugar and butter, it adds the ideal crunch to contrast the creamy filling.

3. Silky-Smooth Cheesecake Filling

Made with cream cheese, sour cream, and heavy cream, this filling is velvety soft. The addition of passionfruit pulp makes it even more special.

4. A Showstopper Dessert

It looks as gorgeous as it tastes! That golden passionfruit topping dripping down the sides? Perfection.

Here’s What You’ll Need

For the Graham Cracker Crust:

18 graham crackers, crushed into crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
½ cup sour cream
½ cup heavy cream
½ cup seedless passionfruit pulp

For the Passionfruit Coulis Topping:

½ cup passionfruit pulp
¼ cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

How to Make Passionfruit Cheesecake

Step 1: Make the Graham Cracker Crust

Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the texture is like damp sand. Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s packed evenly.

Bake for 10 minutes, then let it cool while you prepare the cheesecake filling. Lower the oven temperature to 325°F (160°C).

Steps on how to make the crust for Passionfruit Cheesecake

Step 2: Prepare the Passionfruit Pulp

If you’re using fresh passionfruit, cut them in half and scoop out the pulp into a fine-mesh sieve set over a bowl. Use the back of a spoon to press out the juice, leaving the seeds behind. Set aside the seedless passionfruit pulp, you’ll need it for both the cheesecake filling and the topping.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar together until completely smooth and creamy. (Pro tip: make sure your cream cheese is room temperature so it blends easily.)

Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition. Next, stir in the sour cream and heavy cream until fully combined. Finally, fold in the seedless passionfruit pulp, making sure it’s evenly distributed.

Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

Steps on how to make the Passionfruit Cheesecake filling.

Step 4: Bake the Cheesecake

Bake at 325°F (160°C) for about 60 minutes. The center should still be slightly jiggly, it will firm up as it cools.

Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This slow cooling process helps prevent cracks.

Once it has cooled to room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight.

Step 5: Make the Passionfruit Coulis

While your cheesecake is chilling, prepare the coulis. In a small saucepan, combine the passionfruit pulp and sugar over medium heat until the sugar dissolves.

In a separate bowl, mix the cornstarch and lemon juice to make a slurry. Stir this into the passionfruit mixture and cook, stirring constantly, for 3-5 minutes until it thickens. Remove from heat and let it cool to room temperature.

Step 6: Assemble and Serve

Once the cheesecake is fully set, pour the cooled passionfruit coulis over the top, spreading it evenly. Refrigerate for another hour to let the topping set.

Carefully remove the cheesecake from the springform pan, slice, and serve chilled.

Tips for the Best Passionfruit Cheesecake

1. Use Room Temperature Ingredients

Softened cream cheese blends much more smoothly, preventing lumps in your cheesecake batter.

2. Don’t Overmix the Batter

Overmixing can incorporate too much air, which might cause the cheesecake to crack. Mix just until everything is combined.

3. Bake in a Water Bath (Optional but Recommended)

For an ultra-smooth cheesecake with no cracks, place your springform pan inside a larger baking dish filled with an inch of hot water. This creates steam, preventing the cheesecake from drying out.

4. Cool Gradually

Letting the cheesecake cool slowly in the oven reduces the risk of cracks.

5. Let It Chill Completely

Cheesecake gets better as it chills. Let it set overnight for the best texture and flavor.

This Passionfruit Cheesecake is everything you could want in a dessert, rich, creamy, tangy, and just the right amount of sweetness. It’s a guaranteed hit whether you’re celebrating a special occasion or just treating yourself and your family.