This delicious Passionfruit Cheesecake has a velvety, smooth filling that is flavored with vanilla and passionfruit juice, and is complimented beautifully with a tangy and bright passionfruit glaze. This passionfruit cheesecake is perfectly balanced and absolutely delicious.

The Best Passionfruit Cheesecake

Passionfruit cheesecake holds a special place in my heart and kitchen. It’s not just a dessert; it’s a masterpiece of flavors that captivates with every bite. Over the years, it has become my signature dish. What makes this cheesecake so irresistible is its perfect balance of sweet and tart with its creamy richness and bright passionfruit.

This cheesecake starts with a buttery graham cracker crust that provides a sturdy yet delicious foundation. The filling is a blend of cream cheese, sugar, sour cream, eggs, vanilla, and tangy passionfruit juice whipped to a silky consistency.

One of the highlights of this cheesecake is undoubtedly the passionfruit glaze. Made from passionfruit juice, sugar, vanilla bean, and a hint of cornstarch for thickness, this glaze is what elevates the dessert to a whole new level. It’s not just a topping; it’s a revelation. The glaze glistens invitingly on the cheesecake, promising a burst of tropical flavor in every bite. Some people even find it so irresistible that they confess to wanting to drink it straight from the spoon (me…I’m “some people” lol).

Ingredients You’ll Need for this Passionfruit Cheesecake

Cream Cheese Filling

Cream Cheese: This forms the base of the filling, creating the creamy consistency and tangy flavor we love. Make sure to use full-fat brick-style cream cheese, not cream cheese from a tub! 

Eggs: These create a custard, binding the filling together so it holds its shape once baked. 

Passionfruit Juice: Passionfruit juice is key to this recipe and is mixed into the creamy filling to create the absolute best flavor. Here’s the brand of passionfruit juice I recommend for the recipe. Obviously, fresh passionfruit would also work. If you’re using fresh passionfruit, be sure to strain the pulp, as you just need the juice for this recipe.

Sugar: This balances some of the tanginess of the filling. 

Sour cream: This helps temper the cream cheese, softening it for an even silkier consistency and enhancing the flavor, creating a stronger tangier taste. You can also use whole milk yogurt.

Vanilla: No dessert is complete without vanilla in my opinion! Use pure vanilla to infuse the filling with subtle notes that complement and enhance the fruity taste. 

Passionfruit Topping

Passionfruit Juice: You can’t have passionfruit topping without passionfruit!

Granulated Sugar: This accentuates the natural sugars in the fruit. Adjust to taste, depending on how sweet you want your topping. 

Water: This mixes with the arrowroot starch or corn starch to create a slurry.

Arrowroot Starch: Serves as a thickener, but you can substitute with cornstarch.

Crust

Honey Graham Cracker Cookies: These form the base of the crust. If preferred, you can find pre-made graham cracker crumbs in the baking aisle of your local grocery store, but I much prefer the sweet flavor of homemade varieties. 

Melted Unsalted Butter: This adds richness and moisture, combining the crust and helping it bake up nice and golden brown. 

Sugar: This tones down some of the savoriness, creating a sweet cohesive flavor throughout every layer. 

How to Make the Best Passionfruit Cheesecake

Make your Crust. 

Step 1. Preheat the oven to 350F.

Step 2. Place your cookies in a food processor or blender and grind them into fine. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.

Step 3. Next, place your graham cracker crumbs in a medium bowl. Add your sugar and butter. Mix until well combined. Be sure any large chunks are crushed.

Step 4. Pour your cookie mixture evenly into a 9 or 10-inch springform pan. Press the crumbs down along the bottom and side of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.

Step 5: Then, bake the crust for 10 minutes. Once done, remove from the oven, set the crust aside, and reduce the oven to 325.

Prepare a Quick Water Bath

Step 6. Bring about 8-10 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.

Make Cream Cheese Filling

Step 7. In a large bowl, blend your cream cheese until smooth. Add sugar and beat until well incorporated. Add the vanilla, passionfruit and sour cream. Blend until well combined (this is the part where I like to sneak a taste). Ensure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed.

Step 8. Add eggs one at a time, beating each egg into the mixture before adding another egg. Once well mixed, place the filling in the crust.

Bake Cheesecake

Step 9. Carefully place the cheesecake on the middle rack above the rack with the roasting pan of steamy water and close the oven door. Then, bake for 60-70 minutes. Give the cheesecake a gentle shake. It should still be a bit wobbly in the middle. Once done, turn the oven off, and crack the oven door. Leave the cheesecake in the oven for about 1 hour. 

Step 10. Remove the cheesecake and let the cheesecake rest on the counter at room temperature for 1-2 hours.

Make Passionfruit Topping

Step 11. While the cheesecake is cooling, make your passionfruit topping. Heat a medium-size saucepan on medium-low. Add the passionfruit and sugar. Let cook until the sugar is dissolved, frequently whisking.

Step 12. Once the sugar is dissolved, add vanilla bean paste until incorporated. Mix arrow root starch with the cold water to make a slurry. Make sure there are no clumps. Add the slurry to the passionfruit mixture. Stir until thickened. Once thickened, remove from heat and set aside to cool.

Step 13. Add your passionfruit glaze to the top of your cheesecake before transferring the cheesecake to the refrigerator.

Step 14. Transfer to the refrigerator, uncovered, for at least for 4 hours or overnight.

Step 15. Once the cheesecake has set and you are ready to serve, take the cheesecake out of the refrigerator and run a warm knife around the edges to loosen it. Cut and enjoy!

How to Avoid Cracks in Your Cheesecake

Cracks in this passionfruit cheesecake recipe aren’t the end of the world; however, there are some easy steps you can take to prevent them from occurring. 

1. Avoid overmixing the filling. Blend just until the ingredients are smooth. Continuing to mix will introduce too much air into the mixture. Excess air can cause the cheesecake to rise as it bakes only to deflate and crack as it cools. To help the process, allow your ingredients time to come to room temperature before you begin. 
2. Resist the urge to open the oven during baking. Unlike cookies or brownies, which can withstand a little temperature change, cheesecakes cannot. The rush of cold air is one of the most common reasons cheesecakes crack! 
3. Take your time. Avoid rushing the cooling process for all the layers but especially the filling. Removing it from the oven too soon will have the same result as opening the oven door while it bakes, causing a drastic temperature change that makes the filling crack. 
4. Use a Water bath. This recipe calls for quick water bath, which doesn’t require you to wrap your entire cheesecake in foil. All you have to do is place a roasting pan of steamy, hot water on the rack directly beneath the cheesecake. The steam will keep the cheesecake from cracking, provided you follow the other tips. The steam also ensures you’ll have a creamy and velvety cheesecake.

Tips and Tricks fro the Best Cheesecake

• I recommend using the passionfruit linked in the blog post for the perfect vibrant color.
• Use room temperature cream cheese, eggs, and yogurt to bake your cheesecake, which helps to ensure your cheesecake won’t crack. 
• Don’t over mix your passionfruit cheesecake.
• Don’t skip the quick water bath (or you can do a traditional water bath). This reduces the chances of cracks in the cheesecake. 
• Don’t over bake your cheesecake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
• Be patient during the cooling process to ensure your cheesecake doesn’t crack.
• Be sure to taste your passionfruit glaze. I like mine a bit tart, so you may need to add sugar.

More Delicious Cheesecake Recipes

• The Best Strawberry Cheesecake Recipe
• The Best Passionfruit Cheesecake Recipe
• Strawberry Crisp Cheesecake
• The Best Mango Cheesecake Recipe
• Homemade Salted Caramel Cheesecake
• Easy Mini Cheesecakes
• Key Lime Cheesecake

I hope you love this Passionfruit Cheesecake Recipe! It’s sweet, fruity, and sure to bring sunshine to your day. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Eat Love Eat