Passion Fruit Cheesecake

This Passion Fruit Cheesecake is packed with tropical flavors!  It’s the perfect dessert for a warm summer evening.  Cheers!

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This Passion Fruit Cheesecake is packed with tropical flavors!  It's the perfect dessert for a warm summer evening.  Cheers!

I like to think I’m a fairly organized guy.  I make lists.  I cross things off of lists.  (Crossing the last thing off the list makes me quite happy.)  Each week, I hit the grocery store on Sunday morning with Robbie – it’s our weekend tradition.  When he was younger, he’d sit in the cart and watch me as we navigated the aisles.  Now that he’s older, he has moved into holding my list and reading items off as we go.  (That can be both helpful and maddening at the same time.)

This Passion Fruit Cheesecake is packed with tropical flavors!  It's the perfect dessert for a warm summer evening.  Cheers!

I must admit that I’m not all that familiar with the actual passion fruit.  It’s become a popular flavor in recent years, and passion fruit yogurt, juice and candy are all fairly common.  There are even passion fruit candles and room sprays.  But when it comes to actual passion fruit?  Nada.

I know what passion fruit looks like thanks to this crazy place we call the interwebs, but finding passion fruit in upstate New York is darn near impossible.  My hunt for passion fruit reminded me of my quest for fresh figs from a couple of years ago.  I finally found those figs – but only after the produce manager at one of our stores put a special order in just for me.  Passion fruit?  Not so lucky.  However, lucky for me, I can find passion fruit pulp in the frozen section at all of our grocery stores.  Score!

This Passion Fruit Cheesecake is packed with tropical flavors!  It's the perfect dessert for a warm summer evening.  Cheers!

Passion Fruit Cheesecake

A couple of years ago, I made a Passion Fruit Sorbet using that frozen passion fruit puree.  It was a bright and refreshing dessert – perfect for hot summer days!  Well I picked up another pack of that frozen pulp last week with another dessert in mind.  This time, Passion Fruit Cheesecake is on the menu.

If you’ve ever tried passion fruit (or passion fruit pulp) by itself, then the first thing you probably noticed is that it’s tart.  Like really tart.  Like your eyes squint and mouth puckers tart.  I do love the passion fruit flavor, but for me it needs to be paired with something sweet.  Enter cheesecake.  I love cheesecake.  I’ve used my base cheesecake recipe in dozens of different forms over the years, and the latest version is this Passion Fruit Cheesecake, aka Tropical Paradise Cheesecake.

This Passion Fruit Cheesecake is packed with tropical flavors!  It's the perfect dessert for a warm summer evening.  Cheers!

I used a bit of the passion fruit pulp in the actual cheesecake batter, but then I took it one step further.  I heated the rest of the pulp with a bit of cornstarch to make a topping for the cheesecake.  That topping is tart.  It would be almost impossible to eat it plain.  But spread it on top of cheesecake?  It’s perfect!  The tart + sweet combination reminds me of lemon curd…except this is passionfruit curd.

Laura recommended that I make a vanilla cake and fill the middle with a layer of this passion fruit topping.  Perhaps I’ll get around to that idea at some point.  But for now, I leave you with a slice (or two) of Tropical Paradise Cheesecake!  The creaminess and flavor of this cheesecake is amazing. I hope you enjoy this one as much as we do!

This Passion Fruit Cheesecake is packed with tropical flavors!  It's the perfect dessert for a warm summer evening.  Cheers!

Baker’s note

If you have access to actual passion fruit in your area, then by all means use real passion fruit.  Just scoop out the juicy middle of each fruit. Keep in mind that one passion fruit yields ~1½-2 tablespoons of fresh passionfruit pulp.  You can strain the seeds out or leave ’em in – that’s up to you.  For the rest of us, check for frozen passion fruit pulp in the freezer section at your grocery store.  I actually found it in the Hispanic section rather than the fruit section.

How to Store Leftovers

Leftover cheesecake should be stored in an airtight container in the fridge for up to 5 days. This cheesecake freezes really well! Once the cheesecake has cooled completely, wrap individual slices in plastic wrap. Place those slices in a freezer bag and freeze for up to 6 months. Let slices thaw for a couple of hours in the refrigerator. (Bonus: Wrapping up the slices individually means you can pull out just 1 slice whenever you have a cheesecake craving!)

Did you make this Passionfruit Cheesecake at home?  Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog).  I’d love to see your version!

This Passion Fruit Cheesecake is packed with tropical flavors!  It's the perfect dessert for a warm summer evening.  Cheers!

Passion Fruit Cheesecake

This Passion Fruit Cheesecake is packed with tropical flavors!  It's the perfect dessert for a warm summer evening.  Cheers!
5 from 14 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Chilling Time: 4 hours
Total Time: 5 hours 50 minutes
Servings: 12 slices
Calories: 493kcal


For the Crust

For the Cheesecake

For the Passionfruit Topping

  • 1 Tbsp cornstarch
  • 1 cup passionfruit pulp
  • {optional} fresh whipped cream


For the Crust

  • Preheat oven to 325°F.
  • Grease and flour a 9” springform pan. Line bottom of pan with parchment paper; set pan aside.
  • Using a medium bowl, add graham cracker crumbs, brown sugar and melted butter; stir until well combined.
  • Transfer mixture into prepared springform pan; press crumbs into bottom and sides of pan. (Tip: A flat bottomed glass is helpful for this step.)
  • Bake for 10 minutes.
  • Remove pan from oven and let cool.

For the Cheesecake

  • Meanwhile, using a stand mixer fitted with paddle attachment, cream together the cream cheese, sugar and flour until very smooth (~3 minutes on medium speed).
  • Whisk the eggs and egg yolks together and add to the bowl in 2 additions, mixing fully after each addition.
  • Add the sour cream, vanilla and passionfruit pulp; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
  • Pour the batter on top of the cooled crust.
  • Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan or roasting pan. Fill pan with about ½”-¾” of water. Bake cheesecake for 80-90 minutes, or until center of cheesecake is just barely set. (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)

For the Passionfruit Topping

  • Using a small bowl, add 1 Tbsp of water and cornstarch; whisk until a smooth, thick mixture forms. Transfer this mixture into a small saucepan and add pulp; stir until well combined.
  • Place over medium heat until mixture begins to boil; let boil for 30 seconds, or until mixture begins to thicken.
  • Pour mixture on top of cheesecake, using an offset spatula to spread topping to the edges.
  • Refrigerate cheesecake for at least 4 hours before removing springform pan and slicing. (Another option is to wrap pan in plastic wrap and freeze overnight. The next day, remove the springform pan and place cheesecake on a large plate. Let thaw in refrigerator for 2-4 hours before slicing.)
  • {Optional} Decorate top of cheesecake with whipped cream before serving.


Passion fruit pulp can often be found in the frozen section of your grocery store. (Our local Walmart carries it.) Alternatively, if fresh passion fruits are available in your area, use 20-25 passion fruits (2 cups of pulp) instead. Simply cut each in half, scoop out the pulp and press through a fine-meshed sieve to remove the seeds.
This Passion Fruit Cheesecake is packed with tropical flavors!  It's the perfect dessert for a warm summer evening.  Cheers!

Looking for more tropical recipes?  Check out these other favorites, too:

This Passion Fruit Sorbet is a dairy-free treat that's perfectly refreshing for warm summer days!

Passion Fruit Sorbet

This Tropical Granola is packed with dried fruit, oats and nuts.  Add a spoonful to a bowl of yogurt for breakfast or just it plain as a mid-afternoon snack!

Tropical Granola

Classic Pina Colada |

Classic Pina Colada

Spiced® is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that receives a small commission by linking to and other sites at no cost to the readers.


  1. 5 stars
    Shopping with my parents as a child was always such a treat – I remember my Dad always being the one who would buy the good junk food 😉 And my Mum is still a very healthy eater – but would sneak a treat. Such fun. I never was in charge of the shopping list though 😀

    I absolutely love cheesecake, and I really like the idea of passionfruit – this is something that makes me think of warmer weather, and that makes me happy. (We just started Winter…! :D)

    1. Haha! Well, to be fair, Robbie might be “in charge” of the shopping list, but that doesn’t mean he gets to pick what we buy. We’d have a cart of Goldfish cheese crackers and bananas if he had his way!

      I know you guys are rolling into winter down there, but maybe this cheesecake can help channel warmer thoughts?? 🙂

  2. 5 stars
    Another fine one from the cheesecake king! I’ve not tried the passion fruit itself, but now I want to see just how tart it is.

    1. You and me both, Ron! I’d love to find some passion fruit, but alas they’ve never been seen up here in my 10 years in upstate NY. I know I can order them online, but they seem outrageously expensive. Oh well, the pulp worked pretty well for my purposes!

      1. Do you do anything special to the frozen pulp before mixing into the cheesecake batter? Heat it until liquid? Please advise as my pulp is I. 1 inch cubes

        1. Hey Carrie! The pulp I used was more mashed than in cubes. I wouldn’t recommend heating it as I don’t think it would really “melt.” Rather, I would recommend thawing it to room temperature and then using a mini-chopper or a blender to puree the pulp. I hope this works – I do love this cheesecake!! 🙂

  3. 5 stars
    I make lists, too. For example, last year (it was just beginning of the year) I made a list of time-consuming and boring yet “nice-to-achieve” things (For instance, sorting out a huge bunch of old photos, to “catalogue” photos with lighthouses (I’m a huge fan!), and do some changes on my blog. It was a HUGE list, like 15 items. I think that by the end of the year I had crossed off 1 or 2 things. And nope – that wasn’t the “lighthouse project”. Two months ago I completely deleted the list. Do you think I’m still a fairly organized guy, David? 🙂
    Okay, enough about me. Let’s talk about this luscious cheesecake – or better how are you going to ship me a HUGE slice ASAP. Please add this request in your list 😉

    1. You know, I vaguely remember you mentioning lighthouses. Have you ever done a vacation driving down the East Coast of the States? There are some cool lighthouses along the way. I grew up in the Carolinas, and there are some iconic ones down on the Outer Banks. Anyways, I get the list. I like lists with small, easily achievable items – if the tasks are too big, I never start them and then the list just gets deleted.

      Anyways, I’ve got a slice of this cheesecake stuffed in an envelope for you. It’s in the mailbox waiting to go out today. Let me know what you think!

    1. Passion fruit is delicious, Dawn! (Well, to be fair, the pulp is…I can’t say I’ve actually seen or eaten an actual passion fruit. Maybe some day!) In the meantime, this cheesecake will absolutely hold me over. It’s great for warm summer days!

    2. This is a great recipe. Being Australian, I thought I’d find passion fruit everywhere in the stores… I was tired frustrated and sad to find out the hard way. I went from a store to store and started ringing them while I was on the way.
      To think I had these magnificent fruit growing on my vine at home.
      I will definitely be stocking up and making my own purée when I get some fresh ones

      1. Hey Scott! I have to admit that I’m jealous about your previous home and growing passion fruit on the vine. I’ve never even seen fresh passion fruit here in the States! However, the frozen pulp works quite well. I think it’s made by Goya, and I find it in the frozen Hispanic foods section at my local Walmart. It’s 100% passion fruit pulp, so it works perfectly for this recipe. I hope it brings back memories of Australia!

    1. So the texture of that passion fruit topping is almost like a thin gel. To be honest, the texture doesn’t stand out particularly. The flavor, however, does! It’s tart, but in a good way. Pair that with cheesecake, and you’ve got a great summer dessert!

  4. 5 stars
    I love passion fruit ALMOST as much as I love making lists. Or even better, crossing things off the list.This cheesecake is brilliant. 😉 ~Valentina

    1. Yes! I know you are the passion fruit queen, Valentina. 🙂 To be fair, I think you and Laura both share that title. This cheesecake was a huge hit here! The tart + sweet made for a delicious combination. Thanks so much, my friend!

  5. i love passionfruit, and i even love the seeds. when a recipe says to strain them out, i always think- what? are you crazy? oops! i’ve just noticed you mention that. sorry!:-) They grow here on people’s back fences, or on old sheds so you can often pick a few off the vines in passing. I was reading that the wrinkled skins don’t mean anything re flavour, but i always like ’em wrinkly…

    1. Yup, I wouldn’t have strained the seeds out if I could’ve found actual passion fruit. Sadly, upstate New York is not exactly a hotbed for passion fruit. I’m so jealous that you can find passion fruit so easily down there! I’d love to see a picture of passion fruit vines on sheds and fences – next summer of course. 🙂

  6. 5 stars
    Passion fruit, Yeah I want to try fresh passion fruit for so long. Hope to get soon. I am a cheesecake lover and I know my family will love this version too.
    Well, I am an unorganized girl who is trying to improve her organization skills 😉 You know what, I have started making a list for every week for the past 3 months, but I always forget to bring the list with me. uhhhhhhhh. Being organized is a difficult task(at least for me).
    Bravoo David!
    Have a great day ahead.

    1. I suspect you’ll have about the same problem I had in finding actual passion fruit, Priya. I think we just live too far north. However, look for the passion fruit puree in the Mexican frozen section – I can almost always find it there! Haha. I get ya with the list. If I forgot to bring my list with me, I’d be totally confused! Have a great day yourself, my friend!

  7. First off, gosh Robbie us growing up too fast! He’s reading lists already! And I’m still picturing the baby Robbie we saw! Second, we’ve got fresh passion fruit down here – plenty of it actually at the Dekalb Farmers Market and occasionally at other markets around. But, I didn’t know there was frozen passion fruit pulp hanging out in the frozen section! You’ve put it to great use here, David! This looks fantastic! Now I cannot wait for you to take Laura up on her suggestion (she has some fantastic ones-weren’t the baked grapes her idea?) and bake a vanilla cake and fill the middle with a layer of this passion fruit topping! Yum!

    1. Welll…he’s not reading the list yet. He just wants to hold it. That’s where the trouble comes in as I still have to read it but he wants to hold it. Haha! You totally need to make a return trip to see the older Robbie! (And the new house…and the new puppies…and David’s long hair…)

      Ok. there you go again with the Dekalb Farmer’s Market. Are you trying to make me jealous? Because it’s working! We have to adapt to what we’ve got way up here, and passion fruit puree is it. It’s actually pretty easy to use! Just look for it in the Hispanic section of the frozen aisle.

      Also, you have WAY too good of a memory. Those baked grapes were indeed her idea. Impressive! 🙂

  8. 5 stars
    I’m not familiar with passion fruit.I’m not even certain I’ve ever tried it, even in yogurt! I do love tart fruits and the color of this topping is fabulous. I’m going to check my freezer section at my grocery store to see if we have any – I know I won’t be able to find any fresh here. This cheesecake looks amazing!

    1. Ah! Then you should totally keep a look out for passion fruit flavored things in the store. Yogurt is a big one – that shouldn’t be too hard to find. It’s tart, but the tart + sweet together is delicious! The puree that I found was in the Hispanic section of the frozen aisle – it was made by Goya if I recall. It’s definitely a fun ingredient to bake with! 🙂 Hope you have a great weekend ahead, Kathy!

  9. 5 stars
    Lol…I like crossing things off lists too! And is it just me, but do you have, like, a million notebooks floating around with stuff in it? Why can’t I use just one?? Anywho, I don’t often use passion fruit, so this creamy cheesecake would be a lovely place to start. I love cheesecake with coffee so totally wishing this was my breakfast right now…what a way to kick off the weekend!!

    1. Oh, yes, I know all about the million notebooks. Are you like me in that you like to “collect” notepads? I have a whole drawer full! So I highly recommend jumping into the world of passion fruit. The frozen puree is an easy way to play around with the flavor, and I have to say that cheesecake is a winner! Tart + sweet = delicious!

  10. 5 stars
    I’m a lists guy as well David. In fact I have a daily list or I wouldn’t get everything done! Now you know I’m a huge cheesecake fan and I’m absolutely loving this passion fruit cheesecake. Looks so refreshing!

    1. You and me both, Neil! Without my daily list, I wouldn’t get half of the stuff done that I need to do. It’s crazy, but it works for me! You know what else works? Cheesecake – topped with passion fruit. 🙂 Thanks so much, my friend!

  11. 5 stars
    I am from the Caribbean and have passion fruit in abundance growing in my back yard so I was looking for a recipe with that as an ingredient. Found this and for sure this recipe is a winner hands down. Everyone loved the tart vs sweet flavours. I plan to make again soon.

    1. Hey Simone! First of all, can I just say how jealous I am that you have passion fruit growing in your backyard!? We can’t even find passion fruit in the stores up here…much less our backyard! Either way, I’m so glad you found this recipe. It’s a favorite here, too. The tart combined with the sweet is a great combo – especially for summer. Thanks for taking the time to leave a comment, too!

  12. Loved the cheesecake. My topping was a little runny. Did I not boil it long enough? We live in a very high altitude.

    1. Hey Karen! I’m so glad you enjoyed the flavor of this cheesecake – it’s a fun and different one for sure! As far as the topping being runny, I’m not too sure what happened there. I would actually think the higher altitude would have the opposite effect as I know water boils at lower temperatures as you increase altitude. It does sound like the topping could’ve used a bit more time in the saucepan, but I wish I knew why! Hopefully you were able to use that topping as a sauce still…even if it wasn’t in true “topping” form. 🙂 Next time, I would recommend boiling the topping for a solid 1-2 minutes – just make sure to stir it constantly the whole time it’s boiling.

  13. 5 stars
    I made this today and it was absolutely delicious. The best cheesecake I’ve made. I moved into a house with a passion fruit vine about a year ago so this was the first time I’ve taken advantage of the season. I made my own passion fruit pulp and while time consuming it is scrumptious. My only recipe note: I’m wondering why you don’t use a cornstarch slurry for the topping? I added the cornstarch directly to the pulp and while it worked OK the cornstarch was very clumpy no matter how much I whisked it and I had to strain it again before pouring it on the cheesecake. That said this is a great recipe that I hope to make again.

    1. Hey Melanie! First off, I’m so glad you liked this cheesecake – it truly is a good one. That base recipe can be used for all sorts of other flavors of cheesecake, too! You make a really good point here about the cornstarch slurry – and I’m honestly not sure why I didn’t put that in the recipe. I’ve made this cheesecake a handful of times, and I usually use a slurry myself, so I don’t know why I didn’t write that into the recipe. I’m going to fix that right now, though! (Thank you for pointing it out!)

      Also, if you don’t mind, would you share your recipe for making the passion fruit pulp from scratch? I’ve still never come across fresh passion fruit, so I can’t offer any tips or tricks there!

      1. Sure! I used about 30 passion fruits to get the 1 1/2 cup pulp the recipe calls for. I scooped the pulp into a small sauce pan, boiled until thickened (3-5 minutes), pulsed in a food processer (until seeds are about 1/3 their original size), and then put the pulp through a fine mesh sieve. The seeds serve as a natural thickener and the result is very smooth and full of flavor.

        1. Awesome – thank you so much for taking the time to leave these tips/tricks for making passion fruit sauce from actual passion fruit. It’s definitely on my agenda to try…but first I have to find actual passion fruit! (That’s easier said than done here…haha.) Thanks again, and enjoy that cheesecake!

  14. 5 stars
    We had this at Christmas brunch and it turned out incredible!! Everyone said best cheesecake they’ve ever had!! I will make this again.

    1. Hey Elizabeth! I’m so glad you enjoyed the cheesecake – it’s definitely a good one. I love the unique flavor that the passion fruit brings. I also appreciate you taking the time to leave a review here. Cheers, and happy baking!!

  15. 5 stars
    I made this for my fiancé’s birthday and it turned out incredible. I am already planning to make it a second time for a girlfriend with a gluten free crust. We have easy access to passionfruit in Hawaii, so I plan to make it often. Thanks for sharing!!

    1. Hey Kristen! I’m so glad you enjoyed this recipe – it’s a unique one, and it’s super easy to make. Question for ya – how many passionfruit did it take? I only have access to the frozen pulp here on the east coast, so I had to estimate the exact number. I’m jealous that you live in Hawaii and have access to passionfruit on the regular! Either way, I appreciate you taking the time to leave a comment. Happy baking!

      1. I’m sorry I only just now saw your reply since I was revisiting the recipe to make for the third (or fourth time? I’m losing count!). The first time I made it with all fresh passionfruit, probably 15 yellow skinned variety fruits. Most times I don’t have enough fresh fruit to make the entire cheesecake with jelly topper so I do a combo of concentrate (from Maui) and whatever fresh fruit I can muster. I have even started leaving the seeds in the jelly mixture and it looks gorgeous on top! Thanks again for a fantastic recipe.

        1. Hey Kristen! No worries at all – I appreciate you adding that insight here. The options for fresh passionfruit are lacking (i.e. non-existent) here on the East Coast, so your comments are helpful. So glad you like this recipe! Happy holidays, my friend!

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