This passion fruit cheesecake with coconut crust is delicious and tropical. This luscious cheesecake is one of my all time favorite desserts. This creamy baked cheesecake is infused with passionfruit juice and topped with a delicious passionfruit jam.

What does passion fruit taste like?

Passion fruit has a very tart and sweet flavor. Passion fruit also has citrus notes and at times can also be slightly sour. The seeds are edible and are often consumed along with the juice, giving it a fun crunch.

Ingredients for this cheesecake recipe

Full fat cream cheese
Granulated sugar
Greek yogurt
Vanilla extract
Passionfruit puree
Salt
Large eggs
Coconut biscuits
Shredded coconut
Unsalted butter
Passion fruit pulp with seeds
Gelatin
Whipped cream, garnish

Instructions needed to make this tropical cheesecake

Make the cheesecake crust

To a food processor, add your coconut biscuits and shredded coconut. Pulse until fine crumbs form.
In a medium bowl, stir together finely crushed coconut cookies, shredded coconut and melted butter until it resembles wet sand.
Transfer into your springform pan and use a silicone spatula or a flat bottom cup to firmly press the crumbs into the bottom and up the sides of the pan.
Bake crust for 10-15 minutes at 325 degrees. Let it cool completely before filling with the cheesecake mixture.

Make the passion fruit cheesecake filling

To make the cheesecake batter. In a large mixing bowl, use an electric mixer with whisk attachment to beat the softened cream cheese until it’s creamy.
Add in the granulated sugar, greek yogurt, salt, vanilla extract and mix until smooth.
In a measuring cup, strain the passion fruit pulp to remove the seeds. Add in the strained passionfruit puree and mix until combined. Be sure to set aside the fruit and seeds in the strainer for the coulis.
Lastly, add in the eggs and mix until smooth and creamy.

How to bake passion fruit cheesecake

Preheat oven to 325°F. Wrap the bottom edges of a 9” springform pan with aluminum foil to prevent leakage during baking. Set aside.
Place the wrapped springform pan inside a larger baking pan. To the second pan add about 1” of hot water.
Bake cheesecake for 65-70 minutes or until the edges of the cake are set but the center is still slightly jiggly when you shake the pan.
After removing the cheesecake from the oven, immediately run an offset spatula or knife around the outer edge to release the sides from the pan to prevent cracks in your cheesecake
Let cool completely before covering and chilling in the fridge for at least 4 hours or overnight.

Make the homemade passion fruit coulis

In a small sauce pan over medium low heat, add the sugar, reserved passion fruit and seeds that didn't make it through the strainer.

Once the sugar has melted, add in your gelatin and salt. Mix until the gelatin is dissolved and mixture is simmering. Remove from heat and allow to cool.

Variation and substitutions for this delicious cheesecake

Don't like coconut biscuits or don't have them available? Swap the coconut cookies for graham cracker crumbs or your favorite digestive biscuits.
Don't have greek yogurt available? Swap it out for sour cream.
Don't like passion fruit? You can also use this recipe to make a mango cheesecake, or even a strawberry cheesecake.
Don't like the texture of passion fruit seeds or don't want to make the coulis? Either simply omit it or top your cheesecake with passion fruit curd.
Don't have access to fresh passion fruit? You can opt instead for passion fruit concentrated.

Storage for the traditional cheesecake with fresh passion fruit

Store this passionfruit cheesecake in an airtight container in the refrigerator for upto 5 days.

Passion Fruit Cheesecake

What does passion fruit taste like?

Ingredients for this cheesecake recipe