Creamy Passion Fruit Cheesecake

Name: Creamy Passion Fruit Cheesecake
Total time: 6 h 40 min
Yield: 12 serving(s)
Ingredients: 4 tbsp. unsalted butter, melted, plus more for greasing; 9 graham crackers (5 ounces), broken into pieces; 3/4 c. plus 3 tablespoons sugar, divided; 3/4 tsp. kosher salt, divided; 3 8-ounce packages cream cheese, at room temp; 3/4 c. sour cream, at room temp; 2 tbsp. lime zest plus 2 tablespoons lime juice; 2 tbsp. all-purpose flour; 3 large eggs, at room temp; 3/4 c. refrigerated passion fruit pulp with seeds (we used Frubrand)

A layer of tart passion fruit lends just the right tropical counterpoint to this decadent dessert.

By Tina MartinezPublished: Mar 21, 2026

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good housekeepingmarch april 2026savor feature passionfruit cheesecake

mike garten

Yields:

12 serving(s)

Total Time:

6 hrs 40 mins

This cheesecake was inspired by a flavor combination I first fell for at a local ice cream shop near me: passionfruit and cheesecake. Passionfruit’s bright, tangy flavor is the perfect counterpoint to rich, creamy cheesecake—cutting through the sweetness and balancing the richness so each bite feels lighter and more refreshing than you’d expect from such an indulgent dessert.

Here, the cheesecake itself is silky and luscious, flavored with lime zest and juice to echo passionfruit’s natural brightness. A simple passionfruit topping—seeds and all—adds a burst of tart flavor and pop of texture that contrasts with the silky-smooth filling.

What’s the secret to ultra-creamy cheesecake?

The key to achieving that ideal texture is slightly underbaking the cheesecake. When it comes out of the oven, the center should still have a noticeable wobble. As it cools and chills, the filling continues to set, creating the smooth, delicate consistency that makes a truly great cheesecake.

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Ingredients

4 Tbsp. unsalted butter, melted, plus more for greasing
9 graham crackers (5 ounces), broken into pieces
3/4 cup plus 3 tablespoons sugar, divided
3/4 tsp. kosher salt, divided
3 8-ounce packages cream cheese, at room temp
3/4 cup sour cream, at room temp
2 Tbsp. lime zest plus 2 tablespoons lime juice
2 Tbsp. all-purpose flour
3 large eggs, at room temp
3/4 cup refrigerated passion fruit pulp with seeds (we used Frubrand)

Directions

1. Step 1Heat oven to 375°F. Brush bottom and sides of 9-inch springform pan liberally with melted butter. Set aside.
2. Step 2In food processor, pulse graham crackers, 1 tablespoon sugar, and 1/4 teaspoon salt until fine crumbs form. Add melted butter and pulse until combined. Press crumb mixture into prepared pan, coming up 1/2 inch all around sides. Place on rimmed baking sheet and bake until just golden on edges, 9 to 11 minutes. Let cool 30 minutes. Reduce oven temp to 325°F.
3. Step 3Using electric mixer, beat cream cheese, sour cream, lime zest and juice, flour, remaining 1/2 teaspoon salt, and 3/4 cup sugar until combined. Add eggs, 1 at a time, and beat after each addition until smooth and combined.
4. Step 4Pour filling into cooled crust. Bake again on rimmed baking sheet until cheesecake is set around edges and center jiggles, 33 to 35 minutes. Transfer to wire rack, let cool completely, then loosely cover with plastic wrap and refrigerate 4 hours to overnight.
5. Step 5When ready to serve, in small saucepan, heat passion fruit pulp and remaining 2 tablespoons sugar on medium-low, stirring, just until sugar dissolves, 2 to 3 minutes. Remove from heat.
6. Step 6Carefully release springform pan (if needed, gently run small offset spatula around cake to help release). Pour passion fruit topping over center of cooled cheesecake (it’s OK if some drips down sides) and serve.