Passion Fruit Cheesecake with Chocolate Crust – A Tropical Dream in Every Slice
If you’re looking to impress your guests or simply treat yourself to something exotic and luxurious, this Passion Fruit Cheesecake will become your new go-to dessert. With its silky cream cheese layer, bold tropical fruit topping, and decadent chocolate base, it’s a flavor explosion you’ll never forget. Perfect for summer parties, brunch tables, or when you need a vibrant pick-me-up!
📝 Recipe Summary
A no-bake cheesecake featuring three dreamy layers: a chocolate cookie crust, a vanilla cheesecake middle, and a tangy, glossy passion fruit topping dotted with crunchy seeds for that authentic bite.
🍽️ Equipment Needed
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9-inch springform pan or tart pan
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Mixing bowls
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Electric mixer or whisk
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Silicone spatula
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Small saucepan
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Measuring cups and spoons
🧾 Ingredients
For the Chocolate Crust:
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200g chocolate cookies (like Oreos or digestives with cocoa)
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75g melted butter
For the Cheesecake Layer:
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500g cream cheese (room temperature)
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200ml heavy cream
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100g powdered sugar
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1 tsp vanilla extract
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2 tsp gelatin powder + 3 tbsp cold water
For the Passion Fruit Topping:
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200ml passion fruit pulp (fresh or frozen)
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2 tbsp sugar (adjust to taste)
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1 tsp lemon juice
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1 tsp gelatin powder + 2 tbsp cold water
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2 tbsp passion fruit seeds (optional, for garnish)
👩🍳 Instructions
Step 1: Prepare the Crust
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Blitz the chocolate cookies into fine crumbs.
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Mix with melted butter until it resembles wet sand.
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Press into the base of your springform pan and refrigerate for 30 minutes.
Step 2: Make the Cheesecake Layer
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Bloom the gelatin in cold water for 5 minutes, then gently warm until fully dissolved.
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Beat cream cheese until smooth. Add sugar and vanilla.
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Whip the cream separately until soft peaks form.
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Fold the whipped cream and dissolved gelatin into the cream cheese mixture.
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Pour over the crust and refrigerate for 2–3 hours or until set.
Step 3: Add the Passion Fruit Layer
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Bloom the gelatin again in cold water.
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In a small saucepan, heat the passion fruit pulp with sugar and lemon juice until warm.
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Stir in the dissolved gelatin until well combined.
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Let it cool slightly, then gently pour over the set cheesecake layer.
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Add passion fruit seeds on top if desired. Chill for another 2 hours or until firm.
✨ Notes & Tips
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You can substitute gelatin with agar-agar for a vegetarian version.
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Fresh passion fruit pulp gives the best flavor, but frozen or canned works too.
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For added texture, sprinkle crushed nuts or white chocolate curls on top before serving.
📌 Perfect for Pinterest
Don’t forget to pin this recipe! It’s not just gorgeous — it’s a showstopper that tastes even better than it looks. The contrast between the creamy vanilla middle and the zingy fruit topping is pure heaven.
💬 Final Thoughts
This Passion Fruit Cheesecake is the kind of dessert that speaks sunshine, celebration, and indulgence. Whether you're a seasoned baker or a weekend treat-maker, this recipe is simple enough to follow and spectacular enough to serve at any special occasion.
So what are you waiting for? Grab those ripe passion fruits, and let’s make dessert dreams come true