White Chocolate Passion Fruit Cheesecake

A creamy, indulgent cheesecake blending smooth white-chocolate richness with bright, tropical passion-fruit tang — a dessert that balances lush sweetness with refreshing fruitiness. Perfect for celebrations, special occasions, or an elegant treat at home.

Why You’ll Love This Recipe

• Velvety cheesecake filling with white chocolate for a rich, buttery texture
• Passion fruit adds a bright, tangy contrast to the sweet creaminess
• Elegant and eye-catching dessert — great for dinner parties or special occasions
• Balanced: not overly heavy thanks to fruity topping and bright flavor
• Can be prepared ahead and chilled, making it convenient for hosting

Ingredients

For the Crust

• 1 ½ cups (about 150 g) graham cracker crumbs (or digestive biscuits)
• ⅓ cup (about 65 g) granulated sugar
• 6 tbsp (about 85 g) unsalted butter, melted

For the White Chocolate Cheesecake Filling

• 16 oz (≈ 450 g) cream cheese, softened
• 1 cup (240 ml) heavy cream or whipping cream, cold
• 8 oz (≈ 225 g) white chocolate, chopped or in chips
• ⅔ cup (about 135 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp plain yogurt or sour cream (optional — helps texture)

For the Passion Fruit Topping

• 1 cup passion fruit pulp (fresh or from frozen / canned pulp with seeds)
• ¼ cup (50 g) granulated sugar (adjust to taste depending on tartness)
• 1 tsp cornstarch (optional — for slight thickening)
• Optional: extra passion-fruit pulp or fresh fruit for garnish

Instructions

1. Prepare the Crust

• Preheat oven to 325 °F (160 °C).
• In a bowl, combine graham cracker crumbs, sugar, and melted butter until mixture is well-moistened and resembles wet sand.
• Press mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan.
• Bake crust for 8–10 minutes, then remove and let cool while preparing filling.

2. Make the White Chocolate Filling

• Melt the white chocolate: in a double boiler (or a heatproof bowl over simmering water), melt chopped white chocolate until smooth. Let it cool slightly.
• In a large bowl, beat softened cream cheese and sugar until creamy and smooth.
• Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and yogurt/sour cream (if using).
• Gradually mix in melted white chocolate until fully combined.
• In a separate chilled bowl, whip the heavy cream until soft peaks form. Gently fold whipped cream into the cream-cheese mixture.
• Pour the filling over the cooled crust, smoothing the top with a spatula.

3. Bake the Cheesecake

• Place the cheesecake pan on a baking sheet to catch potential drips.
• Bake for 45–55 minutes, or until the edges are set but the center still jiggles slightly (it will firm up while cooling).
• Turn off oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour — helps prevent cracking.
• After that, remove and let cool fully to room temperature, then refrigerate for at least 4 hours, ideally overnight.

4. Prepare the Passion Fruit Topping

• In a small saucepan, combine passion fruit pulp and sugar over medium heat. Stir until sugar dissolves.
• If you prefer a slightly thicker topping, stir in cornstarch dissolved in a bit of water and simmer 1–2 minutes until thickened.
• Remove from heat and let cool completely.

5. Assemble & Serve

• Once cheesecake is fully chilled and set, spoon the cooled passion-fruit topping over the top.
• For a decorative touch, drizzle extra pulp or top with fresh passion-fruit halves or slices of fruit.
• Slice with a warm, clean knife for neat slices. Serve chilled.

You Must Know

• Soften cream cheese fully — avoids lumps in the filling.
• Whip heavy cream separately and fold gently to maintain light, airy texture.
• Cooling slowly (in oven then fridge) helps prevent cracking.
• Passion-fruit topping adds acidity that cuts through richness, balancing flavors nicely.

Pro Tips

• Use high-quality white chocolate for best melt and flavor.
• Chill cheesecake overnight — texture improves and flavors meld.
• Add a splash of lime juice to passion-fruit topping for extra brightness.
• If white chocolate is too sweet for your taste, reduce sugar slightly or add a pinch of sea salt.

Ingredient Substitutions

• Crust: Use crushed graham crackers, digestive biscuits, or even vanilla wafers.
• Heavy cream: Use double cream or full-fat coconut cream for richer texture.
• Yogurt/sour cream: Optional — you can skip, but texture may be slightly firmer.
• Passion fruit: Use mango-pineapple mix or berry compote if passion fruit is unavailable (flavor will differ).
• Sugar: Adjust sweetness depending on white chocolate and fruit tartness.

Serving Suggestions

• Serve with fresh fruit or berries on the side for added freshness and color.
• Pair with a cup of coffee, tea, or dessert wine to complement richness.
• For an extra treat — add a drizzle of melted dark chocolate or a dusting of powdered sugar before serving.

Storage Tips

• Store in fridge, covered, for up to 3–4 days.
• Because of the creamy filling, avoid freezing — texture may change.
• If topping with fruit, add topping just before serving to avoid soggy crust.

Frequently Asked Questions

→ Can I make this dessert nut-free?
Yes — crust uses plain crumbs; cream cheese filling and fruit topping don’t require nuts.

→ Can I use store-bought crust (like graham cracker crust)?
Yes — that works fine for convenience. Reduce baking time slightly if crust is pre-baked.

→ Can I make it gluten-free?
Yes — use gluten-free graham crackers or cookies for crust.

→ Can I use frozen passion fruit pulp?
Yes — thaw and stir before using. Taste and adjust sugar depending on tartness.

→ Why did my cheesecake crack on top?
Likely cooled too quickly or over-baked. Cooling slowly in oven, then fridge helps prevent cracks.

Enjoy your White Chocolate Passion Fruit Cheesecake — creamy, fruity, decadent dessert that blends sweet, tart and elegant flavors all in one!

Print