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Slice of lilikoi cheesecake garnished with passionfruit

Lilikoi Cheesecake

Chef Bella
Lilikoi Cheesecake is a rich, creamy dessert infused with the vibrant, tangy flavor of passion fruit. The smooth cheesecake filling pairs perfectly with a buttery crust, creating a tropical treat that’s both refreshing and indulgent.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 servings

Ingredients
  

For the Graham Cracker Crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup melted butter
  • 2 tablespoons sugar

For the Cheesecake Filling:

  • 16 oz 450g cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • ½ cup lilikoi passion fruit puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 pinch salt

For the Lilikoi Topping:

  • ½ cup lilikoi puree or fresh passion fruit
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • Optional Garnishes:
  • Fresh lilikoi halves or slices
  • Edible flowers hibiscus, orchids
  • Toasted coconut flakes
  • Fresh mint or basil leaves

Instructions
 

Prepare the Graham Cracker Crust:

  • Preheat the oven to 325°F (165°C).
  • Crush the graham crackers into fine crumbs using a food processor or rolling pin.
  • In a bowl, mix the crumbs with melted butter and sugar. Press this mixture into the bottom and sides of a springform pan.
  • Bake for 8-10 minutes, until golden, then let it cool completely.

Make the Cheesecake Filling:

  • In a stand mixer, whip the softened cream cheese until light and fluffy.
  • Add sugar, eggs, vanilla extract, lemon juice, and salt, mixing until smooth.
  • Gently fold in the lilikoi puree to avoid overmixing.
  • If the mixture is too thick, add a bit of heavy cream to achieve a smooth, silky consistency.

Bake the Cheesecake:

  • Wrap the springform pan with aluminum foil to prevent water from leaking in during the water bath.
  • Place the springform pan in a larger pan and add hot water halfway up the sides.
  • Bake at 325°F (165°C) for 60-90 minutes, until set but slightly jiggly in the center.
  • Turn off the oven, leave the door slightly ajar, and cool for 1 hour.
  • Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours, or overnight.

Make the Lilikoi Glaze:

  • Combine lilikoi puree, sugar, and lemon juice in a saucepan.
  • Heat over low heat, stirring occasionally until thickened. Let cool to room temperature.

Assemble and Garnish:

  • Once the cheesecake is chilled, pour the lilikoi glaze on top.
  • Garnish with fresh lilikoi slices, edible flowers, toasted coconut flakes, and mint or basil leaves.
  • Serve the cheesecake chilled for the best flavor and texture.