Easy and Delicious Baked Cheesecake with Lilikoi (Passion Fruit)
One thing I can never ignore at a farmers market is lilikoi, or passion fruit. Every time I see them, I have to grab a basket—it’s my favorite tropical fruit since I was living in Hawaii.
With its vibrant aroma and perfect balance of tart and sweet, lilikoi brings a bright, tropical contrast to rich, creamy desserts. When paired with a classic baked cheesecake, it adds freshness and depth, making each bite feel both comforting and refreshing.
Especially during the fall and winter seasons, I find myself spending more time around the oven, fully in baking mode. Maybe it’s the cooler weather, or maybe it’s the simple joy of warming the kitchen while creating something delicious to share. As the air turns crisp and the days grow shorter, I naturally gravitate toward slow, cozy moments at home, and baking becomes part of that seasonal ritual. And after a quick trip to the farmers market, where I found beautiful lilikoi like today, this Lilikoi Cheesecake was the only thing on my mind on the way home!
What is Lilikoi?
Lilikoi is a tropical fruit also known as passion fruit. It is native to South America but is now cultivated in various regions around the world, including Hawaii, where it is commonly grown. The fruit is small to medium in size and has a vibrant yellow or purple outer skin that wrinkles as it ripens. Inside, the fruit contains a gelatinous pulp filled with black seeds. The pulp is the edible part of the fruit and has a distinct sweet-tart flavor that is both tangy and tropical. Lilikoi is often used in desserts, beverages, sauces, and as a flavoring in various culinary creations. It adds a unique and refreshing taste to dishes, making it a popular ingredient for those seeking a tropical twist in their recipes.
Tips
Use room-temperature ingredients: Softened cream cheese and eggs mix more smoothly and help prevent lumps in the batter.
Don’t overmix: Mix just until combined, especially after adding the eggs and flour, to keep the cheesecake creamy and crack-free.
Adjust sweetness: Lilikoi can vary in tartness. Taste the jam and adjust the sugar if needed before mixing it into the batter.
Swirl gently: When creating the lilikoi swirl on top, use a light hand—over-swirling can muddy the design.
Chill for clean slices: Refrigerating the cheesecake for a few hours or overnight makes slicing easier and enhances the flavor.
Line the pan: Parchment paper helps with easy removal, especially for a crustless cheesecake.
Variations
With a crust: Add a simple crust using crushed graham crackers or digestive biscuits mixed with melted butter. Press into the bottom of the pan and bake for 10 minutes before adding the filling.
No straining option: Skip straining the lilikoi jam for a more rustic texture with crunchy seeds throughout the cheesecake.
Coconut twist: Replace 1/4 cup of the heavy cream with coconut milk for a subtle tropical flavor.
Mini cheesecakes: Divide the batter into muffin tins lined with paper cups and bake at 350°F (175°C) for 18–22 minutes.
Extra lilikoi flavor: Drizzle additional lilikoi jam over each slice just before serving for a brighter, tangier finish.
Lighter sweetness: Reduce the sugar slightly and serve with fresh fruit on the side for a more balanced dessert.
RECIPE
Servings: 1x 6" round cake
Time: 75 min
Ingredients:
1 box cream cheese (8oz)
1/2 cup sugar
2 pcs egg
1 cup heavy cream
3 tbsp flour
5 pcs fresh lilikoi (passion fruit)
3 tbsp sugar
Instructions:
Make the Lilikoi Jam
Cut the lilikoi in half and scoop the pulp into a small pot.
Add sugar, turn the heat to low, and stir continuously until the mixture thickens.
Strain the mixture to separate the jam from the black seeds. Set both aside.
Preheat the Oven
Preheat the oven to 350°F (175°C).
Grease a 6-inch round cake pan or line it with parchment paper.
Make the Cheesecake Mixture
In a mixing bowl, beat the softened cream cheese until smooth.
Add the sugar and mix until creamy.
Add the eggs, one at a time, mixing gently until just combined.
Slowly pour in the heavy cream while stirring.
Mix in the lilikoi jam (no seeds)
Add the flour and mix until smooth, being careful not to overmix.
Assemble
Pour the mixture into the prepared pan and smooth the surface.
Drop 2–3 teaspoons of lilikoi seeds with a little jam onto the surface.
Use a chopstick to gently swirl and create a design.
Bake the Cheesecake
Bake for 50 minutes, or until the top is lightly golden and the center is set.
Remove from the oven and let cool completely.
Serve warm, or chill in the refrigerator for a few hours or overnight for a firmer texture.
FAQ
What is lilikoi?
Lilikoi is the Hawaiian name for passion fruit. It has a sweet, tangy, tropical flavor and a fragrant aroma that makes it perfect for desserts, drinks, and sauces. Both yellow and purple varieties are delicious in this baked cheesecake recipe.
Can I use store-bought passion fruit pulp instead of fresh lilikoi?
Yes! You can use store-bought passion fruit pulp or puree if fresh lilikoi is unavailable. If using unsweetened pulp, cook it with the sugar until it thickens into a jam-like consistency. Adjust the sweetness to your taste.
Do I need to remove the black seeds from the lilikoi?
For this recipe, strain the cooked lilikoi jam to remove the seeds before mixing it into the cheesecake batter. This creates a smoother, creamier texture. Reserve a little of the jam with seeds for the decorative swirl on top, if desired.
How do I know when the cheesecake is done baking?
Bake at 350°F (175°C) for approximately 50 minutes. The top should be lightly golden, and the edges should look set. The center can still have a slight jiggle, as it will continue to firm up while cooling and chilling.
Why did my cheesecake crack?
Cracks can develop from overmixing, overbaking, or sudden temperature changes. To help prevent them, mix the batter gently, avoid baking longer than necessary, and let the cheesecake cool gradually at room temperature.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better after chilling because the flavors have time to develop. Bake it a day ahead, let it cool completely, and refrigerate it for several hours or overnight before serving.
How should I store lilikoi cheesecake?
Store the cheesecake in an airtight container or cover it tightly with plastic wrap and refrigerate for up to 4 days. For the best texture and flavor, serve it chilled.
Can I freeze lilikoi cheesecake?
Yes. Once completely cooled, wrap individual slices or the whole cheesecake tightly and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before serving.
Can I make this recipe with a graham cracker crust?
Yes! For a classic cheesecake texture, mix crushed graham crackers with melted butter and press the mixture into the bottom of your 6-inch cake pan. Bake the crust at 350°F (175°C) for about 10 minutes, let it cool slightly, and then add the cheesecake filling.
What can I serve with lilikoi cheesecake?
This cheesecake is delicious on its own, but you can serve it with fresh tropical fruit, whipped cream, or an extra drizzle of lilikoi jam. A cup of coffee or tea also pairs beautifully with its creamy texture and bright, tangy flavor.
