The Best Homemade Baked Passion Fruit Cheesecake

Love cheesecake but looking for a low carb option? Look no further than this delicious passion fruit cheesecake recipe!

Passion fruit cheesecake is the perfect dessert for anyone who loves exotic flavors. This delicious treat is easy to make and tastes amazing!

Passion fruit cheesecake is the perfect dessert for any occasion. The combination of creamy, tangy, and sweet flavors is sure to please everyone’s palate. This recipe is easy to follow and results in a delicious cheesecake that will impress your friends and family.

If you’re looking for a new way to enjoy cheesecake, be sure to try this recipe. You won’t regret it!

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Frequently Asked Questions

Is passion fruit good for your health?

Passion fruit is packed with nutrients that are essential for good health. This tropical fruit is a good source of fiber, vitamins A and C, potassium, and magnesium. Passion fruit also contains antioxidants that can help protect your cells from damage.

So not only is passion fruit cheesecake delicious, but it’s also good for you!

Why is lemon juice in cheesecake?

Lemon juice is added to cheesecake for two reasons: to add tartness and to prevent the cheesecake from cracking. The acidity in lemon juice helps to balance out the sweetness of the cheesecake, and it also helps to keep the cake moist.

Why do you put gelatin in cheesecake?

Gelatin is added to cheesecake to help it set. The gelatin helps to create a smooth, creamy texture and prevents the cheesecake from being too dense.

Ingredients You’ll Need

Crust

• 1 1/2 cups almond flour
• 1/3 cup melted butter
• 3 tablespoons granulated monk fruit

Filling

• 24 ounces cream cheese
• 1 cup granulated monk fruit
• 4 eggs
• 1 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Topping

• 1 cup passion fruit pulp
• 1 teaspoon gelatin powder
• 2 tablespoons granulated monk fruit

How to Make Sugar Free Passionfruit Cheesecake

Step 1 – The Prep Work

For this recipe is essential to have the ingredients at room temperature. Just leave them on the counter for 3-4 hours before using them.

Pre-heat oven to 325 degrees. And grease with abundant butter an 8’’ round cake tin with a loose base.

Step 2 – Making the Crust

Mix in a medium bowl the ingredients for the crust until combined. The result will be a coarse mixture. Place the mixture into the greased mold, press it down to make a thick crust.

Bake the crust for 12-15 minutes or until slightly golden in the edges.

Step 3 – How to Make Cheesecake Filling

In the meantime, mix to combine the cream cheese with the sweetener, vanilla extract, and lemon juice. Then add one egg by one, mixing all the time.

Finally, add the sour cream, incorporate it with a spatula.

Pour the cheesecake filling over the crust. Spread it with a spatula evenly.

Step 4 – Bake the Cheesecake

Bake the cheesecake for 50-55 minutes or until it is almost set (it will still wobble slightly in the center) and the edges slightly puffed. Don’t open the oven door during the baking time, or the cheesecake probably ends up with a crack in the middle. Turnoff the oven and leave the cheesecake in the oven until completely cool. Note: I had to make this cheesecake three times to avoid cracks, so it is not that easy to prevent them. But no worries if that happens to you; cracks won’t impact its taste at all.

Place the cheesecake in the fridge for at least 6 hours to set.

Step 5 – The Passion Fruit Topping

To make the passion fruit topping, simply place passion fruit pulp, gelatin powder, and sweetener in a saucepan over medium heat. Stir until monk fruit is dissolved. Let it cool before pouring over the cheesecake. Refrigerate for 30 minutes to harden.

Step 6 – Enjoy Every Low Carb Bite!

Passion Fruit Cheesecake Recipe Nutrition

Serves 8

Calories: 605 | Carbohydrates: 9g | Protein: 14g | Fat: 55g | Fiber: 5g | Sugar: 4g | Net Carbs: 4g

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Don’t forget to pin this amazing (list the type: breakfast, side dish, copycat, etc) recipe for later!

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Here’s a printable version of this low carb passionfruit dessert idea:

Passion Fruit Cheesecake

Passion fruit cheesecake is the perfect dessert for anyone who loves exotic flavors.

5 from 1 vote

Print Recipe Pin Recipe

Servings 8 slices

Calories 605

Ingredients

  

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Crust

• 1 ½ cups almond flour
• ⅓ cup melted butter
• 3 tablespoons granulated monk fruit

Filling

• 24 ounces cream cheese
• 1 cup granulated monk fruit
• 4 eggs
• 1 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Topping

• 1 cup passion fruit pulp
• 1 teaspoon gelatin powder
• 2 tablespoons granulated monk fruit

Instructions

 

• For this recipe is essential to have the ingredients at room temperature. Just leave them on the counter for 3-4 hours before using them.
• Pre-heat oven to 325F. And grease with abundant butter an 8’’ round cake tin with a loose base.
• Mix in a medium bowl the ingredients for the crust until combined. The result will be a coarse mixture. Place the mixture into the greased mold, press it down to make a thick crust.
• Bake the crust for 12-15 minutes or until slightly golden in the edges.
• In the meantime, mix to combine the cream cheese with the sweetener, vanilla extract, and lemon juice. Then add one egg by one, mixing all the time.
• Finally, add the sour cream, incorporate it with a spatula.
• Pour the cheesecake filling over the crust. Spread it with a spatula evenly.
• Bake the cheesecake for 50-55 minutes or until it is almost set (it will still wobble slightly in the center) and the edges slightly puffed. Don’t open the oven door during the baking time, or the cheesecake probably ends up with a crack in the middle. Turn off the oven and leave the cheesecake in the oven until completely cool. Note: I had to make this cheesecake three times to avoid cracks, so it is not that easy to prevent them. But no worries if that happens to you; cracks won’t impact its taste at all.
• Place the cheesecake in the fridge for at least 6 hours to set.
• To make the passion fruit topping, simply place passion fruit pulp, gelatin powder, and sweetener in a saucepan over medium heat. Stir until monk fruit is dissolved. Let it cool before pouring over the cheesecake. Refrigerate for 30 minutes to harden.

Notes

Tips

The mixing can be done with a hand-held mixer or an electric one. If you use an electric mixer, set it at the lowest speed to avoid over-mixing, as is another cause of cheesecake cracking.

Using a whole cup of passion fruit pulp comes with a lot of seeds. I don’t mind them at all! But if you do, it is easy to filter a few of them with a strainer to end up with the desired amount.

I like the topping to be sour enough to contrast with the cheesecake, so I only add a small amount of sweetener, so feel free to add more to your taste. The passion fruit that I’ve used comes frozen. I measured it once thawed.

Keep the cheesecake in the fridge for up to 5 days.

Nutrition

Serving: 1slice | Calories: 605 | Carbohydrates: 9g | Protein: 14g | Fat: 55g | Fiber: 5g | Sugar: 4g | Net Carbs: 4g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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