Passionfruit and Raspberry Cheesecake

Passionfruit and Raspberry Cheesecake

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When you think of the ultimate crowd pleasing dessert, Cheesecake often comes to mind. But If you want to please AND wow your family and party guests, this easy Raspberry Passion Fruit Cheesecake with Speculoos Crust recipe is for you!

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Cheesecakes were never one of my go-to dessert growing up. You don’t typically find cheesecakes in traditional French bakeries, and the only recipe I was accustomed to was my grandma’s Eastern-European style baked cheesecake. But this was until I spent a year in the US in 2008 and was brought to “The Cheesecake Factory“. I’ll stop you right there – their cheesecakes were way too heavy and sweet for my taste and this recipe will be nothing like theirs. But that year abroad introduced me to the light, creamy, flavourful cheesecakes!

I have shared a recipe for a Raw, Vegan Lime and Blueberry Cheesecake before and I absolutely love Raw Cheesecakes! But this time, I made a non-vegan Cheesecake and used real Cream Cheese.

Passion Fruit Raspberry Cheesecake

Even though Cheesecakes aren’t something I often make, I decided to work on a recipe after finding Speculoos biscuits in Melbourne. If you are wondering what the hell is a Speculoos, it is also known as “Biscoff” in many parts of the world. It is a traditional Belgian / Dutch spiced cookie that I grew up with. When you order a coffee at a cafe in Brussels, it will most likely be served with a Speculoos cookie. It is also commonly used to make cheesecake crusts, quite similarly to a Graham Cracker. But the spices used in Speculoos – mainly cinnamon –  really bring an intense and interesting flavour that you cannot find anywhere else!
I highly recommend trying to find the Speculoos Cookies for this recipe (and also because they are simply delicious) or you can get them here. Instead, you can also use Gingerbread Cookies or Graham Crackers. Not the same, though!

Passion Fruit and Raspberry Cheesecake Slice

I had to experiment a bit with it to find the perfect Speculoos Crust recipe. This involved a few “not good enough for the blog but good enough for my belly” trials. Hard life, right!?
After working out the crust recipe, I decided to flavour the classic Cheesecake batter with Passionfruit. I absolutely love Passionfruit; it’s sweet and sour at the same time, and the seeds brings such a nice crunch! I thought it would be a really fun way to naturally bring texture to the Cheesecake batter. And because it seems that I cannot focus on one, simple recipe, I chose to make a Raspberry Swirl to decorate the cake. I find that Passion Fruit and Raspberry work really well together as they are both relatively tangy and crunchy!

For this Passionfruit and Raspberry Cheesecake recipe, you will need a classic Cheesecake Tin. I always recommend using a Tin with Removable Edges instead of a traditional cake tin, as I explained in my Peach and Almond Olive Oil Cake recipe.
The tin I used was quite large so the Cheesecake turned out relatively thin, but you can simply use a smaller Cheesecake Tin to create a higher cake. Only keep in mind that the cake will probably need to bake for longer if higher!

Passion Fruit Raspberry Cheesecake Cut Slice

Passionfruit and Raspberry Cheesecake

This easy baked cheesecake made with fresh Raspberries and Passion Fruit is the ultimate summer cheesecake: light, fresh and absolutely delicious!
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 10 people
Author: A Baking Journey

Ingredients

Speculoos Crust

  • 25 Speculoos Cookies, or 150 grams
  • 1/3 cup melted Unsalted Butter, or 70 grams

Cheesecake Batter

  • 2 1/4 cups Cream Cheese, or 500 grams
  • 1/4 cup Full Fat Milk
  • 2 Eggs, at room temperature
  • 1/3 cup Brown Sugar, or 70 grams
  • 5 Fresh Passionfruits
  • 5 tbsp. Plain Flour, or 40 grams
  • 1/2 cup Raspberries

Instructions

Speculoos Crust

  • Preheat your oven on 170°C (325°F)
    In a Food Processor, pulse the Speculoos Cookies until they turn into a flour. If you do not have a Food Processor, just crush them in a large bowl by hand.
    Melt the butter, then combine it with the Speculoos Flour.
  • Line your Cheesecake Tin with Baking Paper, then transfer the Speculoos batter to the bottom of the tin.
    Use the bottom of a glass to squeeze the dough into a firm crust. 
    Bake it for about 5 minutes, then let it cool down.

Cheesecake Batter

  • While the crust is baking, start preparing the Cheesecake Batter.
    Mix the Cream Cheese and the Milk until creamy. If the Cream Cheese is too cold, it will be hard to break it.
    Add the Eggs, Brown Sugar, Passionfruit pulp and seeds and mix well, then fold in the Plain Flour.
    Pour the Cheesecake Batter on the pre-baked Speculoos Crust.
  • Blend the Raspberries until liquid. If you do not like the raspberry seeds, pass it through a sieve.
    Pour small batches of Raspberry Juice all over the Passionfruit Batter then create a swirl pattern using a skewer.
  • Place back into the oven for 45 to 50 minutes.
    Let the Passionfruit and Raspberry Cheesecake cool down before removing from the tin and serve cold.

Passionfruit and Raspberry Cheesecake with Speculoos Crust

Passionfruit and Raspberry Cheesecake with Speculoos Crust Passionfruit and Raspberry Cheesecake with Speculoos Crust


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58 thoughts on “Passionfruit and Raspberry Cheesecake”

    • Exactly, a bit of tang and crunch from the fruits and some sweetness from the speculoos crust! Happy that you like it!

  • Well, you’ve sold me on this one. I mean cheesecake — yes, of course. But that speculoos crust — Oh-Ma-Gawd! I don’t think I’ll ever make a graham cracker crust again! Passionfruit is one of my all time favorites, but I confess, I’ve never eaten the seeds. I always strain them when I’m making a passionfruit puree or curd — I didn’t know eating them was a thing! I wish I had, because that will save a ton of work. This cheesecake looks to die for!

    • Thank you so much for this! The only cookie I use to make crust is Speculoos, they bring such an amazing flavor as well as an awesome crunch!
      I love to eat the Passionfruit seeds actually! Again, all about that crunch haha 🙂

  • WOW! This sounds and looks amazing. First, we are cheesecake-aholics! I don’t think I ever met one I didn’t have a relationship with. And my favorite is with any kind of fruit. I’ve never made one with passionfruit. And combined with blueberries? Mmmm. And now you’ve got me dying to seek out speculoos cookies. And, while we’re on it…I love this thin, wide cheesecake. Adds a more delicate, yet scrumptious, look and feel. Great job, can hardly wait to make this.

    • Thank you for your nice feedback Kris! Who doesn’t like a good old cheesecake, right!? Definitely try to find Speculoos cookies, they are amazingly flavorful! I really need to get my hands on a smaller tin, but you are right, having a large yet thin cheesecake actually worked out great so that one slice is not too heavy… and you can go straight for a second one!

  • Oh your cheesecake looks so delicious! I like to add fruits in my cheesecakes and I absolutely love a speculoos crust, it’s my go to cookie crust for cheesecakes, they give a lot of flavors and some crisp. I also like oreos for crusts for the same reason!

  • I LOVE that the crust uses Speculoos Cookies! Such a delicious and fun idea – I’m obsessed with cookie butter so in turn, I love Speculoos Cookies. The colour of the passion fruit and raspberry is gorgeous as well. I can’t wait to try this!

  • I love cheesecake and the flavor profile here sounds INCREDIBLE. I think Speculoos are the perfect excuse to make some cheesecake

  • I have never met a cheesecake I did not like. I have never tried passion fruit….so this looks totally amazing. Such a great presentation. Always a crowd pleaser…and perfect as a celebration dessert for any occasion.

    • Hard to find a bad cheesecake, lets be honest haha! Perfect for any occasion, or you to treat yourself 😉

  • I love the idea of using biscoff cookies as a crust! I made a cheesecake with ladyfinger cookies as the crust awhile back, and I think any cookie is fair game. I bet the stronger flavors from the biscoff cookies work so well with the passion fruit! YUM! I’ll take a slice. Or two. Or three 😉

    • I really loved the spicy, cinnamony flavour of the biscoff mixed with the strong sur taste of passion fruit, they balanced each other perfectly!

  • I am SO delighted with this recipe! I have only had Speculoos at Trader Joe’s here in America. But, I love the flavor! I can only imagine that as a cheesecake crust!
    I also had fresh passionfruit for the first time this year in the Dominican Republic. I was hooked at first bite. I also love how the seeds add the perfect crunch.

    • Aren’t the crunchy bits of the passionfruit the best!? Instantly makes what you are eating more fun!

  • What a wonderful and unique idea to use Speculoos in the crust. I would have never thought of that but it’s genius. I love those flavours of cinnamon and ginger and nutmeg in the cookies. I’ve actually never baked with passion fruit but it’s so delicious that I can almost imagine how tasty this cheesecake must have been

    • Thank you so much Julia! Passionfruit were seriously matching perfectly with the sour cream cheese and the speculoos brought the perfect note of sweetness and spiciness 🙂

  • I love biscoff cookies so much and I can see how they would bring a lot more something something to a cheesecake then just graham crackers. And I can’t take Cheesecake Factory cheesecakes either, they’re way too rich. The passionfruit on top looks amazing and the tart element is perfect!

  • I’m glad you discovered cheesecake because the passion fruit and raspberry combination you have going on here is inspired! (And, yes, Cheesecake Factory cheesecakes can be rather intense even for us Americans. 😉 ) And the Speculoos crust sounds great. We can find them sometimes in the stores around here so I’m going search them out.

    • Happy you liked the combo! Keep an eye out for Speculoos, they are amazingly resourceful in the kitchen 🙂

  • This is great! I love to try new things. First, I have never heard of speculoos and second, I have eaten passion fruit but it’s been ages and I didn’t know you could even eat the seeds. Saving this, it looks like so much fun to make, thanks for sharing your recipe!

    • Im so glad it inspired you to try new things! Speculoos are really delicious, I highly recommend try them. And passionfruit is amazing, a perfect fruit for summer!

  • This sure came at the right time. My farmers market was taste testing passion fruit this am so as I sit here and type this I waiting for the cheesecake to finish baking. My kitchen smells so good… What a great way to begin the week 🙂

    • Cant wait to hear what you thought of it! Hope yours turns out just as yummy as mine 🙂 Send me pictures!

  • What a pretty cheesecake! I love passionfruit and can imagine that it’s incredible with that creamy filling. Great idea to make a crust from Speculoos cookies, too. The spices in the cookie must give the crust a fantastic pop of flavor!

    • The passionfruit and raspberries work great as a cheesecake, but the speculoos definitely takes the cake to the next level!

  • This looks divine! Sooo pretty. And yes, cheesecake is totally a crowd pleasure and The Cheesecake Factory does not do all cheesecakes justice! I think they’re way too heavy too! This one looks just up my alley!

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