Passion Fruit Cheesecake

Cheesecake with a Folláin twist, our Passionfruit curd transforms this cheesecake recipe, making this a very unique dessert. Looks gorgeous and tastes delicious.

Prep time: 15 minutes
Cooking time: Chill for 4 hours
Serves: 8

Recipe is great with...

Photo of related product - Passion Fruit Curd

Passion Fruit Curd

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  • 200g Digestive biscuits
  • 100g Unsalted butter
  • 300g Cream cheese
  • 250ml Double cream
  • 100g Caster sugar
  • 3 Leaves of gelatine (Soaked in cold water for 5 minutes)
  • 1 jar Folláin Passionfruit curd


  1. Place the digestive biscuits into a ziplock bag and push all the air out before sealing. Crush the biscuits with a rolling pin. Aim for a rough breadcrumb texture.
  2. Melt the butter in a large saucepan, tip the biscuit crumbs into the butter and mix well until thoroughly combined.
  3. Press the crumb mixture into the bottom of a 20cm springform tin.
  4. Chill in the fridge while you make the topping.
  5. Heat half the cream in a small saucepan until just hot and turn off the heat.
  6. Squeeze the excess water from the gelatine and add to the hot cream and stir to combine. Set aside to cool slightly.
  7. Combine the cream cheese, sugar and rest of the double cream in a large mixing bowl. Using an electric handheld mixer, whisk together until light and fluffy.
  8. Slowly add the gelatine mixture and continue to whisk for 2 minutes. Finally, fold in half of the passion fruit curd.
  9. Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula.
  10. Gently heat the rest of the passionfruit curd in the microwave to achieve a runny consistency but make sure it’s not very hot.
  11. Pour the runny passionfruit over the top of the cheesecake and use the back of a spoon to spread out evenly over the surface.
  12. Cover with cling film and chill in the fridge for at least 4hrs before slicing and serving.