Lilikoi (Passion Fruit) Cheesecake

Lilikoi — the Hawaiian name for passion fruit — grows wild across the islands and appears in everything from jam to cocktails. This no-bake Hawaiian cheesecake captures the intense floral tartness of lilikoi against a rich cream cheese filling, finished with a macadamia nut graham crust that has become a signature of Honolulu's dessert shops.

Serves: 10

Ingredients

Macadamia Crust

• 180g (1 1/2 cups) graham cracker crumbs
• 60g (1/2 cup) roasted macadamia nuts, finely chopped
• 75g (5 tbsp) unsalted butter, melted
• 2 tbsp (25g) sugar

Cream Cheese Filling

• 680g (24 oz / 3 blocks) cream cheese, room temperature
• 200g (1 cup) powdered sugar, sifted
• 240ml (1 cup) lilikoi (passion fruit) pulp or purée (fresh, frozen, or canned; strained)
• 240ml (1 cup) heavy whipping cream, cold
• 2 tsp vanilla extract
• 1 tbsp (9g) unflavored gelatin powder + 3 tbsp (45ml) cold water (for stability)

Lilikoi Glaze (optional)

• 120ml (1/2 cup) lilikoi pulp
• 50g (1/4 cup) sugar
• 1 tsp unflavored gelatin + 2 tbsp (30ml) cold water

Instructions

1. Make the crust: Combine graham crumbs, macadamia nuts, melted butter, and sugar. Press firmly into the bottom and 2.5cm (1 inch) up the sides of a 23cm (9-inch) springform pan. Refrigerate 30 minutes.
2. Bloom gelatin: Sprinkle gelatin over cold water in a small bowl. Let stand 5 minutes, then microwave 15 seconds until dissolved. Cool slightly.
3. Beat cream cheese with an electric mixer on medium speed 2–3 minutes until completely smooth. Add powdered sugar and beat until fluffy. Beat in lilikoi purée and vanilla.
4. Drizzle in dissolved gelatin mixture while mixing on low speed. Mix until just incorporated.
5. In a separate chilled bowl, whip cold heavy cream to stiff peaks. Fold whipped cream gently into the cream cheese mixture in two additions, preserving the airy texture.
6. Pour filling over the chilled crust. Smooth the top. Refrigerate at least 4 hours or overnight until fully set.
7. Optional lilikoi glaze: Bloom gelatin in water (5 min). Combine lilikoi pulp and sugar in a small saucepan; heat 2–3 minutes until sugar dissolves. Add gelatin, stir to dissolve. Cool to room temperature. Pour gently over set cheesecake and refrigerate 30 minutes more until glaze is set.
8. Run a thin knife around the edge before releasing the springform. Slice with a hot, clean knife.

Cook's Notes: Fresh lilikoi from Hawaiian farmers markets is incomparably fragrant, but high-quality frozen purée works beautifully. The tart-sweet balance of lilikoi cuts through the rich cream cheese perfectly. For extra drama, serve with a drizzle of fresh lilikoi pulp (seeds and all) spooned tableside.