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Lilikoi Cheesecake

    A wonderful Lilikoi Cheesecake with an aromatic passion fruit topping, macadamia nut shortbread crust and a smooth cheesecake filling is always in fashion. Try this passionfruit cheesecake and treat yourself and your loved ones.

    What is a Lilikoi Cheesecake?

    Lilikoi is a yellow, big fruit, related to passion fruit, maracuja. Lilikoi has bright yellow pulp and is a typical Hawaiian fruit. So is this cheesecake with a lilikoi topping. Liliko’i is the Hawaiian word for passion fruit. Originally native to South America, maracujas have been brought to Hawaii in the 1920s. The most common variety is the yellow liliko’i.

    Btw: If you are in for a savory Hawaiian treat, try these Hawaiian roll sliders.

    You can make your passion fruit curd with or without the seeds. Remove them for a more elegant cake.

    But no worries, you can easily make this cheesecake topping with the dark purple passion fruit, even the orange one. Once you are on it, why don’t you make lilikoi curd for use all year round?

    Adding the passion fruit topping and filling

    For this cheesecake, you can either add 3/4 of the batter to the shell and then add about a cup of lilikoi to the center before topping it off with the remaining cheesecake filling.


    Or you fill the crust and then add dots of the lilikoi curd and swirl it into the top. This makes for a great pattern.

    Also try Chocolate Chip Cookie Cheesecake or Pumpkin Cheesecake with Sugared Pepitas.

    4.64 from 11 votes

    Lilikoi (Passion Fruit) Cheesecake

    A wonderful Lilikoi Cheesecake made with a macadamia nut shortbread crust, smooth cheesecake filling, and a passion fruit topping.
    Prep Time 30 minutes
    Total Time 9 hours 20 minutes
    Course Cheesecake
    Cuisine American
    Servings 10 slices
    Calories 495 kcal


    For the Crust

    For the Filling

    • 16 ounces cream cheese 2x 8 oz blocks, softened
    • 3 eggs
    • 1 cup sugar
    • 1 pint sour cream
    • ¼ Tsp vanilla essence
    • 1 pinch of salt
    • Lilikoi Curd
    • 1 Tbsp lemon zest finely grated


    For the Crust

    • Ground-up the shortbread cookies, about 13 – 15 cookies depending on the size. Mix the cookie crumbs with the molten butter and press it down and up the sides of the 7" springform pan. Refrigerate the pan.

    For the Filling

    • Preheat the oven to 300° F (140° C)
    • Cream the cream cheese until smooth. Gradually add in the eggs, sugar, salt, vanilla, lemon zest and sour cream. The mixture should be smooth and have no lumps.
    • Pour the mixture into the prepared crust, adding ½ cup of passion fruit (lilikoi) curd and bring it into a pattern of your choice.
    • Wrap the springform pan completely with foil to create a watertight seal.
      Place it into a larger Springform pan (10" inch) and fill ⅔ up the side with water to make a waterbath.
    • Place in the oven and bake for 45 – 50 minutes in the waterbath to prevent cracking.
    • Take the smaller pan out of the water bath and cool in the pan for 1 hour. Then cover it and place it into the fridge for eight hours. Overnight is best.
    • Remove cheesecake from the springform pan and top with the lilikoi curd before serving.


    Serving: 1slice | Calories: 495kcal | Carbohydrates: 46g | Protein: 7g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 133mg | Sodium: 409mg | Potassium: 154mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1201IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

    Nutrition information isn’t always accurate.

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    Author: Susan Queck
    A wonderful Lilikoi Cheesecake made with a macadamia nut shortbread crust, a smooth cheesecake filling, and a passion fruit topping.

    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.

    41 thoughts on “Lilikoi Cheesecake”

    1. Since I saw your recipe title you got me curios. I had no idea what lilikoi is. Thank goodness you mentioned it’s passion fruit.
      Your cheesecake turn out amazing! Love that you carried the hawaiian flavors in both your cheesecakes today (I could not leave a comment on PSB)
      Thanks for joining us Karyn

      1. It’s Hawaiian and I love it! I was thinking mango or papaya, but this was just the BEST!! Thanks for letting me know about PSB.

        1. I’ve had the cake baking for 60 minutes and it is still super jiggly. I checked back at my ingredients and a process I did it and I think I did everything correct. I’m just worried why it has not jelled as of yet

    2. Since I don’t have a vacation scheduled for Hawaii this year, I’ll have to make do with your scrumptious cheesecake! I’ll close my eyes and dream of the tropics while savoring every morsel!

      1. You should plan a visit one of these days. It’s beautiful here! And, I’ve got the perfect place for you to stay!

      1. I’m fortunate to have family here. Yes it’s a great vacation, but it’s really just coming back home for a visit.

    3. I’m so jealous you’re in Hawaii right now! I went to Maui last year and fell in love. My hubs and I can’t wait to go visit all the other islands. I haven’t had anything passionfruit flavoured in forever, which is sad because I love it. Your cheesecake looks wonderful, especially drenched in that bright, vibrant lilikoi curd!

    4. I stopped by your blog.for the jello Fondant recipe…& then Lilikoi caught my eye ;). Brings back childhood memories of Lilikoi chiffon cake! I’ve never had with cheesecake, definitely want to try this recipe. Now to find Lilikoi will be the challenge, since Island Girl is East Coast livin’ !
      Have a beautiful day!

      1. That cake sounds amazing! Wonder if I can make it with my remaining lilikoi juice. I’m on the east coast, too, so this was a special treat!

    5. I can’t wait to try this cheesecake. I had a lilikoi cheesecake at the Lava Rock Cafe on the the big island, and it was amazing. Thanks for the recipe.

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