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White Chocolate Passion

Featured in Sweet bites of pure joy.

Try out this decadent white chocolate cheesecake enhanced with passion fruit. It features a crispy ginger biscuit crust, a creamy mix of white chocolate and cream cheese, and a hint of tropical passion fruit juice. Top it with whipped cream and fresh passion fruit, or add a fruity twist with mango or pineapple. Prepare ahead for a flawless dessert every time.

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alicia in the kitchen
Updated on Sun, 15 Jun 2025 17:52:34 GMT
White chocolate passion cake Pin it
White chocolate passion cake | tasteofsavor.com

This white chocolate and passion fruit cheesecake totally turned my usual dinners into something way more special and I didn't even have to turn on the oven.

The first time I made this was a surprise for my mom's birthday. The mix of silky white chocolate and the punchy passion fruit really wowed everyone so much that now my family asks for it at every get-together.

Ingredients

  • 200g ginger cookies: give a spicy kick to the base so the white chocolate isn't too sweet
  • 60g melted butter: holds the crumb crust together and adds crunch
  • 400g high-quality white chocolate: brings richness and a thick, smooth bite
  • 600g cream cheese at room temp: so your filling turns out extra smooth with no lumps
  • 150ml thick cream: fluffs up the whole cheesecake
  • 3 passion fruits: their bold tangy flavor perks up the dessert
  • For topping: 300ml whipped cream plus 3 more passion fruits for that finishing touch

Step-by-Step Simple Directions

Finishing touches:
Right before serving, whip some chilled cream until it forms medium peaks. Spread it on top and dot with the leftover passion fruit pulp.
Putting it all together:
Pour your creamy mixture onto the crust, smooth it flat, cover, and pop it in the fridge for at least 6 hours—overnight is gold. That gives it time to set just right.
Mixing up the filling:
Blend the cream cheese with the cream until fluffy. Gently stir in the cooled melted chocolate, then pour in the passion fruit juice. Mix just enough to combine—it should stay nice and light.
Ready the passion fruit:
Slice the fruits and press out the juice through a sieve, saving those little black seeds for a crunchy sprinkle later.
Making your crust:
Blitz the cookies into crumbs, stir in melted butter, and press the mix into the base—use a spoon to pack it down tight.
Melting the chocolate:
Break up your white chocolate and gently melt it over a pot of simmering water, stirring now and then until smooth. Let it cool a bit so it doesn't seize up when you add it later.
Prepping your pan:
Lightly grease a 20cm springform and line the bottom and sides with parchment paper to make taking it out a breeze.

The big trick here is going for really good white chocolate. Some brands with real cocoa butter melt much smoother and taste way richer than the cheaper ones. Tested a bunch and that's the best bet.

Storing and Keeping

Keep it at its best by wrapping it up with plastic or using an airtight container in your fridge. You’ve got about 4 days, but honestly it's at its dreamiest in the first 48 hours. Freezer's not your friend here, it messes with that creamy goodness.

White chocolate and passion fruit cheesecake Pin it
White chocolate and passion fruit cheesecake | tasteofsavor.com

Possible Swaps

If ginger cookies are tricky to find, grab digestives or speculoos instead. You'll likely need a little extra butter if you use digestives since they’re drier. For a dairy-free option, try plant-based cream cheese but taste as you go—those are often less sweet, so you may want to add a bit of sugar.

Serving Ideas

This looks amazing on a plain white plate, showing off those striking colors. Pour over some red berry sauce for freshness or add a scoop of mango sorbet for even more tropical flair. Got a special event? Edible gold leaf on top makes the whole thing shine.

Food Culture

White chocolate and passion fruit is a hit combo in Australian and New Zealand kitchens since passion fruit is everywhere. It puts a modern, tropical twist on old-school British desserts—mixing in bold flavors that reflect how diverse the area's food has become.

Pro Tips

  • Set all your cold stuff out to warm up before you start, so the chocolate blends without getting hard
  • For a picture-perfect slice, run a warm knife around the pan’s edge before unlatching it
  • Save a few passion fruit seeds and toss them on top—they add fun crunch against the creamy layers

Frequently Asked Questions

→ How do I make the cheesecake crust?

Crush ginger biscuits in a blender, mix with melted butter, and press it into the base of a lined pan. Chill in the fridge to set.

→ How can I get a smooth filling?

Ensure the cream cheese is at room temperature and the white chocolate is cooled before mixing them. This keeps the texture lump-free.

→ Can I swap out the ginger biscuits?

Absolutely! Lotus or Digestive biscuits work great, but tweak the butter amount, depending on their texture.

→ What are some decoration ideas?

Use mango or pineapple for a tropical feel, or raspberries for a zesty and colorful touch.

→ How long does it need to set?

Give it at least 6 hours in the fridge, but overnight chilling works best for a firm texture.

White Chocolate Passion

A rich dessert blending white chocolate and passion fruit.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Cheesecake

01 3 passion fruits, halved
02 150ml heavy cream
03 600g full-fat cream cheese, room temperature
04 400g good-quality white chocolate, broken into pieces
05 60g butter, melted, plus extra for greasing
06 200g ginger biscuits

→ Topping

07 3 passion fruits
08 300ml heavy cream

Instructions

Step 01

Grease the sides and base of a 20cm springform tin, then cover it with nonstick baking paper. Set it aside.

Step 02

Use a food processor to blitz the ginger biscuits into fine crumbs. Pour in the melted butter and mix again until crumbly.

Step 03

Press the crumb mixture firmly into the base of the prepared tin, making it smooth and level with the back of a spoon. Cover and chill in the fridge while you prepare the filling.

Step 04

Place the chocolate pieces into a heatproof bowl over a pot of gently simmering water, ensuring the bowl doesn’t touch the water. Stir now and then until melted and smooth. Remove and let cool a bit.

Step 05

Scoop the insides of the passion fruits into a strainer over a bowl. Press with a spoon to release the juice, keeping the seeds in the strainer. Set the juice aside.

Step 06

Whisk the cream cheese and heavy cream together until it starts to thicken. Pour in the melted chocolate and the passion fruit juice, then whisk again until just blended.

Step 07

Spoon the mixture over the biscuit base, spreading it evenly and smoothing the top. Cover with plastic wrap and chill in the fridge for at least 6 hours, or until set.

Step 08

Whip the heavy cream until soft peaks form. Spread it gently over the top of the cheesecake, then use the remaining passion fruit pulp and slices to decorate as you like.

Notes

  1. Make sure both the cream cheese and chocolate are at room temperature to avoid lumps forming.
  2. Store the cheesecake in the fridge for up to 4 days in an airtight container or well-covered.
  3. For the best texture and flavor, prepare the cheesecake the day before and refrigerate overnight.

Tools You'll Need

  • 20cm springform tin
  • Food processor
  • Strainer
  • Heatproof bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk and dairy products
  • May contain gluten depending on the type of biscuits used

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 352.5
  • Total Fat: 24.3 g
  • Total Carbohydrate: 27.8 g
  • Protein: 4.6 g