Coconut Cheesecake with Passion Fruit Glaze Recipe

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Coconut Cheesecake with Passion Fruit Glaze
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  1. For crust: Preheat oven to 350°F. Blend all ingredients in processor until finely ground and sticking together, 1 to 2 minutes. Press crumb mixture onto bottom and 2 1/2 inches up sides of 9-inch-diameter spring form pan with 2 3/4- to 3-inch-high sides. Bake crust until golden, 14 to 15 minutes. Cool crust on rack. Increase oven temperature to 425°F.
  2. For filling: Blend cream cheese in processor until smooth, scraping sides and bottom of bowl. Add sugar. Using on/off turns, process to blend, scraping sides and bottom. Add cream of coconut, vanilla, and salt; blend 20 seconds, stopping to scrape sides. Add eggs 1 at a time; process to blend after each addition. Pour filling into crust.
  3. Bake cheesecake 10 minutes. Reduce oven temperature to 250°F. Bake until center is softly set, about 1 hour 35 minutes longer. Turn off oven. Keeping door closed, cool cake in oven 1 hour. Refrigerate cake, uncovered, at least 12 hours or overnight.
  4. For glaze and compote: Place 2 teaspoons water in small cup; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Place small strainer over 2-cup measuring cup. Reserve 1 passion fruit for compote. Cut remaining passion fruits in half, 1 at a time, and spoon fruit (including seeds) into strainer. Using flexible rubber spatula, press until 1/2 cup pulp (fruit and juices) is released into cup. Reserve a few seeds from strainer for garnish. Pour 1/2 cup passion fruit pulp into small saucepan. Mix in 2 tablespoons plus 2 teaspoons sugar. Stir over low heat until sugar dissolves and bubbles form at edge of pan. Add gelatin mixture and stir 1 minute to dissolve. Cool 10 minutes; pour into center of cheesecake. Rotate and tilt cake until glaze is spread evenly over top. Sprinkle reserved seeds over glaze. Chill cake to set glaze, at least 1 hour. DO AHEAD: can be made 1 day ahead. Cover and keep chilled.
  5. Combine diced mango, pineapple, star fruit, and remaining 1 tablespoon sugar in medium bowl. Mix in fruit (including seeds) from 1 reserved passion fruit. Chill compote until ready to use, up to 2 hours.
  6. Cut around pan sides to release cake. Remove pan sides. Cut cheesecake into wedges. Serve with compote.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1168.52 Kcal (4892 kJ)
Calories from fat 541.29 Kcal
% Daily Value*
Total Fat 60.14g 93%
Cholesterol 136.24mg 45%
Sodium 969.82mg 40%
Potassium 286.68mg 6%
Total Carbs 140.28g 47%
Sugars 77.71g 311%
Dietary Fiber 3.51g 14%
Protein 15.15g 30%
Vitamin C 8.4mg 14%
Vitamin A 0.8mg 26%
Iron 4.3mg 24%
Calcium 108.6mg 11%
Amount Per 100 g
Calories 245.91 Kcal (1030 kJ)
Calories from fat 113.91 Kcal
% Daily Value*
Total Fat 12.66g 93%
Cholesterol 28.67mg 45%
Sodium 204.09mg 40%
Potassium 60.33mg 6%
Total Carbs 29.52g 47%
Sugars 16.35g 311%
Dietary Fiber 0.74g 14%
Protein 3.19g 30%
Vitamin C 1.8mg 14%
Vitamin A 0.2mg 26%
Iron 0.9mg 24%
Calcium 22.9mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.7
  • 32

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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