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White chocolate passion

Featured in Sweet treats that make you happy.

Try a rich white chocolate dessert with passion fruit for a tropical vibe. Crunchy ginger cookie crust, creamy filling with white chocolate and silky passion fruit juice make this an indulgent delight. Add whipped cream, fresh passion fruit, or go tropical with mango or pineapple. Prepare ahead to wow guests anytime.

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Maria from tastyhush
Updated on Sun, 15 Jun 2025 17:51:20 GMT
White chocolate passion Pin it
White chocolate passion | tastyhush.com

This white chocolate and passion fruit dessert totally upgraded my usual dinners into celebrations, all with zero oven fuss.

The first time I made this was my mom’s surprise birthday. The silky chocolate and sharp passion fruit wowed everyone. Now at every family get-together, they always ask for my signature sweet.

Ingredients

  • 200g ginger biscuits: bring a spicy kick that stops the white chocolate from being too sweet
  • 60g melted butter: helps pull the base together so it’s firm and crispy
  • 400g quality white chocolate: gives that lush, smooth bite and big flavor
  • 600g cream cheese, room temp: makes everything super smooth and stops lumps
  • 150ml heavy cream: adds lightness to the mix
  • 3 passion fruits: their zing really wakes up the taste buds
  • For topping: 300ml whipped cream plus 3 extra passion fruits

Step-by-Step Instructions

Final Decorating:
Right before serving, whip up the cream until it's kinda thick. Spread it on top, then spoon those last bits of passion fruit over everything.
Chill Time:
Pour the mixture onto your crunchy base and smooth it out with a spatula. Cover up and stick in the fridge for at least 6 hours—overnight is best so it sets perfectly.
Mix the Filling:
Beat the cream cheese and heavy cream till they’re holding shape. Blend in the cooled melted chocolate and passion fruit juice, just enough so it all comes together nicely.
Sort the Passion Fruit:
Split ‘em open and push the guts through a sieve to grab the juice and save some seeds for topping. The juice brings a punch to the mix, the seeds give a pretty finish.
Melt the Chocolate:
Gently melt white chocolate in a bowl over steaming water, stirring now and then till it’s silky. Let it cool down so it doesn’t seize when you blend it with cold stuff.
Make the Cookie Base:
Blitz ginger biscuits to crumbs, mix in melted butter till it’s sandy. Press firmly into the tin base with the back of a spoon till nice and flat.
Prep Your Pan:
Grab a 20cm springform pan, grease it, then line the bottom and sides with baking paper. This little move will help everything pop right out later.

Using top-notch white chocolate is the real game-changer here. I tried a bunch, and the ones with real cocoa butter have the richest, creamiest texture and flavor. Cheap chocolate just doesn’t come close.

Storing and Keeping

To store this treat, cover it with wrap or pop it in a sealed tub in the fridge. It’s totally good for four days but is at its best in the first couple of days. Freezing isn’t great, as it messes with the creamy feel.

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

Swaps You Can Try

If you’re out of ginger biscuits, speculoos or digestive cookies work. Digestives need a bit more butter since they’re drier. For dairy-free, grab vegan cream cheese and taste as you go—those are usually not very sweet.

Serving Ideas

This dessert pops on a white platter, letting those colors shine. Add a splash of berry sauce for some chill vibes, or scoop on some mango sorbet for extra tropical punch. Feeling fancy? A few edible gold flakes on top look awesome for celebrations.

Background & Traditions

White chocolate and passion fruit are a favorite duo in Australia and New Zealand where passion fruit is everywhere. It’s a fresh twist, mixing old-school British sweets with modern tropical flavors you find across the Pacific.

Pro Tips

  • Let all your cold stuff come to room temp first so the chocolate doesn’t seize up
  • A warm knife run around the edge makes the cake slide out slick
  • Hold back a few passion fruit seeds for the top—they pop and crunch, which is awesome with the creamy filling

Frequently Asked Questions

→ How do I make the crust?

Crush ginger cookies in a blender, add melted butter, and press it into a lined tin. Chill it in the fridge to set.

→ How can I get a smooth filling?

Make sure your cream cheese is room temperature and the white chocolate is cooled down before mixing to avoid lumps.

→ Can I swap out the ginger cookies?

Absolutely! Lotus or Digestives work great too. Just tweak the butter amount based on their texture.

→ What decoration ideas can I try?

Top it with mango, pineapple for a tropical theme, or add raspberries for a tart and vibrant touch.

→ How long should I let it set?

Give it at least 6 hours in the fridge, but overnight is even better for a firm texture.

White chocolate passion

A decadent treat blending white chocolate and passion fruit flavors.

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

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Cheesecake

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

→ Topping

07 300ml double cream
08 3 passion fruits

Instructions

Step 01

Use a bit of butter to grease and line a 20cm springform tin with non-stick baking paper. Set it aside for now.

Step 02

Using a food processor, grind the ginger biscuits into fine crumbs. Pour in the melted butter and mix again until it feels sandy.

Step 03

Press the buttered crumbs into the bottom of the prepared tin, smoothing it out firmly with the back of a spoon. Cover it up and pop it into the fridge while you work on the filling.

Step 04

Put the chocolate in a heatproof bowl over a saucepan of barely simmering water (make sure the water doesn’t touch the bowl). Stir now and then until smooth and melted. Take off the heat and let it cool a bit.

Step 05

Scoop the insides of the passion fruits into a sieve over a bowl. Press with a spoon to strain out as much juice as you can while keeping the seeds out. Set the juice aside.

Step 06

Whisk the cream cheese with the double cream until it starts to thicken. Add the melted chocolate and passion fruit juice, then mix again until just smooth.

Step 07

Pour the filling over the chilled biscuit base and spread evenly. Cover with plastic wrap and chill in the fridge for at least 6 hours, or until set.

Step 08

Whip the double cream until medium peaks form. Spread it on top of the cheesecake and decorate it with leftover passion fruit pulp and slices, if you like.

Notes

  1. Make sure the cream cheese and chocolate are room temperature to keep the mixture smooth.
  2. Store the cheesecake in an airtight container or covered in the fridge for up to 4 days.
  3. For the best taste, make the cheesecake the day before and leave it to chill overnight.

Tools You'll Need

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

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes milk and dairy products
  • May have gluten depending on the 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