Dessert · Latin American ·

Peruvian Maracuya Cheesecake with Almond Crust

Name: Peruvian Maracuya Cheesecake with Almond Crust
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 8 servings
Cuisine: Dessert
Ingredients: Almond flour, 1 ½ cups; Unsalted butter, melted, ¼ cup; Granulated sugar, ¼ cup; Vanilla extract, 1 tsp; Cream cheese, room temperature, 500g; Granulated sugar, 1 cup; Eggs, 3 large; Maracuya (passion fruit) pulp, strained, 1 cup; Vanilla extract, 1 tsp; Maracuya pulp, ½ cup; Sugar, 2 tbsp; Cornstarch, 1 tsp; Water, 2 tbsp

Indulge in this creamy and tropical Peruvian maracuya (passion fruit) cheesecake with a crunchy almond crust, perfect for a Latin American dessert treat.

4.2(50 reviews)

·By Ethan Brooks·January 24, 2026

Peruvian Maracuya Cheesecake with Almond Crust — Dessert served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Almond Crust

For the Cheesecake Filling

For the Maracuya Topping

Nutrition

Per serving

Calories: 539 kcal
Protein: 9.56 g
Carbs: 46.25 g
Fat: 35.19 g
Fiber: 3.06 g

Whole recipe

Total

Calories: 4309 kcal
Protein: 76.5 g
Carbs: 370 g
Fat: 281.5 g
Fiber: 24.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Almond flour 1 ½ cups	720	24	24	63	14
Unsalted butter, melted ¼ cup	400	0	0	44	0
Granulated sugar ¼ cup	200	0	50	0	0
Vanilla extract 1 tsp	12	0	0.5	0	0
Cream cheese, room temperature 500g	1630	30	15	158	0
Granulated sugar 1 cup	800	0	200	0	0
Eggs 3 large	215	18	1	15	0
Maracuya (passion fruit) pulp, strained 1 cup	140	3	35	1	7
Vanilla extract 1 tsp	12	0	0.5	0	0
Maracuya pulp ½ cup	70	1.5	17.5	0.5	3.5
Sugar 2 tbsp	100	0	25	0	0
Cornstarch 1 tsp	10	0	2	0	0
Water 2 tbsp	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Almond Crust

1
Preheat the oven
Preheat the oven to 350°F (175°C).
2
Combine ingredients
In a mixing bowl, combine almond flour, melted butter, sugar, and vanilla extract until a dough forms.
3
Bake crust
Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.

Preparing the Cheesecake Filling

1
Beat cream cheese and sugar
In a large bowl, beat cream cheese and sugar until smooth.
2
Add eggs
One by one, add the eggs, mixing well after each addition.
3
Stir in pulp and vanilla
Stir in the maracuya pulp and vanilla extract until fully incorporated.
Tip: Avoid over-mixing the cheesecake filling to prevent cracks. Use room temperature ingredients for the best texture.

How to Make Peruvian Maracuya Cheesecake with Almond Crust

Total time: 4 h 40 min · Yields 8 servings

1
Baking the Cheesecake
Pour the filling over the cooled crust, bake at 325°F (163°C) for about 50 minutes or until the edges are set and the center is slightly jiggly.
2
Preparing the Topping
In a small saucepan, combine maracuya pulp, sugar, cornstarch, and water. Cook over medium heat until thickened, stirring constantly.
3
Chilling & Setting
Allow the cheesecake to cool at room temperature, then refrigerate for at least 3 hours before adding the topping.