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4 from 1 vote

Lilikoi Cheesecake Tart with Lilikoi Glaze

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 8 cheesecake slices
Author: Samantha Ferraro



  • 9 large graham crackers crushed finely
  • 5 Tb butter melted
  • 2 Tb sugar sugar
  • Pinch of salt


  • 2 8 oz packages cream cheese softened
  • 1 egg
  • 1/3 cup sugar
  • 1/2 cup passion fruit juice about 6-7 lilikoi
  • Pinch of salt

Lilikoi Glaze

  • 1/4 cup water
  • 1/2 cup sugar
  • 1/4 c lilikoi fruit juice about 4-6 lilikoi
  • 1/2 lemon juiced


  • First make the crust. If you haven't already, pulse graham crackers, salt and sugar in a food processor until finely ground. Add melted butter and press into a tart pan. It is beneficial to have a tart pan with a removal bottom. Press so crust is even on bottom and sides. Bake at 350 degrees F for 10 minutes or until crust firms up.
  • Make the cheesecake. In a bowl, mix together the cream cheese, sugar, egg, lilikoi juice and salt using a stand or hand held mixer. Mix until everything is combined and fluffy.
  • When crust is done, remove from oven and allow to rest for a few minutes. Pour in cheesecake mixture and continue to bake at 350 degrees F for about 35 minutes or until the cheesecake is firm but still has a slight giggle to it.
  • While cheesecake is baking, make the glaze.
  • In a small pot, add water and sugar and allow to boil for 5 minutes until the sugar dissolves. Add lemon juice and lilikoi juice and continue to boil for another 3-4 minutes until it turns into a thick syrup. Remove from heat.
  • When cheesecake is done, remove it from the oven and pour the lilikoi syrup all over the cheesecake.
  • Allow cheesecake to cool at room temperature before cutting into it.