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Passionfruit Cheesecake Cookies Recipe
Ben Carraoli

Passionfruit Cheesecake Cookies Recipe

I recently baked these Passionfruit Cheesecake Cookies, and I honestly didn’t expect them to turn out this good. I love how they combine two classic desserts into one soft, creamy, and slightly tangy cookie. The passionfruit adds such a fresh tropical flavor that makes every bite exciting
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Total Time 2 hours
Ingredients Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour – Provides structure while keeping the cookies soft and tender
  • ½ teaspoon baking powder – Helps the cookies rise slightly without becoming cakey
  • ¼ teaspoon salt – Balances sweetness and enhances overall flavor
  • ½ cup unsalted butter softened – Room-temperature butter blends smoothly and creates a rich texture
  • ½ cup granulated sugar – Sweetens the dough and helps with light browning
  • 1 large egg – Binds ingredients and adds moisture
  • 1 teaspoon vanilla extract – Adds warmth and depth to the cookie base
  • 4 oz cream cheese softened – Full-fat cream cheese gives the filling its signature creaminess
  • ¼ cup passionfruit pulp strained – Adds tropical tang and natural brightness
  • ¼ cup powdered sugar – Sweetens the cheesecake filling without graininess
  • 1 teaspoon cornstarch – Thickens the filling so it sets nicely while baking

Method
 

  1. Start by mixing the flour, baking powder, and salt in one bowl. In another bowl, cream the softened butter and sugar until light and fluffy. Add the egg and vanilla, then slowly mix in the dry ingredients until a soft dough forms.
  2. In a separate bowl, beat the cream cheese until smooth. Add powdered sugar, passionfruit pulp, and cornstarch, mixing until creamy and well combined. The filling should be thick but spreadable.
  3. Scoop portions of cookie dough onto a lined baking tray and gently flatten them. Add a small spoon of cheesecake filling in the center of each cookie. Bake until the edges are lightly golden, then let them cool before chilling to set the centers.

Notes

  • I always use room-temperature cream cheese to avoid lumps
  • Chilling the cookies after baking helps the filling set perfectly
  • If the passionfruit tastes very tart, I add a little extra powdered sugar
  • I avoid overbaking so the centers stay soft and creamy