Passion Fruit Cheesecake Parfait Dessert Shots

I never thought a trip to the grocery store would send my heart all aflutter. But this week it did. For lo and behold there, next to the frozen strawberries, was passion fruit puree!

Passion fruit—or lilikoi as we called it growing up—is a dearly loved fruit in Hawaii. The season is much anticipated. As kids we'd scour the gulches for them so that mom could make us a pitcher of fresh lilikoi juice, or we'd simply break them open and slurp out the seeds.

Lilikoi grows on a vine and produces one of the most exquisite flowers I've ever seen. The fruit is distinctly sweet-tart and exotic. Here is a pic of the flower.

Giddy and armed with my frozen passion fruit puree, I blitzed home and set out to make a dessert reminiscent of one my mom used to make that involved Cool-Whip and cream cheese. And these Passion Fruit Cheesecake Parfaits are what I came up with.

If you like cheesecake, and if you like sweet-tart—like that of lemon. You are going to LOVE this sweet treat!

I've chosen to serve them as dessert shots because they are quite rich. With these, a little bite goes a long way and are perfectly satisfying. For more dessert shot ideas, head on over to my Dessert Shots Pinterest board.

My tip for finding 2 ounce shot glasses—cheap? Goodwill of course :).

Passion Fruit Cheesecake Parfait Dessert Shots

Makes about twelve 2-ounce shot glass servings (great for a dinner party) or six 4-ounce glass servings


For the Creamy Cheesecake Layer

1-1/3 cup raw CASHEW NUTS, soaked 4-6 hours and rinsed
1/3 cup melted virgin COCONUT OIL
1/3 cup melted HONEY (use agave to make it vegan)
3/4 cup nondairy plain or vanilla YOGURT
2 teaspoons fresh LIME JUICE
1/8 heaping teaspoon SALT

For the Passion Fruit Layer

3/4 teaspoon GELATIN 
1/4 cup HONEY


For the Creamy Cheesecake Layer

  1. Combine Creamy Cheesecake Layer ingredients in the container of a high-powered blender. 
  2. Cover; blend on high until super smooth. Stopping blender to scrape sides as needed.
  3. Pour the first layer: Divide half of the cheesecake layer mixture between seven 4-ounce glasses. Transfer to refrigerator to chill. Keep remaining cheescake mixture at room temperature.

For the Passion Fruit Layer

  1. Pour passion fruit puree into a small sauce pan. Sprinkle gelatin over surface and allow to bloom, 2-3 minutes.
  2. Bring to boil and cook just until gelatin is dissolved, about a minute.
  3. Add honey and stir to combine.
  4. Chill this mixture until it thickens up a bit but remains pourable.
  5. Pour the second layer: Divide the Passion Fruit gelatin evenly among all glasses. Return to refrigerator to chill until firm.
  6. Pour the third layer: Divide remaining cheesecake mixture evenly among glasses. Transfer to refrigerator to chill until set.
  7. Garnish with lime zest and/or Passion Fruit Caviar if desired.

I am soooo hoping that you are able to find passion fruit puree at a local grocer because these parfaits are "broke da mout," as we'd say in Hawaii. Here is the brand I found at Safeway. A store that sells Hispanic grocery products is also a good bet.

Here are the lilikoi vines that grow high up in the tops of the Ohi'a Lehua trees outside of my mom's kitchen window. Can you make them out to the right? I know, that beautiful rainbow is sorta distracting.