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3-Ingredient Passionfruit Truffles

This Passionfruit Truffle Recipe takes cream cheese, passionfruit pulp and crushed biscuits and turns them into soft bite-sized tropical cheesecake balls!

Be sure to try my Chocolate Rum Truffles and Dairy-Free Chocolate Truffles recipes next!

Truffles in bowl.

Passionfruit Truffles

These decadent passionfruit truffles are an easy and quick no-bake dessert made with only 3 ingredients. Using crushed biscuits is what makes these fool-proof. No need to make a ganache like traditional truffles.

Not too sweet and with the perfect amount of passionfruit, you’ll think you’re biting into a passionfruit cheesecake!

These tropical truffle balls are perfect to make during the holiday season and they’re also wonderful during summer.

Ingredient Notes & Substitutions

Ingredients to make passionfruit truffles on white wooden background.
  • Passionfruit: The easiest way to make these passionfruit truffles is with passionfruit pulp in syrup that comes canned. Or if you can get fresh passionfruit, you’ll need 2-3 ripe passionfruits to get 3 tablespoons worth of pulp + seeds.

How to Make Passionfruit Truffles (with photos)

A full and detailed recipe card is at the bottom of this post.

Step one: In a high-speed food processor, add biscuits and pulse to a fine crumb. 

Crushed biscuits in food processor.

Step two: Add softened cream cheese and passionfruit pulp. Pulse until well combined and it sticks together, it will resemble a soft cookie dough.

Step three: Scoop up 1 level tablespoon of mixture and roll into a smooth ball. Repeat with the remaining mixture.

Transfer truffles to the refrigerator and chill for 30 minutes – 1 hour or until they have firmed up. Enjoy! 

Crushed biscuits, cream cheese and passionfruit in food processor.

Expert Tips

  • Crush the biscuits to a fine crumb: Make sure there are no larger pieces of biscuits left.
  • Refrigerate truffles: Once you have rolled the truffles, transfer them to the refrigerator to chill and firm up, or they’ll remain too soft.

Can I make these without a food processor?

You can! Although it might require a bit more effort for certain steps.

  1. Crush the biscuits to a fine crumb using a sealed plastic bag and rolling pin.
  2. Mix the softened, room-temperature cream cheese with passionfruit pulp in a bowl using a wooden spoon or hand mixer until well combined.
  3. Mix through the crushed biscuits and roll the mixture into the balls.
  4. Refrigerate until firm. Easy!
Passionfruit truffles in bowl.

Storage Instructions

Store: Keep in an airtight container in the refrigerator for up to 1 week.

Freeze: Lay truffles on a lined baking sheet, ensuring they aren’t touching, and freeze for 1-2 hours until firm. Once solid, transfer to labeled freezer-safe bags or containers and store for 2-3 months.

Thaw: Allow to defrost overnight in the refrigerator or at room temperature until they reach the desired softness.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Passionfruit truffles in bowl.

3-Ingredient Passionfruit Truffles

Samantha Pickthall
This Passionfruit Truffles take cream cheese, passionfruit pulp and crushed biscuits and turns them into soft bite-sized tropical cheesecake balls!
4.34 from 6 votes
Prep Time 15 minutes
Chilling time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Australian
Servings 12 truffles
Calories 99 kcal

Equipment

  • Food processor

Ingredients
 
 

  • 9 oz. (250g) original digestive biscuits, or arrowroot or marie biscuits
  • 1.7 oz. (50g) cream cheese block, softened to room temperature
  • 3 tbsp passionfruit pulp in syrup, or 2-3 ripe fresh passionfruits

Instructions
 

  • In a high-speed food processor, add biscuits and pulse to a fine crumb.
  • Add softened cream cheese and passionfruit pulp. Pulse until well combined and it sticks together, it will resemble a soft cookie dough.
  • Scoop up 1 level tablespoon of mixture and roll into a smooth ball, it will be sticky and soft but they will firm up in the fridge.
  • Place straight into the storage container you’ll be using or on a lined baking sheet. Repeat with the remaining mixture.
  • Transfer truffles to the refrigerator and chill for 30 minutes – 1 hour or until truffles have firmed up.
  • Enjoy!

Notes

  • Biscuits: Graham crackers may be suitable but keep in mind I have not tested this recipe using them.
 
  • Make gluten-free: Use the gluten-free alternatives to the biscuits listed in the ingredients.
 
  • Store: Keep in an airtight container in the refrigerator for up to 1 week.
 
  • Freeze: Lay truffles on a lined baking sheet, ensuring they aren’t touching, and freeze for 1-2 hours until firm. Once solid, transfer to labeled freezer-safe bags or containers and store for 2-3 months.
 
  • Thaw: Allow to defrost overnight in the refrigerator or at room temperature until they reach the desired softness.

Nutrition

Calories: 99kcalCarbohydrates: 18gProtein: 2gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.5mgSodium: 139mgPotassium: 60mgFiber: 1gSugar: 6gVitamin A: 50IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword Cheesecake, truffles
Tried this recipe? Let us know how it was!

First published in June 2021, this recipe was updated in January 2024 to include new step-by-step images, expert recommendations, storage guidelines and more.

2 Comments

  1. So glad I found these when trying to find out what to do with some random leftover biscuits and passion fruits – they’re amazing! I couldn’t resist coating them in chocolate and rolling them in cacao powder though…

    1. Hi Sara! Omg!! That sounds absolutely amazing!! Coating these in chocolate and rolling them in cacao powder, I might actually have to use your idea to create a new recipe haha! So happy to hear you enjoyed these, so simple and yummy! Thanks Sara 🙂

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