Passionfruit Cheesecake

Passionfruit Cheesecake

This cheesecake is a summer favourite. It’s so light and refreshing. If you love this recipe, you might want to take a look at my Choc Raspberry Cheesecake and my Choc Almond Butter Cheesecake too!

Base Ingredients:

1 cup pecans
2 fresh dates pitted
1 tablespoon coconut oil

Filling Ingredients:

2 cups cashews
1 cup coconut cream
¼ teaspoon vanilla powder
2 tablespoons honey
Pulp of 8 passionfruit

Topping Ingredients:

Pulp of 5 passionfruit


Process the base layer ingredients in a food processor until well combined. It is easier to start with the pecans and process until fine, then add dates and coconut oil slowly until the mixture sticks together. Press the mixture into an 18 cup silicone muffin tray or 1 large cheesecake tin and place in the freezer to set. Process the passionfruit filling ingredients (except passionfruit) in your food processor until smooth. This may take a while, depending on the strength of your processor. Stop every few minutes to scrape down the sides. Once smooth, stir through the passionfruit. Pour the mixture onto the base layer and top with extra passionfruit. Place in the fridge to set overnight.

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