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This tasty, creamy and tangy lemon passionfruit cheesecake recipe provides a sweet treat with a zesty twist that the whole family will enjoy.

Shared by Andjela Reljic


Base Ingredients: 

30g oats, ground to flour
35g coconut flour
20g Mayversfood peanut butter
10g ground flaxseed
1 tbsp. Queen Fine Foods sugar free maple syrup
60ml So Good Unsweetened almond milk

Coconut Layer Ingredients: 

30g raw cashews, soaked overnight
50g light coconut cream
1 heaped tbsp. Pure Cocobella coconut yoghurt
45g passion fruit pulp
1 tbsp. Queen Fine Foods Sugar free maple syrup
2 tbsp. lemon juice
100ml So Good unsweetened almond milk
1/2 tap ground turmeric (tip to enhance the yellow colour)

Extra passion fruit pulp to top cheesecake squares.

Note – All Ingredients listed above in the Lemon Passionfruit Cheesecake recipe are available at Coles 

Close up of Lemon Passionfruit Cheesecake squaresClose up of Lemon Passionfruit Cheesecake squaresLemon Passionfruit Cheesecake Method:

  1. Mix the base ingredients together in your high-speed food processor and press firmly in a small squared silicone tray. (Mine had 9 small squares)
    Place in fridge to set while you prepare the other layers.
  2.  Mix the coconut layer ingredients in your food processor as well and pour over the bases. Put back in the freezer to set.
  3.  Mix together the remainder of the ingredients for the final layer and pour over the set coconut layer.
  4. Use a teaspoon per square to spoon the extra passion fruit pulp on top and pop them back in freezer for at least 2 hours before serving. Enjoy!



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