Lemon Passionfruit Cheesecake recipe shared by Andjela Reljic
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
- 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.
- Mix the coconut layer ingredients in your food processor as well and pour over the bases. Put back in the freezer to set.
- Mix together the remainder of the ingredients for the final layer and pour over the set coconut layer.
- 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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