Match the rich and creamy texture of cheesecake with the sweet, fruity indulgence of passionfruit with this easy recipe
Prep time 30 min
Freeze time 5 hr
(Refrigeration Time)
Serves 16


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  1. Grease the base and side of a 22cm springform pan and line base with baking paper.
  2. Place the biscuits in a food processor and process until finely chopped. Add the butter and process until combined. Press the biscuit mixture evenly over the base and side of the prepared pan. Refrigerate for 30 minutes.
  3. Beat cream cheese and NESTLÉ Sweetened Condensed Milk until smooth. Beat in cream.
  4. Combine 3 teaspoons of gelatine and 1/4 cup boiling water in a small jug and stir until dissolved. Beat into cream cheese mixture with lemon rind and lemon juice. Pour evenly over the biscuit base. Refrigerate for 20 minutes.
  5. Combine remaining gelatine and boiling water in a small jug and stir until dissolved. Stir in passionfruit pulp. Drizzle passionfruit mixture over cheesecake. Using a skewer, slightly swirl passionfruit into the cheesecake mixture. Refrigerate for 4 hours or until set.
  6. Transfer cheesecake to a serving plate. Serve drizzled with extra passionfruit pulp and a dollop of whipped cream on the side.
You will need approximately 4 passionfruit for this recipe.
This recipe requires 5 hours refrigeration.

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