Passionfruit & Lime Cheesecake

Gluten free, grain free, refined sugar free, dairy free, egg free, paleo and vegan

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I recently had the pleasure of recreating and photographing a handful of delicious grain free recipes for an eBook for Primal Alternative. One of the recipes I absolutely adored was Helen’s Margarita Cheesecake (which you can find in her free eBook here). I’ve been obsessed with passionfruit lately so I decided to recreate the cheesecake, but with a passionfruit twist.

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Serves 8-10

BASE INGREDIENTS


FILLING INGREDIENTS

  • 1 1/2 cups raw cashews (soaked until soft)

  • 120g passionfruit pulp (I used frozen passionfruit and defrosted it) + some extra for garnishing

  • 1/2 cup melted coconut oil

  • 1/2 cup coconut cream

  • 1/2 cup fresh lime juice (or lemon juice)

  • 1/2 cup pure maple syrup

  • 1 tsp vanilla powder or 1 Tbsp vanilla extract

INSTRUCTIONS

  1. Line a square slice tin or round cake tin with baking paper.

  2. Blend the granola and melted butter together to combine. Press the mixture evenly into the lined tin. Place in the fridge to set.

  3. Add all of the filling ingredients (except the passionfruit) into a food processor or Thermomix and blend on high until completely smooth. Scrape down the sides and reblend to get rid of any lumps.

  4. Pour the filling over the base, pour the passionfruit on top and swirl it through using a spoon or knife. Chill in the fridge overnight.

  5. Optional: I like to put it in the freezer 20-30 minutes before serving, it turns it into a semi-frozen cheesecake with the most delicious, creamy texture, but this step is optional. It’s just as delicious served straight from the fridge.

  6. Garnish with extra granola, passionfruit pulp and a touch of lime or lemon zest. Serve and enjoy!

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If you want even more delicious, nourishing cheesecake recipes, have a look at my Chocolate & Raspberry Probiotic Coconut Cheesecake

There are also more gut friendly, probiotic cheesecake recipes in my hardcopy cookbook GUTALICIOUS