Cheesecake

Cheesecake

Cheesecake

Brighten up your day with this coconut and passionfruit cheesecake recipe by Benjamina. Impress everybody with this easy to make and no bake cheesecake recipe! A perfect fruity treat!

  • Prep Time 405 min
  • Cook Time 20 min

Ingredients

  • 200 g light digestive biscuit
  • 50 g desiccated coconut
  • 100 g Flora Dairy Free Coconut & Almond spread
  • - Filling -
  • 560 g full-fat plain cream cheese
  • 150 g icing sugar
  • 150 g coconut milk
  • 350 ml Elmlea Double Light
  • 1/2 tsp vanilla extract
  • 6 passion fruit
  • 1 tbsp caster sugar
  • 1 tbsp lemon juice
  • 1/2 tsp cornflour
  • handful toasted coconut flakes

Directions

  1. Melt the Flora Coconut and Almond spread in the microwave and set aside. Grease and line a 23cm spring form cake tin.
  2. Place the biscuits and desiccated coconut in a food processor and pulse until it resembles fine crumbs. Alternatively, place everything in a large food bag and bash with a rolling pin. Pour in the melted spread and mix together.
  3. Press the biscuit mixture firmly into the base of the cake tin and refrigerate for at least 20 minutes until firm.
  4. Prepare the filling by beating together the cream cheese and icing sugar until smooth. Stir in the coconut milk and set aside. In a separate bowl, whip the double cream and vanilla extract thickened. Fold this carefully into the cream cheese bowl until completely smooth and then pour onto the biscuit base.
  5. Let the cheesecake set in the fridge for at least 6 hours, but preferably overnight.
  6. Make the passionfruit topping by adding the pulp, sugar, lemon juice and cornflour into a pan. Heat gently for 3-5 minutes until the sugar has dissolved and the mixture has thickened. Pour into a separate bowl and let it cool.
  7. Once the cheesecake is fully chilled, pour over the passionfruit and top with some flaked coconut.
  8. Enjoy!
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