Lemon passionfruit cheesecake slice

Looking for an indulgent afternoon treat? This tart and creamy cheesecake slice will fit the bill.

  • 20 mins preparation
  • Makes 16
  • Print


Lemon passionfruit cheesecake slice
  • 250 gram packet butternut biscuits, broken
  • 100 gram butter, melted
  • 2 teaspoon gelatine
  • 1 tablespoon boiling water
  • 250 gram packet cream cheese, chopped, at room temperature
  • 1/2 cup caster sugar
  • 1/2 cup thickened cream
  • 2 tablespoon lemon juice
  • 2 teaspoon finely grated zest
  • 3 passionfruit, pulp


Lemon passionfruit cheesecake slice
  • 1
    Lightly grease a 19cm square cake pan. Line base and sides with baking paper.
  • 2
    Process biscuits in a food processor until crushed. Add butter. Process until combined. Press biscuit mixture firmly into base of pan. Chill for 20 minutes.
  • 3
    In a small jug, whisk gelatine briskly into hot water with a fork, until dissolved. Cool slightly.
  • 4
    In a bowl, using an electric mixer, beat cream cheese and sugar until smooth. Gradually add cream, juice and zest, beating constantly, until smooth. Beat in gelatine mixture.
  • 5
    Fold passionfruit through. Pour over biscuit base. Chill for 3 hours or overnight, until firm. Cut into squares. Store in an airtight container in the fridge.


Makes about 16 slices.

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