200g packet of lattice biscuits
325g cream cheese, softened
395g can sweetened condensed milk
200g tub coconut yoghurt
1/3 cup lemon juice
Grated zest 1 lemon
Pulp from 4 passionfruit plus extra to serve
Lightly grease and line a 20cm square cake pan with baking paper, extending paper above edges.
Arrange a lattice biscuits, glossy side up, to line base of pan, tightly packed, trimming any to fit.
In a large bowl, beat softened cream cheese until creamy. Beat in sweetened condensed milk, coconut yoghurt, lemon juice and grated zest until smooth and thick. Fold passionfruit pulp through. Pour mixture into pan, smoothing top. Chill overnight until firm. Drizzle with extra passionfruit pulp and cut into squares to serve.