Super simple and super-delicious as an afternoon treat!
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Ingredients
Method
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.Â
Looking for more cheesecake recipes?
Cook’s tip
This is quite a soft filling and must be kept refrigerated. Serve with a dollop of cream, if liked.Â
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