Passion fruit cheesecake traybake

A tropical treat that's perfect for feeding a crowd.

  Less than 1 hour

Makes 12 squares

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1½ packets (150g each) PnP coconut T-biscuits
  • ⅔ cup (160ml) butter, melted
  • 2 tubs (250g each) cream cheese
  • ½ tub (125ml) sour cream
  • 1 cup (250g) castor sugar
  • 2 eggs
  • ¼ cup (60ml) passion fruit pulp, strained + ⅓ cup (80ml) for topping
  • 1 tsp (5ml) vanilla essence

Method:

  1. Blitz T-biscuits to fine crumbs in a food processor. 
  2. Add butter and blitz until combined. 
  3. Press mixture into a lined 20cm square tin. 
  4. Whisk cream cheese, sour cream, castor sugar, eggs, passion fruit pulp and vanilla essence together. 
  5. Spoon over biscuit base. 
  6. Marble passion fruit pulp on top. 
  7. Bake at 160°C for 28-30 minutes until outside is set and mixture is slightly wobbly in the centre. 
  8. Cool completely in the fridge. 
  9. Slice and serve.

 

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Chicken samoosa pie

The best of a samoosa without the fiddly folding! This is a quick and easy pie the whole family will love.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.