Creamy, sweet and just a little tangy, these passionfruit cheesecakes make an elegant dinner party dessert

Prep time
30 mins
Cook time
1 hour (chill time)
4 serves


  • 220g tub light cream cheese
  • 220g tub low-fat cottage cheese
  • ¾ cup Community Co Greek Style Yoghurt*
  • 1 ¼ cups of blanched almonds, toasted
  • ¼ cup fresh passionfruit pulp
  • 2 tbsp Community Co Coconut Oil*, melted
  • 1 tsp vanilla bean paste
  • 5 tbsp honey
  • 1 lemon rind, finely grated

How to make:

  1. Combine almonds, coconut oil, vanilla paste and 1 tablespoon of honey in a food processor. Divide between 4 serving glasses, pressing gently with a spoon to flatten and place in the fridge to chill.
  2. Combine cream cheese, cottage cheese, yoghurt, lemon rind and 2 tablespoons of honey in a food processor. Set aside.
  3. Combine passionfruit pulp and 2 tablespoons of honey in a bowl.
  4. Remove the serving glasses with the nut mix from the fridge and top with the cream cheese mix. Add a spoonful of the passionfruit mix to each and use a toothpick to create a swirl effect. Place in the fridge for 1 hours to set before serving.
*Community Co products are available from your local IGA store.
Next Post