Passionfruit Cheesecake

Passionfruit Cheesecake


(For 4 servings)

  • 20 g coconut oil
  • 80 g oat cookies
  • 70g Wild Westland cream
  • 140 ml Schlagfix
  • 60 g white caster sugar
  • 140 g frozen passion fruit cubes
  • ½ tsp agar agar
  • 50 g frozen mango pieces

Preparation method

  1. Melt the coconut oil in a saucepan. In the meantime, grind ¾ of the cookies in the food processor or place them in a plastic bag and roll finely with a rolling pin. Place the biscuit crumbs in a bowl and stir in the melted oil. Spread the mixture evenly over the bottom of the glasses and press down.
  2. Beat the plant-based alternative to cream cheese with a whisk. Using a hand mixer, beat the coconut with the caster sugar for 3 minutes, the cream will not become completely stiff. Beat in the cream cheese with a whisk.
  3. Press the thawed passion fruit through a sieve, collecting the juice in a saucepan. Bring the juice with the agar agar to the boil while stirring with a whisk. Let it simmer gently for 2 minutes while stirring. Remove the pan from the heat.
  4. Slowly pour the passion fruit juice into the cream cheese mixture, stirring with a whisk. Divide the passion fruit-cream mixture among the jars and let it set in the refrigerator for 2 hours.
  5. In the meantime, finely chop the thawed mango pieces and let them drain in a sieve until ready to use. Crumble the rest of the cookies. Divide the cookie crumbs and mango among the glasses.

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