Passionfruit and raspberry cheese cake

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  • 1/2 cup toasted almonds


  • 1 cup whole walnuts
  • 1/2 cup of whole macadamias
  • 1/2 cup coconut flour
  • 2 teaspoons arrowroot
  • 1 teaspoon of baking soda
  • 1 pinch of salt
  • 1/2 cup of melted coconut oil
  • 2 tablespoons coconut cream
  • 1 tablespoon of raw honey
  • 1 teaspoon of vanilla extract


  • 500 g softened cream cheese
  • 395 g of sweetened condensed milk
  • 1/3 cup cream
  • 1 can of passion fruit in canned passion fruit syrup
  • 1 teaspoon of vanilla extract
  • 150 g frozen raspberries
  • 4 teaspoons of gelatin powder
  • 4 tablespoons of boiling water


  1. Preheat the oven to 180 degrees and line the bottom of a 26cm spring pan with baking paper.

  2. Put the walnuts in a food processor and chop into large chunks.

  3. Add all other base ingredients and process until dough forms.

  4. Press the dough evenly onto the bottom of the can and bake until golden, or about 20 minutes. Set aside to cool.

  5. Beat cream cheese with an electric hand mixer or processor until softened.

  6. Add the condensed milk and cream and beat until everything is smooth.

  7. Add 2/3 of the passion fruit and vanilla and mix.

  8. Sprinkle raspberries over the base.

  9. Pour 3 tablespoons of boiling water into a small bowl and sprinkle with 3 teaspoons of gelatin. In another small bowl, mix remaining water and gelatin. Mix until dissolved.

  10. Add the largest bowl of gelatin to the cheesecake mixture and mix well.

  11. Add the remaining jelly to the remaining passion fruit and mix well.

  12. Pour half of the cheesecake mixture over the base. Sprinkle with half the passion fruit and shake lightly.

  13. Pour the remaining cheesecake mixture into the can and sprinkle with the remaining passion fruit. Swirl slightly.

  14. Put the cheesecake in the fridge for at least 2 hours to set. To serve.


  • 1 food processor
  • 1 baking paper
  • 1 26 cm spring-shaped frying pan
  • 1 electric mixer
  • 2 bowl

Raspberry Maracuja Cheese Cheese

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