Light Passionfruit Cheesecake Recipe

Name: Light Passionfruit Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g diet butternut cookies; 1 egg white; 40 g reduced fat margarine, melted; 1 tablespoon gelatin; 1/4 cup water; 250 g light cream cheese; 1/2 cup caster sugar; 300 ml light thickened cream; 1 tablespoon lemon juice; 1/2 cup fresh passion fruit pulp (about 4 passionfruit) or 1/2 cup canned passion fruit pulp; 2 egg whites, extra; extra passion fruit, to serve (optional)

Servings: persons

200 g diet butternut cookies
1 egg white
40 g reduced fat margarine, melted
1 tablespoon gelatin
1/4 cup water
250 g light cream cheese
1/2 cup caster sugar
300 ml light thickened cream
1 tablespoon lemon juice
1/2 cup fresh passion fruit pulp (about 4 passionfruit) or 1/2 cup canned passion fruit pulp
2 egg whites, extra
extra passion fruit, to serve (optional)

1
Preheat oven to moderate(180u00b0C/160u00b0C fan-forced).
2
Blend or process the biscuits until mixture resembles breadcrumbs. Transfer biscuits to a bowl; stir in eggwhite and spread. Press mixture evenly over the base of a 22cm springform tin (actual inside top measurement 21cm) with wet hands. Bake in a moderate oven for about 10 minutes or until browned lightly.
3
Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool for 5 minutes.
4
Beat cream cheese and half of the sugar in a medium bowl with an electric mixer until smooth; add cream and beat until mixture thickens. Stir in lemon juice, passionfruit and gelatine mixture.
5
Beat extra eggwhites in a clean small bowl with an electric mixer until soft peaks form; gradually add the remaining sugar, beating until dissolved between additions. Fold into passionfruit mixture. Pour mixture over biscuit base; smooth top. Cover cheesecake; refrigerate 6 hours or until firm.
6
Serve cheesecake drizzled with extra passionfruit pulp, if desired.

1036

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 g diet butternut cookies, 1 egg white, 40 g reduced fat margarine, melted, 1 tablespoon gelatin, and more.

Yes, Light Passionfruit Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Light Passionfruit Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions