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Lemon Passionfruit Cheesecake



  • 30g oats, ground to flour
  • 35g coconut flour
  • 20g Mayversfood peanut butter
  • 10g ground flaxseed
  • 1 tbsp Queen Fine Foods sugar free maple syrup
  • 60ml So Good Unsweetened almond milk

Coconut Layer:

  • 30g raw cashews, soaked overnight
  • 50g light coconut cream
  • 1 heaped tbsp Pure Cocobella coconut yoghurt
  • 45g passion fruit pulp
  • 1 tbsp Queen Fine Foods Sugar free maple syrup
  • 2 tbsp lemon juice
  • 100ml So Good unsweetened almond milk
  • 1/2 tap ground turmeric (tip to enhance the yellow colour)

Extra passion fruit pulp to top cheesecake squares.


  1. Mix the base ingredients together in your high speed food processor and press firmly in a small squared silicone tray. (Mine had 9 small squares)
    Place in fridge to set while you prepare the other layers.
  2. Mix the coconut layer ingredients in your food processor as well and pour over the bases. Put back in the freezer to set.
  3. Mix together the remainder of the ingredients for the final layer and pour over the set coconut layer.
  4. Use a teaspoon per square to spoon the extra passion fruit pulp on top and pop them back in freezer for at least 2 hours before serving. Enjoy!

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