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Passion fruit and chocolate cheesecake recipe

Passion fruit and chocolate cheesecake recipe

6 ratings

Zingy passion fruit and creamy white chocolate are a match made in heaven in this delicious cheesecake, the perfect elegant dessert to round off a dinner party. See method

  • Serves 8
  • 40 mins to prepare and 3 hrs to chill
  • 466 calories / serving


For the biscuit base

  • 200g (7oz) ginger nut biscuits, finely crushed
  • 120g (4oz) light spread

For the cheesecake base

  • 400g (14oz) fat-free Greek yogurt
  • 450g (15oz) low-fat soft cheese
  • 5 passion fruits
  • 1 tsp vanilla extract
  • 100ml double cream
  • 5½ gelatine leaves
  • 85g (2oz) sugar
  • 100g milk chocolate (chopped)
  • pulp from 4 passion fruits, to serve

Each serving contains

  • Energy

  • Fat

    27g 38%
  • Saturates

    15g 73%
  • Sugars

    33g 36%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 44g Protein 12.8g Fibre 1g


  1. Line the bottom of an 8 inch (20cm) spring form cake tin with grease proof paper. Adding the melted butter to the bread crumb mixture and mix until combined. Transfer the mixture to the prepared tin and press down until flat. Chill it in a refrigerator for 20min. Soak the gelatin leaves in water and leave for 5min or until soft. Put the double cream in a sauce pan with sugar and heat until warm and the sugar has dissolved. Add the softened gelatin leaves to the warm cream, and stir until dissolved. Remove from the heat and set aside.
  2. Put the chocolate in a heatproof glass bowl and sit over a sauce pan filled with a couple of inches of simmering water. Melt the chocolate completely and set aside. Mix the Yogurt, cream cheese, vanilla and passion fruit in the large bowl. Fold the double cream mixture into the yogurt mixture Put in half the cream cheese mixture, then add half the melted chocolate, followed by the rest of the cream cheese mixture and melted chocolate. Using a fork, mix it until their is a marbled effect showing on the top of the cake.
  3. Chill the cheesecake in a refrigerator for 3 hours. Run the back of knife around the tin to remove, then serve with the extra passion fruit pulp.

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