Blueberry passionfruit cheesecake squares

A gorgeous flavour combo!

  • 35 mins cooking
  • Makes 15 Item
  • Print
Bursing with blueberries and topped with tart passionfruit, this fruity cheesecake slice is the ideal flavour combo for a delightful morning tea treat.
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Blueberry passionfruit cheesecake squares
  • 250 gram (8 ounces) plain sweet biscuits
  • 100 gram (3 ounces) butter, melted
  • 500 gram (1 pound) cream cheese, softened
  • 3/4 cup (165g) caster (superfine) sugar
  • 2 teaspoon finely grated lime rind
  • 2 eggs
  • 1/2 cup (120g) sour cream
  • 2 tablespoon lime juice
  • 1 cup (150g) frozen blueberries
  • 1/4 cup (60ml) passionfruit pulp


Blueberry passionfruit cheesecake squares
  • 1
    Preheat oven to 150°C/300°F. Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
  • 2
    Process biscuits until fine. Add butter; process until combined. Press mixture over base of pan; refrigerate 30 minutes.
  • 3
    Beat cream cheese, sugar and rind in medium bowl with electric mixer until smooth. Beat in eggs, one at a time, then sour cream and juice.
  • 4
    Pour mixture into pan; sprinkle with blueberries, drizzle with passionfruit pulp. Bake about 35 minutes or until set. Cool in oven with door ajar. Refrigerate 3 hours or overnight before cutting into squares.
  • 5
    Store squares in an airtight container in the fridge for up to 2 days.


We used granita biscuits for this recipe. Canned or fresh passionfruit pulp can be used.

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