Greek yoghurt and passionfruit cheesecake with brazil nut base

This refreshingly tart yet sweet treat is also gluten-free.

  • 2 hrs cooking chill time
  • Serves 12
  • Print


Brazil nut base
  • 1 cup brazil nuts
  • 1/2 cup pumpkin seeds
  • 1/4 cup shredded coconut
  • 1/2 cup pitted dates
  • 2 tablespoon melted virgin coconut oil or melted coconut butter
Greek yoghurt and passionfruit cheesecake
  • 1 1/2 cup natural yoghurt
  • 400 gram cream cheese
  • juice of 1 lemon
  • 4 tablespoon honey
  • 4 teaspoon gelatine
  • 5 tablespoon cold water
  • large handful of coconut chips, to top
  • 1/4 cup passionfruit pulp, to top


Greek yoghurt and passionfruit cheesecake with brazil nut base
  • 1
    Grease the base and sides of a springform cake tin and then line both with baking paper, or grease a small 12-hole silicone muffin tray.
  • 2
    To prepare the base, put the brazil nuts, pumpkin seeds and shredded coconut into a food processor. Process for a minute or so until mixture resembles coarse crumbs. Add dates and coconut oil and process until mixture starts to come together.
  • 3
    Press mixture evenly into the cake tin or muffin holes then refrigerate.
  • 4
    To prepare filling, put the yoghurt, cream cheese, lemon juice and honey into a food processor and process until mixture is smooth and creamy.
  • 5
    In a small heatproof bowl, combine the gelatine and water.
  • 6
    Fill a small saucepan with water to a depth of 2-3cm and bring to a gentle simmer over medium heat. Place bowl containing gelatine over the saucepan and stir until gelatine dissolves (about 2 minutes). Remove bowl.
  • 7
    With the food processor running, drizzle the gelatine into the cream cheese mixture until well combined.
  • 8
    Carefully pour the cream cheese filling on top of the base, and smooth out evenly. Place in the freezer and leave to set for at least 2 hours.
  • 9
    To serve, remove from the freezer and leave to thaw slightly. Top with passionfruit pulp and coconut chips.

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