Passionfruit cheesecake
No bake cheesecakes are always a hit. Here the soft creamy filling has a little tang thanks to the passionfruit yoghurt while the base is a mix of almonds, oats and dates. Using frozen passionfruit pulp means this is perfect at any time of year.
For the base
100g natural almonds
¼ cup (approx 25g) rolled oats
4 Medjool dates, pitted
1 tablespoon maple syrup
25g melted butter
For the filling
2½ leaves gelatine
250g cream cheese, softened
3 tablespoons maple syrup
1 x 380g tub Clevedon Buffalo Co Passionfruit yoghurt
150g (approx 1 cup ) frozen passionfruit pulp (defrosted)
3 tablespoons caster sugar
basil or mint leaves to garnish
Grease individual cheesecake pans with oil. Alternatively line an 18cm round spring form or loose bottomed tin with baking paper and lightly oil the sides.
Put the almonds and oats in a food processor and grind finely. Add the dates, maple syrup and the melted butter and process until combined. Press the mix firmly into the base of the prepared tins and put into the fridge while you prepare the filling.
Put the gelatine in a small saucepan with ¼ cup water and sit for 5 minutes, then heat to dissolve the sheets Set aside to cool for 5 minutes.
Beat the cream cheese with the maple syrup in a food processor until smooth, then add the yoghurt and whizz to combine. Add the slightly cooled gelatine mix and combine well. Pour the filling into each tin, tap on the bench to remove air bubbles. Cover well and put into the fridge for at least 8 hours, but ideally overnight.
Put the passionfruit pulp and sugar in a small saucepan and bring up to a simmer, cook until the sugar dissolves. Set aside to cool.
When ready to serve, Use a paring knife or small spatula dipped in boiling water and run around the outside of the tins. Remove from the tins and smooth the sides. Put onto serving plates, drizzle with the passionfruit and garnish with mint leaves. Will keep in the fridge for 2-3 days.