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Citrus and passionfruit cheesecake
- Published: 30 Jan 18
- Updated: 18 Mar 24
We tweaked and tested this beautiful passionfruit cheesecake umpteen times using a clever mix of ingredients such as almond butter and cocoa nibs to please the palate while keeping the added sugar down.
![Citrus and passionfruit cheesecake](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/913996-1-eng-GB_cheesecake-768x960.jpg)
The result is worthy of any festive gathering.
Ingredients
For the base
- 160g gluten-free rolled oats
- 1½ tbsp raw cacao nibs (we used Naturya, from Ocado and Holland & Barrett)
- 100g almond butter
- 30g stoned dates
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
For the filling
- 280g full-fat cream cheese (we used Philadelphia)
- 80g greek yogurt
- Grated zest 1 orange
- Grated zest and juice 1 lime
- 3 passion fruit, halved
- 1-1½ tbsp maple syrup
- Fresh mint leaves to garnish
You’ll also need…
- 23cm shallow fluted loose-bottomed tart tin, greased with butter
Method
- For the base, heat a frying pan over a medium heat, add the oats and toast for 4-5 minutes, stirring occasionally until they start to turn golden and give off a toasted aroma. Remove the pan from the heat, tip the oats into a medium bowl and add the cacao nibs.
- In the small bowl of a food processor (or mini chopper), whizz the almond butter, dates, cinnamon, vanilla extract and 80ml water to make a smooth, runny paste. Scrape this into the bowl with the oats/cacao nibs and mix well using a wooden spoon (it will be thick and sticky). Press the mixture into the prepared tin, spreading it evenly and working it up the sides with your fingers to make a case. Cover with cling film and chill until needed.
- For the filling: beat the cream cheese with the yogurt in a mixing bowl until smooth. Stir in most of the zests, all the lime juice, the seeds from 2 passion fruit and as much maple syrup as you think the mix needs (taste as you add it, bit by bit – if you think you can get away with less, add less).
- Spoon the filling into the chilled case and chill for 1 hour. Serve with the seeds from the remaining passion fruit, the mint and the rest of the orange and lime zests.
- Recipe from December 2017 Issue
Nutrition
FOR 10
- Calories
- 231kcals
- Fat
- 15g (5.3g saturated)
- Protein
- 6.9g
- Carbohydrates
- 15.5g (4g sugars)
- Fibre
- 3.3g
- Salt
- 0.2g
delicious. tips
Make the cheesecake up to 48 hours in advance and store covered in the fridge.
Raw cacao nibs are made from cocoa beans that have been fermented, sun-dried and broken into small crumbs.
Buy ingredients online
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