Baked Passionfruit Cheesecake Slice is the perfect springtime dessert (or any time really). Take this crowd-pleasing treat along to your next BBQ.
A delightful hit of sweet and tangy bursts of Passionfruit - No one will guess that this dessert is low in sugar.
By Joanne Dessert
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- Prep 10 MINS
- Cook 30 MINS
- Yields 30 squares
1 premade Vanilla Slice Base
The Passionfruit Cheesecake Filling
2 pks cream cheese (approx. 500g)
1/3 cup Erythritol (75g)
1/2 cup sour cream (125g)
1/2 cup passionfruit pulp (fresh or frozen)
Erythritol Natural Sweetener (600g)AUD$ 9.95
Premium Almond Flour (800g)AUD$ 14.95
Low Carb Vanilla Cupcake MixAUD$ 9.95
1Ensure you have your premade base ready to go or make this Vanilla Slice Base first.
2Use an electric beater to beat 500g cream cheese, at room temperature, and 1/3 cup erythritol in a bowl until smooth.
3Beat in 1/2 cup sour cream and 2 eggs, then beat in 1/4 cup passionfruit pulp.
4Pour over the Slice Base. Swirl in another 1/4 cup passionfruit pulp.
5Bake at 160°C for 30 minutes or until just set. Allow to cool in the pan. Then cut into squares. Storage 1Store cheesecake slice in the fridge for up to 5 days in an airtight container.
1Store cheesecake slice in the fridge for up to 5 days in an airtight container.