Low Carb Tropical Cheesecake

A perfect dessert for entertaining, this Low Carb Tropical Cheesecake brings the tastes of summer to any occasion.

By Anna Hopkins  , , Print

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  • Prep 15 MINS
  • Cook 20 MINS
  • Yields 12


Ingredients for the base

 80g (1/3 cup) Low Carb Cookie Mix

 80g (1/3 cup) almond flour

 2 teaspoon vanilla essence OR 1 teaspoon vanilla paste

 60g (1/4 cup) melted butter

Ingredients for the tropical filling

 500g (2 packs cream cheese NOT spreadable) at room temp

 2 sachets of sugar-free mango passionfruit jelly

 2 cups of boiling water

 1/2 can of passionfruit pulp or 4 passionfruit - 85g (leave out for even lower carb option)


Method for the biscuit base

1Preheat the oven to 160 degrees. Combine all ingredients in a bowl and press into a round springform tin, lined with baking paper.

2Bake for 20 mins on 160 deg until golden brown - allow to cool.

Method for the tropical Filling

1Dissolve the jelly - 1 sachet per 1 cup boiling water. We use the Aeroplane Jelly Jelly Lite - Low Sugar Jelly (Available from all supermarkets) Let the jelly cool for 10 mins.

2In a separate bowl place the softened cream cheese and passionfruit - the slowly pour in your jelly, beating as you go

3Continue beating until smooth and creamy.

Method for assembling the cheesecake.

1Pour the mix on top of your cooled base, into the lined tin.

2Chill in the fridge for at least 3 hours. Decorate with additional passionfruit/coconut/berries to your liking.


Serving size111g
Energy245 Cal (1,025 Kj)
Fat, total22g
- Saturated fat12g
Carbohydrate, total3g
- Sugar2g

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