Passionfruit Cheesecake

If like me your passionfruit vine yield was off the charts this season (or alternatively, if you really just like passionfruit), this low FODMAP cheesecake is a sweet and delicious way to enjoy some of the fruits of your labour.


  • 200g plain biscuits (gluten free if required)
  • 50g butter
  • 500g cream cheese (lactose free if required)
  • 3/4 cup caster sugar
  • 1 tsp vanilla essence
  • 1 cup cream, whipped (lactose free if required)
  • 200g passionfruit pulp
  • 2 gelatine leaves, optional


Makes: 8 servings

  1. Line a 20cm springform tin with baking paper. Remove the cream cheese from the fridge to soften.
  2. Melt the butter in a large bowl.
  3. In a food processor, crush the biscuits until they form a fine crumb.
  4. Combine the biscuits and melted butter and pour into the springform tin. Using a spoon, level out the base.
  5. Refrigerate the base while you make the filling.
  6. In a large mixing bowl, beat the cream cheese and the caster sugar with an electric whisk until smooth.
  7. Add the vanilla and whipped cream and beat until evenly incorporated.
  8. Stir through the passionfruit pulp.
  9. Optional: prepare two gelatine leaves according to packet instructions and fold through the mixture.
  10. Pour the cheesecake mixture onto the refrigerated base and spread evenly.
  11. Refrigerate for at least 90 minutes before serving.