1 min read
LEMON MERINGUE PASSION FRUIT CHEESECAKES
Posted By
Karim Youssef
This Easy Passionfruit No Bake Cheesecake has a Lemon meringue cheesecake crust, a lemon passionfruit cheesecake filling, and a white chocolate passionfruit curd topping.
Ingredients
Base:
- 3 Nuzest Coconut & Lemon Clean Lean Protein Bars
- 1 Tbsp coconut oil
- 1 Tbsp hempseed butter or tahini paste
- 2 Tbsp monk fruit syrup
- 1/2 Packet of coconut power crunch (mango) @cocobynuco
Cheesecake filling:
- 2 Cups pre-soaked cashew nuts
- 1/2 Cup lemon juice
- 1/3 Cup monk fruit syrup
- 1 Cup coconut cream (keep overnight in the fridge)
- 1 Tsp vanilla extract
- 1/3 Cup coconut oil
- 2 Tbsp coconut flour
- 1 Serv Nuzest Smooth Vanilla Clean Lean Protein
- 1 Passion fruit
- 1 Tsp flaxseed meal
Topping:
- 1/3 Cup melted cacao butter
- 1/3 Cup melted sugar free white chocolate
- 1/3 Cup monk fruit powder (monk fruit icing sugar)
- 1 Tsp vanilla extract
- 1 Passion fruit
**Optional sugar free melted dark chocolate for the final topping before serving, along with the rest of your coconut power crunch.
Recipe by Charissa & Co.
This Easy Passionfruit No Bake Cheesecake has a Lemon meringue cheesecake crust, a lemon passionfruit cheesecake filling, and a white chocolate passionfruit curd topping.
This is the perfect easy dessert with no baking required.
I also use Monk fruit syrup as my “sugar alternative” I prefer monk fruit above all other sugar alternatives. Monk fruit is suited for keto, paleo or vegan lifestyle or even for those who are insulin sensitive.
Monk fruit, has zero calories, zero carbs, and does not raise blood glucose levels. Monk fruit is also a lot easier on the digestion.
Please note the below recipe, is NOT keto friendly.
Method
Set aside your non stick silicone mould. In your food processor blend all the ingredients for the base layer tougher until a dough consistency. Start by placing the dough base into each mould, make sure the base is evenly pressed into each mould.
Pop in the freezer whilst you make the cheesecake filling. Blend all the ingredients for the cheesecake blend into your high speed blender and blend until a smooth consistency is achieved. Fill the rest of the moulds with the cheesecake filling up to 3/4. Place the cheesecakes back in the freezer for 1 hour before adding the final white chocolate passion fruit layer.
Once an hour has passed you can make your white chocolate by adding all the ingredient together until a smooth consistency is achieved, (keep the passionfruit aside). Once you have poured the white chocolate layer you can add some fresh passion fruit pulp. Freeze for another 1 hour before serving.
Allow to thaw 5 min before serving, with the option to add a little dark chocolate and your coconut power crunch.
Disclaimer:
The information provided on Nuzest is for educational and informational purposes only. The information provided on this site is not, nor is it intended to be, a substitute for professional advice or care. Please speak to your qualified healthcare professional in the event that something you have read here raises questions or concerns regarding your health.
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