We love these Peach and Passionfruit Ricotta Cheesecakes!

A low-carb, low-sugar cheesecake that is very simple to make. Use jars or glasses to make individual serves. Can make these a day ahead of time – great to take to a picnic if you make them in jars!

Why we love this upgrade on a classic: This gluten-free version has no added sugar: all the sweetness is from fruit. Instead of making a base from sweet biscuits, our base is made of nuts and coconut, which adds to the protein and fat content, helping you to feel fuller for longer.

Rating

Prep Time20 minsCook Time5 minsTotal Time25 mins

60 g macadamias, roughly chopped

30 g shaved coconut

300 g full fat cream cheese

150 g full fat ricotta

1 lime, zest and juice

1 ½ tsp vanilla extract

100 ml juice from the peaches

6 passionfruit, pulp (or 120g pulp)

6 peach halves in juice (about 300g)

Pull out the cream cheese and ricotta from the fridge to warm up a little.

Toast coconut and macadamias in a dry fry pan over medium heat for a few minutes - stir regularly to avoid burning. It should be golden and smell delicious.

In a large bowl, beat cream cheese, ricotta, lime zest and juice, vanilla, and juice from the peaches with an electric beater.

In 6 jars, layer the coconut and macadamia, followed by the cream cheese mix, then spoon over the passionfruit pulp and top with peaches.

Screw the lids on and keep refrigerated until ready to serve.

Notes:

Use frozen passionfruit pulp if they’re not in season.
Use peaches canned in juice (not syrup) to keep the sugar content low. This also means you can make these cheesecakes year round!

Ingredients