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
Directions
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.