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.
Nutrition (per serving):
- Calories 352
- Protein 9.1g
- Fibre 5g
- Carbs 9.1g
- Sugar 8.3g
- Fat 30.1g
Prep time 20 minutes
Cook time 5 minutes
- 60g macadamias, roughly chopped
- 30g shaved coconut
- 300g full fat cream cheese
- 150g full fat ricotta
- 1 lime, zest and juice
- 1.5 tsp vanilla extract
- 100ml juice from the peaches
- 6 passionfruit, pulp (or 120g pulp)
- 6 peach halves in juice (about 300g)
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- 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.
- 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!