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As seen in Adelady magazine, issue 4 

Time :: 15 mins + set overnight
Serves :: 8

Recipe :: Laura Bakhtiarian

It’s summer in a cheesecake drizzled with passionfruit that will transport your tastebuds to Tropicana!

Photo :: Naomi Giatas


250g sweet biscuits, finely crushed
80g butter, melted
500g cream cheese, softened
395g NESTLÉ Sweetened Condensed Milk
3 tsp gelatine, dissolved in ¼ cup boiling water
1 lime, zested
2 tsp vanilla paste
⅓ cup lime juice
¼ cup passionfruit pulp
¼ cup toasted coconut, for garnish


• Process sweet biscuits until finely crushed, then add butter and mix well.
• Press the biscuit mixture into the base of a greased and lined 20cm springform tin. Refrigerate for 15 minutes or until firm.
• Beat the cream cheese until smooth and creamy, then add the condensed milk and gelatine mixture and beat until smooth.
• Add vanilla paste, lime juice and zest and beat until combined.
• Pour into the prepared tin and refrigerate overnight.
• Once set, drizzle passionfruit pulp on top of cheesecake and serve.

Photo :: Naomi Giatas

We used: NESTLÉ Sweetened Condensed Milk

A pantry staple, NESTLÉ’s condensed milk is the base for many baking memories. Sticky, sweet and the perfect addition to your desserts, it never fails to put a smile on our dial. Pick up your condensed milk at Romeo’s. For more recipe inspiration visit


Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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