Brown Sugar and Passion Fruit Cheesecakes


Easter calls for brunch 🙂 Which includes whipped cream to have on your hot cross buns…..





This is an adaptation of a cheesecake from the Le Cordon Bleu course my friends are taking. Originally it is more indulgent, with a chocolate layer and a biscuit crumb base. 




We decided to make it more sunny-morning appropriate, although dessert for breakfast should be an anytime thing 🙂





Enjoy this goodness!


Brown Sugar and Passion Fruit Cheesecakes
1.5 cups corn flakes
2 Tbsp brown sugar
35g butter, melted
190g cream cheese (at room temperature)
2 Tbsp brown sugar
100mls cream
½ tsp vanilla essence
To top:
½ cup passionfruit pulp

Crush the cornflakes well and mix in the sugar and melted butter. Divide between 4x10cm cake rings and press down. Chill while you make the filling.

Beat together the cream cheese and brown sugar until smooth and slightly fluffy. In another bowl, beat the cream and vanilla essence until stiff peaks form. Fold the cream into the cream cheese until combined and spoon into the cake rings. Chill for a few hours or overnight.

To make the topping, microwave the passionfruit pulp in 20 second bursts, mixing in between bursts, until thickened. Cool.

To serve, gently push the cheesecakes out of the molds (can use a heated cloth to loosen the edges) and spoon some of the delicious passionfruit goodness on top of the cheesecakes.




Mini Lime and Mango Cheesecakes for Two

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Just a nice wee treat for two 🙂 There is not too much of it, so you don’t end up having to struggle to finish the serving! It also only has to set for about half an hour; as you can see, my auntie and I were pretty keen for a cheesecake fix….. The water crackers in the base make the texture really nice and not too dense and sweet; you can use them or graham crackers if you want.


Mini Lime and Mango Cheesecakes for Two
4 water crackers
1 tsp honey
25g butter, melted
Lime zest
75g cream cheese
1 Tbsp lime zest
Agave/honey to taste
1/2 a mango
To serve:
Limes slices, optional

Crush up the water crackers until fine and mix with the honey, butter and lime zest. Press into the bottom of two ramekins or silicone cupcake cases. Chill for 10 mins until set.

Meanwhile, mix the cream cheese till soft and add the lime zest and agave/honey. Spoon onto the bases and even out the top. Chill for half an hour until slightly set.

Meanhile (again!) cut the skin off the mango and microwave it for 30 seconds at a time, stirring in between, until it has thickened.

When ready to serve, un-mold the cheesecakes, spread some mango on top and arrange a lime slice on top. Serve!