Directions

1. Combine the crushed biscuits + melted vegan butter in a bowl, mix well. Press biscuit mixture onto the base of a medium rectangular baking tray. Refrigerate while preparing filling. 

2. Place cream cheese, icing sugar, protein powder + coconut cream in a food processor, process until smooth. Pour the cheesecake mixture over the biscuit base. Refrigerate for 3 hours or until set. 

3. Mix the xanthan gum into the  passionfruit pulp. Allow to thicken. Spread on top of the cheesecake filling. Using a skewer, swirl the passionfruit into the creamy filling. Allow to set for a further 2 hours before serving. Slice and enjoy! Serve with your favourite caramel sauce (optional).