Vanilla Passionfruit Cheesecake
1 x 250g Vegan Friendly Sweet Plain Biscuits (finely crushed)
150g Vegan Butter (melted)
500g Vegan Cream Cheese
¼ Cup Icing Sugar
¼ Cup greenback Vanilla Flavoured Protein Powder
1 x 270ml Can Coconut Cream
1 x 170g Can Passionfruit Pulp (in syrup/room temp)
¼ tsp Xanthan Gum
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.
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.
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).