PASSION SWIRL CHEEESECAKE

Passion swirl individual cheesecakes 

(Makes 12+) 

Base 

375g Biscuits (vanilla wine, scotch, or malt)

70g Butter 

1 tbsp Brown sugar 

1/2 cup Coconut 

1tsp vanilla 

Preheat oven to 160 degrees c. 

Blitz together base ingredients in a food processor until consistency of wet sand.

Press into greased muffin tins, about 2cm thick.  

Bake for 5 minutes and allow to cool.  

Cheesecake 

400g cream cheese (block), softened 

1-2 tbsp flour

1tsp vanilla extract

1/3 cup plain yogurt

1/2 white cup sugar

2 large eggs room temp

150g blend your passions smoothie mix

Blend blend your passions mix

(add a small amount of liquid of your choosing, for ease of blending, we used orange juice)

Beat softened cream cheese, yogurt, flour vanilla and sugar until smooth (this step can be done in a food processor). Mix in eggs one at a time. Tap bowl on surface to remove any air bubbles.

Pour over base until 1cm down from top on muffin tin.

Drop 3 tsp of blend your passions mix in each cheesecake and swirl with a toothpick or skewer. 

Bake for 20 minutes (160 degrees c) or until top doesn't jiggle. 

Allow to cool completely, then set in the fridge for at least 3 hours before removing muffin tins and serving.