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Photo of Raspberry and passionfruit ripple cheesecake slice by WW

Raspberry and passionfruit ripple cheesecake slice

Total Time
5 hr 25 min
50 min
35 min
Tickle your tastebuds with this ridiculously tasty slice, with fresh fruity flavours and rich cheesy goodness.


Caster sugar

2 tsp, extra, for mashing raspberries

Wheatmeal biscuit

125 g

Reduced fat oil spread

50 g, melted

Light cream cheese

500 g

Extra light sour cream

½ cup(s)


2 medium

Caster sugar

¼ cup(s), (55g)

Vanilla bean extract

1 tsp

Frozen raspberries

1 cup(s), or fresh


2 medium

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 170°C or 150°C fan-forced. Lightly spray a 16cm x 26cm slice tin with oil. Line tin with baking paper, allowing it to hang over the 2 long sides.
  2. Process biscuits in a food processor until crumbs form. Add spread and process until combined. Press biscuit mixture over base of prepared tin. Place in fridge for 30 minutes.
  3. Process cream cheese and sour cream until smooth. Add eggs, sugar and vanilla and process until smooth. Pour mixture over prepared base in tin. Using a fork, mash raspberries with extra sugar in a bowl until smooth. Drop spoonfuls of raspberry mixture and passionfruit pulp randomly over cream cheese mixture. Using a skewer, swirl fruit into cheese mixture to create a marble effect.
  4. Bake for 30 minutes or until just set. Cool cheesecake in oven for 1 hour with door ajar. Place in fridge for 3 hours or until chilled. Cut into 12 slices to serve.