Photo of Mini lemon  & passion fruit cheesecakes by WW

Mini lemon & passion fruit cheesecakes

5
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Easy
The smooth, custard-like texture of silken tofu can be used to bring a thick, creaminess to cheesecake fillings

Ingredients

Calorie controlled cooking spray

4 spray(s)

Dairy Free Spread

20 g, melted

Low fat digestive biscuit(s)

4 biscuit(s), vegan

Japanese-Style Silken Tofu

300 g, drained

Violife 100% Vegan Creamy Original Flavour

100 g

Agave Syrup

3 tablespoons, level

Lemon(s)

1 zest(s) of 1

Lemon Juice, Fresh

2 tablespoons

Passion Fruit

3 medium, sieved pulp

Cornflour

12 g

Instructions

  1. Mist 8 x WW 2 in 1 Mini Cake Moulds with cooking spray. Put the digestives into a mini food processor and blitz to a crumb. Transfer to a bowl and stir in the dairy-free spread. Press the mixture over the bases of the moulds. Put onto a baking tray and chill in the freezer while you make the filling.
  2. Preheat the oven to 160°C, fan 140°C, gas mark 3. Put the silken tofu and vegan soft cheese in a food processor. Blitz for 1 minute, then add the agave syrup and blitz again. Whisk together the lemon zest and juice, the passion fruit pulp and cornflour, then add this to the processor. Blend until smooth then divide between the moulds.
  3. Bake for 15 minutes, then turn off the oven, prop the door ajar and leave in the oven to cool completely. Cover and chill in the fridge until cold. Serve topped with passion fruit pulp, if you like.