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White chocolate passionfruit swirl cheesecake

Serves 10
Prep time: 30 mins
Cooking time: 5 mins

"Come on people - you have got to try this! It is utterly delicious and does not require any baking. It is quite old school and fits the Kiwi taste profile really well I think. Gingernuts form the base and they provide a nice foil to the creamy filling. Food snobs beware - this is killer!"

  • Cheesecake
  • Chocolate



  • 1 packet of gingernuts
  • 100gms butter
  • 2 pots spreadable cream cheese
  • 1 tsp vanilla extract
  • 1 large block white chocolate, melted, plus extra to serve
  • 1 Tbsp lemon juice
  • 3 Tbsp passionfruit pulp or store-bought syrup, plus extra to serve
  • Half a tin of condensed milk
  1. Put the gingernuts in the food processor and blitz to a crumb.
  2. Melt butter.
  3. Mix butter into the gingernut crumbs until well combined.
  4. Turn out into a greased springform tin.
  5. Compact the gingernut mixture into the tin using your hands and the bottom of a glass until well-pressed.
  6. Put the cream cheese into the clean food processor and mix for one minute until smooth.
  7. Add the condensed milk and vanilla extract. Mix in.
  8. Add the lemon juice. Mix in.
  9. Add the melted white chocolate (make sure it is not too hot).
  10. Fold through 2 Tbsp passionfruit and pour into the tin.
  11. Refrigerate for a couple of hours.

Serve with white chocolate shavings and extra passionfruit pulp

Ka pai te kai!