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Sugarfree white chocolate passionfruit cheesecake

Sugarfree white chocolate passionfruit cheesecake

Sugarfree white chocolate passionfruit cheesecake

Preparation time: 30 min.
Refrigerator: 6 h.
8 slices

Discover a delightful treat with this sugarfree white chocolate passionfruit cheesecake! Melanie from has prepared this delicious delicacy using high-quality ingredients, including Steviala white chocolate and the flavorful Pure Passion syrup substitute with real pureed passion fruit.


Sugarfree white chocolate passionfruit cheesecake

  • 200 grams low carb cookies
  • 100 gram butter
  • 200 ml whipping cream
  • 500 grams cream cheese
  • 1 teaspoon vanilla extract
  • 200 grams Steviala white chocolate
  • 50 grams Steviala Frost
  • optional: gelatin powder

Sugarfree passion fruit jelly

  • 150 ml fresh passion fruit juice
  • 30 grams Steviala Pure Passion
  • 30 grams Steviala Kristal Sweet
  • 10 grams cornstarch + splash of water
  • 1,5 gelatin sheet

Baking supplies

  • round springform pan of 18 cm
  • parchment paper
  • kitchen aid
  • saucepan
  • spatula
  • sift
  • icing knife


Making the low carb cookie crust

Let's get started on making the cookie crust for this sugarfree white chocolate passionfruit cheesecake. Firstly, crumble the low carb cookies until they become fine crumbs. Next, melt the butter and thoroughly mix it with the cookie crumbs. Then, grease a round springform pan and evenly distribute the cookie crumbs over the bottom and along the edges. Then press everything firmly with the help of a glass. After firmly pressing it down, place the springform pan in the refrigerator and proceed with the sugarfree white chocolate passionfruit cheesecake filling.

Making the white chocolate cheesecake filling

Start by melting the white chocolate and letting it cool afterward. Then, whip the heavy cream until it becomes firm (not stiff!) along with the vanilla extract and sugar substitute. Next, gently add the cream cheese and fold it into the whipped cream (avoid using a food processor). If desired, you can also add whipped cream stabilizer or gelatin powder. Now, pour the melted white chocolate into the cheesecake filling and mix everything until it becomes a smooth mixture. Then, pour this filling over the cookie crust and spread it evenly with a spoon or icing knife. Subsequently, place the sugarfree white chocolate passionfruit cheesecake in the refrigerator.

Making the sugarfree passion fruit jelly

Allow the frozen passion fruit cubes to thaw in a saucepan. Then, strain the juice and add the sugar substitute and Steviala Pure Passion to the juice. In a small bowl, mix the cornstarch with a splash of water and add it to the passion fruit jelly in the saucepan. Let the mixture simmer gently until the sauce thickens. While it simmers, soak 1.5 gelatin sheets in a bowl of cold water for 10 minutes. Afterward, dissolve the gelatin sheets in the warm passion fruit sauce. Then let the mixture cool.

Carefully pour the passion fruit jelly over the cheesecake layer. Return the springform pan to the refrigerator and let the cheesecake set for at least 6 hours. For a beautiful finishing touch, at last, you can decorate the sugarfree white chocolate passiofruit cheesecake with white chocolate shavings and savor this delightful treat!

Nutritional values per portion

  • Calorieën: 491
  • Carbohydrates: 12.9
  • Fats: 40.8
  • Proteins: 13.1

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