Coconut Granadilla Cheesecake

If you’re a fan of both sweet and sour flavours, you should love the flavour of granadillas. Also known as passion fruit, this plant is an easy-to-grow climber that shoots up incredibly quickly to produce delicious, tangy fruits.

Some of the freshest tropical flavours are packed in one with this coconut-flavoured tart granadilla cheesecake. Easy to make and delicious to eat!

Ingredients for the base

  • 1 packet Tennis biscuits
  • 80g butter, melted

For the filling

  • 500g cream cheese
  • 250ml cream, beaten until stiff peaks
  • 250ml coconut milk
  • ½ cup castor sugar
  • A few drops coconut essence
  • ½ teaspoon vanilla essence
  • Juice of half a lemon
  • 4 sheets gelatine, or 1.5 packets unflavoured gelatine

For the topping

  • 8 granadillas, pulp and seeds
  • 2 tablespoons sugar
  • Juice of half a lemon


To make the base, crush the biscuits and mix in the melted butter. Press into a lined springform cake tin in a single layer and refrigerate until set.

For the filling, mix the cream cheese with the castor sugar and beat until the mixture is smooth and the sugar has dissolved. Add the cream, coconut milk, vanilla, coconut and lemon juice. Add gelatine to ½ cup water to bloom, and once dissolved add to the mixture until well mixed. Pour into the base and refrigerate for at least 8 hours until set.

For the topping, add the granadilla pulp, sugar and lemon juice to a small saucepan and heat for a few minutes until the mix is just thickened. Cool and spread over the cool cheesecake and refrigerate until ready to serve.

READ MORE: Get some tips for growing your own granadillas

The Gardener