Ingredients
Units
Scale
- 1 cup pepita seeds
- 1 cup almond meal
- 75 g butter
- 500 g cottage cheese
- 375 g Greek yoghurt
- 1 tsp vanilla
- 1/2 cup honey
- 3 eggs
- 1 cup passionfruit pulp
Instructions
- Preheat the oven to 170C (340F) and line a square baking tray with baking paper. Ensure the baking paper is higher than the edge of the baking tray so that you can use it to remove the cheesecake from the tray.
- Blend the pepita seeds and almond meal together to form a crumb. Then mix through the melted butter and then press the mixture into the base of a square tray. Bake in the oven for 10 mins or until golden. Remove from oven and allow to cool slightly.
- Combine the cottage cheese, Greek yoghurt, vanilla, ¼ cup honey, and eggs in a blender or food processor. Pour mixture over the base and then return to the oven for 20 mins, once cooked turn the oven off and allow cheesecake to cool in the oven for 1hr to avoid cracking.
- Combine the passionfruit pulp and remaining honey in a saucepan, bring to the boil and then allow to simmer for 10 mins. Allow to cool for 10 mins before spreading it over the top of the cheesecake. Slice into bars.
Notes
- Nut-free option: Swap the almond meal for more pepita seeds.
- This recipe is pregnancy-friendly. Check the use-by date of the dairy products and ensure they are pasteurised. Store in an airtight container in the fridge and enjoy soon after making.
- Store in an air-tight container in the fridge for up to three days.
- Prep Time: 10 mins
- Cook Time: 30 mins (+1 hr resting)