Passionfruit cheesecake slice with a gingernut and oat base

Simple to make and quick to cook, this passionfruit cheesecake slice is a winner! The topping is sweet, zingy and has a deliciously rich and creamy taste, while the base is a fantastic crunchy combo of gingernuts and oat crackers.

By Nici Wickes
  • 25 mins preparation
  • 30 mins cooking plus cooling
  • Makes 16 squares
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Want more delicious ideas like this? Check out our collection of 12 decadent cheesecake slices.


  • 100 g each gingernuts and oat crackers
  • 1 tbsp sugar
  • 110 g butter, melted
  • 250 g cream cheese, at room temperature
  • 100 g low-salt feta
  • 1/2 cup caster sugar
  • 1 tsp lemon zest
  • 2 medium eggs
  • 1/3-1/2 cup fresh passionfruit pulp


  • 1
    Heat oven to 160°C. Line a 18cm x 25cm tin with baking paper.
  • 2
    Process the biscuits and the regular sugar in a food processor until fine crumbs form. Add the melted butter, mixing to combine. Press this mixture into the base of your prepared tin. Chill while you prepare the filling.
  • 3
    Beat the cream cheese and feta until smooth – I'm okay with the odd little lump. Add the sugar, lemon zest, eggs and passionfruit pulp, continuing to beat until combined, scraping down the sides if needed. Pour over the chilled base and bake for 25-30 minutes or until just set. Allow to cool completely before slicing with a hot, wet knife if you want 'clean' edges.


I often want my cheesecake to be more 'cheesy', hence using low-salt feta instead of ricotta in this recipe – try it, you'll love it!

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