Passion fruit and coconut cheese cake

Our passion fruit and coconut cheese cake is easy to make, made with our Passion Fruit Curd which has a wonderfully fragrant flavour and conjures up the exotic taste of the Tropics. Irish butter, passion fruit juice and free range eggs delivers an oomph of flavour to this Summer dessert.

Prep time: 10 minutes
Cooking time: 8-10 minutes
Serves: 4

Recipe is great with...

Photo of related product - Passion Fruit Curd

Passion Fruit Curd


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  • For the biscuit base: ⁠
  • 2 digestives
  • 1 tbsp brown sugar light or dark
  • 3 tbsp desiccated coconut ⁠
  • 3 tbsp finely chopped pecans
  • 2 1⁄2 tbsp melted butter ⁠
  • For the mousse: ⁠ 115g softened cream cheese⁠
  • 150ml Double Cream
  • 200g Folláin Passionfruit Curd⁠


  1. For the biscuit base:⁠
    Preheat oven to 180C. ⁠ Line a sheet pan with baking paper, if desired. ⁠
  2. Place biscuits in a bag and seal tightly, using a rolling pin, roll over the bag until finely crushed. - Transfer to a medium-size bowl. ⁠
  3. Add the brown sugar, coconut, pecans and melted butter to the bowl with the biscuits and stir well to thoroughly coat the mixture with the butter
  4. Transfer the mixture to the prepared pan and bake for 8-10 minutes, or until golden and crunchy, stir halfway through to redistribute.⁠
  5. Divide the mixture between 4 jars or ramekins and pack it down slightly with the rounded tip of a spoon. ⁠Allow to cool completely while preparing the mousse.⁠
  6. For the mousse: ⁠
    Whisk the cream cheese in a medium-size bowl until smooth and lump-free, add the passionfruit curd and whisk together until smooth and creamy. Set aside.⁠
  7. With a whisk or a handheld mixer whip the double cream until soft peaks form when you pull up the whisk or mixer.⁠
  8. Fold the whipped cream into the Passion Fruit curd mixture until just combined.⁠
  9. Divide the mousse between the 4 jars.
  10. Garnish:⁠ Passion fruit seeds and Raspberries⁠. Enjoy:⁠ Outdoors, with friends and sunshine…