Papaya & Pink Pomelo Cheesecake

A delicious cheesecake with an exotic twist…

When it comes to dessert, there’s nothing better than a cheesecake to satisfy that sweet tooth. However, this is no ordinary cheesecake. With a fruity twist, this is made up of papaya and pink pomelo with a filling that contains tofu and coconut milk, so try this healthier non-dairy alternative to satisfy those tastebuds.



6 servings


Plant Based

Prep time

20 minutes


1 hour


  • Base
  • 200g Digestive Biscuits, crushed

  • 75g Butter or Margarine, melted

  • Filling
  • 6g Agar

  • 180g Papaya

  • 260g firm Tofu

  • 185g canned Coconut Milk (refrigerate before use and only use the solid part, discard the liquid)

  • 170g Caster Sugar

  • Topping
  • Fresh Pomelo Flesh


  • Mix together the crushed biscuits with the margarine. Press the mixture into the base of a 6 inch cake tin or spring form pan.
  • In a small saucepan on a very low heat, dissolve the agar agar in 100ml of water.
  • In a food processor, process the tofu, coconut milk, sugar, papaya and the agar agar mixture until smooth.
  • Spoon the tofu mixture over the biscuit base and smooth the surface. Chill for 1 hour or until set.
  • Top with plenty of fresh pomelo flesh.
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