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3-Ingredient Passionfruit Cheesecake Truffles

Prep Time 15 minutes
Servings 6
Calories 199kcal
Author Samantha


  • 200 g (1 packet) arrowroot biscuits, gluten free if desired
  • 150 g cream cheese block softened at room temperature
  • 2 whole fresh passionfruits
  • 1 tablespoon icing sugar for dusting - optional


  • In a high-speed food processor, add biscuits and pulse until broken up into crumb.
  • Add softened cream cheese and pulse until just combined.
  • Add pulp from the passionfruit and pulse until well combined and mixture sticks together in a ball.
  • Pick up approx. 1-2 tablespoons of mixture and roll into balls. Place directly into an airtight container. Repeat with remaining mixture.
  • Place container in the refrigerator for 30min - 1 hour or until truffles have firmed up.
  • Optional: dust with icing sugar to serve.
  • Enjoy!


Store in an airtight container, refrigerated, for 1 week.


Calories: 199kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Cholesterol: 3mg | Sodium: 342mg | Potassium: 213mg | Fiber: 3g | Sugar: 16g | Vitamin A: 375IU | Vitamin C: 8.5mg | Calcium: 99mg | Iron: 1.7mg