1. 180g butternut snap biscuits

  2. 90g butter, melted


  1. ¼ cup (60ml) boiling water

  2. 1 tbsp gelatine

  3. 500g cream cheese

  4. ⅔ cup (150g) caster sugar

  5. 1/3 cup 80ml passion fruit pulp (approx 3 passionfruits)

  6. Queen Yellow Food Colour

  7. 300ml thickened cream

  8. Queen Pillar Box Red Food Colour


  1. 1/2 packet Queen Meringue & Pavlova Powder mix

  2. 1 tsp Queen Vanilla Bean Paste

  3. Queen Yellow Food Colour


  1. 600ml thickened cream

  2. ¼ cup (40g) icing sugar

  3. 1-2 tsp Queen Vanilla Bean Paste

  4. Fresh passionfruit and mango, to decorate

Method - Base

  1. 1

    Grease and line the base of a 20cm round cake tin with baking paper.

  2. 2

    In a food processor, crush biscuits to a fine crumb. Add melted butter and mix to combine. Using the back of a spoon flatten into prepared tin.

Method - Filling

  1. 1

    Pour boiling water into a small heatproof bowl, sprinkle over the gelatine and set aside.

  2. 2

    In the bowl of a stand mixer beat cream cheese until smooth. Add sugar, passion fruit and 10 drops Yellow Food Colour, mixing to combine. Add gelatine and mix until smooth.

  3. 3

    In a separate bowl, whip cream to firm peaks. Fold into cream cheese mixture. Split mixture in half and add a two drops of Red Food Colour to one half and fold through. Spoon alternate colours over prepared base and swirl with a skewer to create marbled effect. Chill for 3 hours or until set.

Method - Meringues

  1. 1

    Preheat oven to 100°C (fan forced).

  2. 2

    Prepare 150g of the Meringue & Pavlova Mix according to pack directions adding 1/4 cup of water and vanilla bean paste.

  3. 3

    Line a baking tray with baking paper and stick the corners down with a little bit of the meringue mixture. Transfer 2 tbsp of meringue mixture into a bowl and colour with a few drops of yellow food colour. Paint stripes of yellow meringue into a piping bag fitted with a round piping tip, then spoon in remaining meringue. Pipe meringue kisses onto trays and bake for 45 minutes to 1 hour until meringues peel easily from baking paper.

Method - Cream

  1. 1

    Combine cream, sugar and Vanilla Bean Paste in a bowl and whip to firm peaks. Spoon onto chilled cheesecake and top with meringue kisses, crushed meringue, passionfruit and mango.

Recipe Tips:

If you do not have a food processor, crush biscuits in a ziplock bag with a rolling pin to a fine crumb.

To use Queen Passionfruit Baking Paste in this recipe, simply add 3-4 tsp in place of the pulp.

This Cheesecake can also double as a Pina Colada Flavoured Cheesecake. Remove Passionfruit pulp from the recipe and mix in 2-3 tsp of Queen Pina Colada Flavour for Icing instead.


Prep ahead:

Cheesecake can be made ahead and stored in an airtight container, in the fridge for up to 3 days.

Meringues can be made ahead and stored in an airtight container at room temperature for up to 3 days. Meringue must be completely cool before storing.

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