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Passionfruit cheesecake ripple wreath recipe
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Prep Time:
510 minutes
Cook Time:
Total Time:
510 minutes
Festive ripple wreath with a tropical twist - featuring tangy-sweet passionfruit for a refreshing Christmas treat.
Ingredients:
  • 750g cream cheese, at room temperature
  • 155g (3/4 cup) caster sugar
  • 900ml thickened cream
  • 185ml (3/4 cup) bought passionfruit curd
  • 2 x 250g pkt butternut snap biscuits
  • Passionfruit liqueur, to serve (optional)
  • White chocolate stars
  • Mini meringues
  • Mini white marshmallows
  • Passionfruit pulp
Instructions:
  • Beat together cream cheese and sugar using electric beaters until light and creamy.
  • Whip 300ml thickened cream in a pristine bowl with electric beaters until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined, then delicately fold in the passionfruit curd.
  • Fill a large piping bag with the cream cheese mixture using a 1cm plain nozzle. Pipe a 20cm circle on a flat serving plate to create the base. Optionally, brush one side of a biscuit with passionfruit liqueur, if desired, then spread with cream cheese mixture. Stand the biscuit upright on its edge on the cream cheese circle. Spread another biscuit with cream mixture, place it in front of the upright biscuit, and sandwich them together. Continue sandwiching biscuits together around the cream cheese circle to form a wreath shape. Spread the remaining cream cheese mixture over the biscuits. Cover with plastic wrap and refrigerate overnight to set.
  • Beat 600ml cream until soft peaks form. Gently fold in any remaining cream cheese mixture and spread over the wreath to cover.
  • Garnish with white chocolate stars, mini meringues, and mini marshmallows. Finish by drizzling passionfruit pulp over the top before serving.

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