Cheesecake in glasses - Passion fruit cheesecake with white chocolate and lime

Recipe for an easy passion fruit cheesecake without gelatine - ready in under 20 minutes.

Course Dessert

Cuisine Danish

Nøgleord Cheesecake, Cheesecake in glasses, cheesecake without gelatine, Dessert without gelatine, Easy dessert

Total Time 3 20

Servings servings

Calories 530kcal

Melt the butter in a saucepan and stir in the chocolate until it has melted. Take the pan off the heat.
Blitz the biscuits and lime zest to fine crumbs, and stir them into the butter and chocolate.
Divide the biscuit mixture between 6 serving glasses.

Scoop the pulp out of the passion fruit and put it in a mini chopper or similar. Blitz for 5-10 seconds, or until the juice has come away from the seeds, then pass it through a fine-mesh sieve.
You need 50 ml, or a little more.
Blitzing the pulp releases as much juice as possible, and it makes the seeds easier to sieve out.
Put the cream cheese, cream, passion fruit juice, icing sugar and vanilla in a bowl and whisk together until the mixture thickens.
Rub the vanilla seeds together with a little of the icing sugar first, so they distribute more easily through the filling.
Transfer the filling to a piping bag, which is the easiest way to control it, and pipe the filling on top of the biscuit base.
Make sure it reaches right to the edges of the glasses, so the topping doesn't run through.

Make a small hollow in the top of each one and fill it with fresh passion fruit pulp. Let it spill a little over the edges - it makes them look more decorative.
Garnish with fresh mint, if you like.