Easter cheesecake in a glass - Cheesecake in a glass with passion fruit

Recipe for an easy no-gelatine Easter cheesecake in a glass - ready in under 15 minutes. Cheesecake in a glass with passion fruit and vanilla.

Course Dessert

Cuisine Danish

Nøgleord Easter, Easter dessert, Easy Easter dessert, No-gelatine cheesecake

Total Time 15

Servings people

Calories 488kcal

Melt the butter in a saucepan and take it off the heat.
Blitz the biscuits with the lemon zest to fine crumbs and stir them into the butter.
Divide the biscuit mixture between 6 serving glasses. The crumbs should not be pressed down as for a classic cheesecake – just leave them in an even layer.

Halve the passion fruits and scoop out the pulp. Pass it through a fine-mesh sieve to remove all the seeds. Stir it thoroughly with a spoon - this makes it much easier to get all the juice out. Continue until you have the amount given in the ingredient list.
Put the cream cheese, whipping cream, passion fruit juice, icing sugar and vanilla sugar in a bowl and whisk with a hand mixer until the mixture thickens.
Take care not to over-whip – the filling should stay soft and smooth.
Transfer the cheesecake filling to a piping bag and pipe it over the biscuit bases.
If you like, smooth the top slightly with the back of a warm spoon.
Chop a handful of Easter eggs, some finely and some coarsely - a mix of sizes is fine. Leave a few whole as well.
Scatter the chopped Easter eggs over the filling, top with a couple of whole eggs and decorate with violas, if using.