• 225g digestive biscuits
  • 90g butter, melted
  • 500g cream cheese, room temperature
  • ¾ cup caster sugar
  • 3 tsp gelatine
  • 1 cup cream
  • Pulp of 2 fresh passionfruit
  • Garnish: extra fresh passionfruit pulp


  • Line a 12-hole muffin pan with paper cases.
  • In a food processor, blend digestive biscuits until crumb-like in texture, add melted butter and combine. Place evenly into paper cupcake cases, pressing down firmly to create the base.
  • Dissolve gelatine in ¾ cup boiling water.
  • Using an electric mixer, beat cream cheese and sugar together until smooth. Add gelatine mixture, cream and fresh passionfruit pulp and combine.
  • Spoon mixture in prepared cases and refrigerate for 2 hours.
  • To serve remove paper cases and serve drizzled with extra passionfruit pulp on top.
  • Tip: Keep in the refrigerate for up to one week and in the freezer for up to three months. If you don’t like passionfruit pips, strain the passionfruit pulp through a strainer to remove.
  • Serves
  • Prep
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