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Mini lemon and passionfruit cheesecakes

Mini lemon and passionfruit cheesecakes

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Moderate
These fruity cheesecakes are sure to impress your guests whilst being simple and quick to prepare.

Ingredients

McVitie's Digestives Biscuits, Original

4 biscuit(s), (4 x 15g biscuits)

Reduced fat oil spread

1 tbs, melted

Silken tofu

300 g, drained

Light cream cheese

100 g

Caster sugar

2 tbs

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Passionfruit, pulp, canned

2 tbs, or fresh, plus extra to serve

Cornflour

3 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 160°C. Lightly spray 8 holes of a ⅓ cup (80ml) capacity silicone muffin tray.
  2. Process biscuits in a food processor until finely crushed. Transfer to a bowl and stir in melted spread. Press mixture evenly over bases of prepared holes in muffin tray. Place on a baking tray and transfer to freezer while making filling.
  3. To make filling, process tofu, cream cheese and sugar in a food processor until smooth. Add lemon rind and juice, strained passionfruit pulp and cornflour and process until combined. Divide mixture evenly over biscuit bases in muffin tray.
  4. Bake for 15 minutes, then turn off oven and leave cheesecakes in oven to cool with door ajar. Transfer muffin tray to refrigerator until cheesecakes are cold. Remove cheesecakes from tray. Serve topped with extra passionfruit pulp.

Notes

TIP: To strain passionfruit pulp, press pulp through a sieve. Discard seeds and use juice only. Cheesecakes will keep in the fridge or up to 5 days.

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