Mini lemon and passionfruit cheesecakes
McVitie's Digestives Biscuits, Original
4 biscuit(s), (4 x 15g biscuits)
Reduced fat oil spread
1 tbs, melted
300 g, drained
Light cream cheese
Fresh lemon rind
1 tsp, finely grated
Passionfruit, pulp, canned
2 tbs, or fresh, plus extra to serve
1 x 3 second spray(s)
- Preheat oven to 160°C. Lightly spray 8 holes of a ⅓ cup (80ml) capacity silicone muffin tray.
- 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.
- 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.
- 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.