These no-bake Mini Cheesecakes with Passionfruit & Raspberries are super easy to make. Each glass is layered with crushed digestive biscuits, a luscious and creamy cheesecake filling, and topped with seasonal fruits. A fancy but simple dessert.
INSTRUCTIONS FOR 1-2 DAYS AHEAD OF TIME
Make the biscuit base and cheesecake mixture as per the recipe. The biscuit base will stay fresh in the freezer bag, whilst the cheesecake mixture should be kept covered in the fridge.
INSTRUCTIONS FOR 1-2 HOURS AHEAD OF TIME
Assemble the cheesecake pots with the biscuit base and cheesecake mixture, wrap them individually with clingfilm and keep them in the fridge until needed. Make the fruit topping as far as you can in advance also (but store it separately from the cheesecake pots), so that when the time comes to serve dessert, all you need to do is spoon the fruit into each jar.
I wouldn’t assemble the cheesecake pots more than a few hours ahead of time because the biscuit base is prone to becoming soggy. But I have to admit to having eaten these cheesecakes the next day when they had been fully assembled from the previous night, and they tasted just as exquisite.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/cheesecake-pots-with-passionfruit-raspberries/