Mini Cheesecakes with Passionfruit and Raspberries

5 from 2 reviews

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.



  1. Place the biscuits into a large freezer bag and hit them with a rolling pin until you have fine crumbs.
  2. Divide the biscuit mixture between 8 small glasses.
  3. Place the cream cheese into a large bowl and beat with a wooden spoon until it is creamy. If you are doing this by hand, it is easiest if the cream cheese is at room temperature. Otherwise, I would suggest using the KitchenAid with the flat paddle attachment.
  4. Add the icing sugar, double cream, lemon juice and vanilla bean extract.
  5. Beat or whisk the mixture until it thickens to the consistency of a very thick yoghurt. It will look runny at first but keep beating away at a gentle speed.
  6. Taste to see if you need to add more sugar or lemon juice.
  7. Spoon the cheesecake mixture over the biscuit mixture in each of the glasses. For a cleaner presentation, and especially if you are doubling or tripling this recipe, I would recommend using a piping bag with a large round nozzle.
  8. Remove the pulp from the passionfruit and divide evenly between the glasses.
  9. Decorate each glass with a few raspberries.

Kitchen Notes

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.

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.