Instructions

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.