Passionfruit cheesecake pots recipe

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In a bowl, combine the ginger snap biscuits with the melted butter and caster sugar. Spoon into six ramekins or glasses and place in the fridge for 30 minutes.
In a bowl, mix the cream cheese together with the whipped cream and icing sugar. Stir in the flesh from the passion fruits, reserving a little to decorate.
Spoon the cream cheese mixture over the biscuit bases and decorate with the reserved passion fruit pulp. Place in the fridge until ready to serve.

Per Serving
491kcals, 38.5g fat (22.2g saturated), 31.5g carbs, 8.1g sugars, 6.2g protein, 2.1g fibre, 0.204g sodium

Passionfruit cheesecake pots