|600 ml||passion fruit nectar|
|200 g||butter cookies|
|100 g||unsalted butter|
|200 g||cream cheese|
|200 g||mascarpone cheese|
|100 g||confectioner’s sugar|
|1 tsp||vanilla extract|
|100 ml||heavy cream|
For the passion fruit filling, soak gelatine sheets in cold water. Heat some passion fruit nectar and sugar in a pot. Squeeze out gelatine sheets, add to the pot, and whisk to combine. Pour into a baking pan lined with plastic wrap. Allow to sit in the fridge for approx. 2 hrs., or until passion fruit filling is firm.
Place butter cookies into a freezer bag and crumble finely using a rolling pin. Add crumbled butter cookies to a bowl. Melt butter in a small saucepan, pour over the crumbled butter cookies, add some salt, and mix well. Distribute equally among dessert rings and press firmly into the base of each. Allow to rest in the fridge.
Add cream cheese, mascarpone cheese, confectioner’s sugar, and vanilla extract to a bowl and use a hand mixer with beaters to combine until creamy. Allow to cool in the fridge.
Once passion fruit filling is firm, remove it from the fridge. Use another dessert ring to cut out rounds smaller than the cake base.
Remove cake bases and cream filling from the fridge. Using a piping bag, pipe some cream filling onto the cake bases. Place rounds of passion fruit filling on the cream filling and top with some more cream filling. Allow to cool in the fridge again.
For the passion fruit topping, soak gelatine sheet in water. Heat remaining passion fruit nectar and sugar in a pot. Squeeze out gelatine sheets and add to the pot. Halve passions fruits and add the seeds with flesh to the pot as well. Stir to combine and remove pot from heat. Remove mini cheesecakes from the fridge and cover each of the with the passion fruit topping. Allow to rest in the fridge again for approx. 20 – 30 min., or until firm. Remove dessert rings before serving. If desired, whip some heavy cream and pipe on top of the mini passion fruit cheesecakes using a star-shaped tip. Enjoy!