- Prep time
- 20 minutes
- Serves 6
- 100g heavy cream
- 225g Passion Fruit & Mango Curd
- 225g cream cheese
- 60g caster sugar
- 1tsp vanilla extract
- 150g digestive biscuits
- 2 1/2 tbsp butter, melted
- Chopped mangoes and fresh passion fruit for topping
Whisk the heavy cream until you achieve soft peaks.
Then, add the Passion Fruit & Mango Curd, cream cheese, caster sugar (keep 2 tablespoons set aside) and vanilla extract. Whisk until combined.
Pulse the biscuits in a food processor until it resembles bread crumbs. Add the butter and two tablespoons of sugar. Combine and set aside.
To assemble the jars, divide the biscuit mixture into 6 jars. Using the back of a spoon to press evenly in to the jars. Carefully top with the cheesecake mixture and refrigerate for at least 2 hours.
Top with chopped mangoes and fresh passionfruit just before serving.