Mini Passion Fruit Cheesecakes

These creamy mini cheesecakes are layered with a buttery speculoos crust, a smooth mascarpone filling, and a tangy passion fruit jelly topping. Perfect for a refreshing and elegant dessert!

📝 Ingredients:
(Serves 6)

• 🥭 6 passion fruits
• 🧀 500 g cream cheese
• 🧀 250 g mascarpone
• 🥛 15 cl heavy cream
• 🧈 100 g butter, melted
• 🍪 200 g speculoos biscuits
• 🍬 150 g granulated sugar
• 🍬 4 tablespoons cane sugar syrup
• 🌟 4 gelatin sheets
• 🌿 1 teaspoon agar-agar

📋 Directions:

1. 🍪 Make the Crust:
   • Blend the speculoos biscuits into a fine powder.
   • Mix with the melted butter until it forms a sandy texture.
   • Press the mixture into the bottoms of silicone mini muffin molds to form the crust. Refrigerate to set.
2. 🥛 Prepare the Gelatin Mixture:
   • Soak the gelatin sheets in cold water to rehydrate them.
   • Heat the heavy cream in a saucepan and dissolve the drained gelatin into it. Stir well.
3. 🧁 Make the Cheesecake Filling:
   • In a mixing bowl, beat the cream cheese, mascarpone, and sugar until smooth.
   • Add the warm cream and gelatin mixture and mix thoroughly.
   • Spoon the filling over the chilled crusts, smoothing the tops. Refrigerate for 6 hours to set.
4. 🥭 Prepare the Passion Fruit Jelly:
   • Cut the passion fruits in half and scoop out the pulp.
   • In a saucepan, combine the passion fruit pulp, agar-agar, cane sugar syrup, and 20 cl of water.
   • Bring to a boil while whisking, then let it cool slightly.
5. ✨ Add the Jelly Layer:
   • Pour the cooled passion fruit jelly over the set cheesecakes.
   • Refrigerate for another 4 hours until the jelly is firm.
6. 🍽️ Serve and Enjoy:
   • Carefully unmold the mini cheesecakes and serve chilled for a refreshing, tropical treat!

📊 Nutritional Information:

• ⏰ Prep Time: 30 minutes
• ❄️ Chilling Time: 10 hours
• ⏳ Total Time: 10 hours 30 minutes
• 🍽️ Servings: 6
• 🔥 Calories: High

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