Dessert Shots: Passion Fruit Cheesecake

Sometimes when you’re entertaining guests, you don’t want to spend eons preparing a dessert. These easy cheesecake shots are the perfect addition to your festivities and can be made in advance, allowing you to enjoy your event stress free!

These cheesecakes are very versatile; you can top them with a variety of different flavours to suit your mood. Previously, I have made them with a juicy blueberry and cherry compote, simply divine.

The small portion size is ideal to satisfy a sweet tooth without it being sickly – or leaving room to try more food! Win-win!

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Vibrant and rich passion fruit cheesecake shots

The fruit compote layer is very easy to make, or if, like me, you want to save some time, use shop bought!

In this recipe, I have used some very indulgent all-butter passion fruit curd given to me as a gift. But you can certainly make your own if you feel like showing off!

Dessert Shots: Passion Fruit Cheesecake

  • Servings: 12-14
  • Difficulty: easy
  • Print

An easy and impressive dessert option that can feed a crowd, with minimal effort!

Ingredients

  • 6 digestives, crushed
  • 6 coconut biscuits, crushed
  • 300g cream cheese
  • 150ml double cream
  • 5 tbsp sugar
  • 1 tsp vanilla bean paste/extract
  • 4 heaping tbsp passion fruit curd
  • Mint leaves to garnish, optional
  • 12 shot glasses

Directions

  1. Crush the digestives and coconut biscuits until they resemble fine crumbs.
  2. Spoon into shot glasses and tap on a hard surface to get the biscuit crumbs level.
  3. Next, combine the cream cheese, double cream, sugar and vanilla. Use an electric whisk to get the mixture thick and creamy. It should have stiff peaks.
  4. Fill a piping bag with the cheesecake mix and snip off the end. Using steady pressure, fill each shot glass just below the rim.
  5. Slightly warm the curd in the microwave for 10 seconds, so that it is easier to spoon onto the shots.
  6. Put a dollop of curd on each shot and spread out evenly with the back of a teaspoon.
  7. Garnish with mint leaves and chill in the fridge until needed. Or they can be eaten immediately.

  • You can use any type of biscuits in the base. I used a mixture of digestives and coconut rings, this gives a subtle hint of coconut that complements the tartness of the curd.
  • Fruit compotes are very easy to make; your choice of fruit, sugar, lemon juice and a little water, simmered down until thick.
  • Shop bought lemon curd would work amazingly too!
  • If you don’t have a piping bag, use a large sandwich bag instead. Just snip a corner off and it will work just as well.
  • You can use any cup/glass to make these, quantities will change depending on the volume of the vessel.

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