No-Bake Passion Fruit White Chocolate Cheesecake

Crush the biscuits into fine crumbs using a food processor or a rolling pin in a bag. Mix with the melted butter, then press firmly into the bottom of a 24 cm (9.5 inch) springform pan lined with parchment paper. Refrigerate while you prepare the filling.

Sprinkle gelatin powder over cold water and let it bloom for 5-10 minutes. Melt the white chocolate over a double boiler or in the microwave, then let it cool slightly.

In a large bowl, beat the mascarpone/cream cheese with powdered sugar and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form. Gently heat the bloomed gelatin over low heat or in the microwave until completely dissolved (do not boil!). Stir the melted white chocolate into the cream cheese mixture, then gradually add the dissolved gelatin. Finally, carefully fold in the whipped cream.

Pour the filling over the biscuit base, smooth the top, and refrigerate for at least 4-6 hours, or ideally overnight, until completely set.

In a small saucepan, combine the passion fruit pulp, granulated sugar, and water. Bring to a boil, then remove from heat. Mix cornstarch with a little cold water, then add to the hot passion fruit mixture and return to the heat. Cook, stirring constantly, until thickened, about 1-2 minutes. Let it cool completely.

Once the cheesecake is fully set and the passion fruit topping has cooled, carefully pour the topping over the cheesecake. Return to the refrigerator for at least another 30 minutes to allow the topping to set. Before serving, remove from the pan and garnish with fresh passion fruit or mint leaves.