Passion fruit tart no-bake cheesecake

Method

1. Put the biscuits in a food processor and whizz to a fine crumb, then add the butter and whizz again to combine. Tip the mixture into the tin, then spread it evenly over the base and up the sides. Use the back of a metal spoon to press down the crumbs. Put the tin in the fridge to set while you make the topping.
2. Put the cream cheese, cream, icing sugar and vanilla in a mixing bowl and beat together with an electric mixer. You want the mixture to be smooth and thick. Tip it into the crumb-lined tin and smooth the top. Return to the fridge, covered, for at least 2 hours to firm up.
3. To make the jelly, soak the gelatine in a shallow dish of cold water (see Easy Swaps). Halve the passion fruit and scoop out the pulp into a small pan. Add the sugar and 75ml water, then gently bring to a simmer, stirring to dissolve the sugar. Strain through a fine sieve into a jug (reserving the seeds). Squeeze the gelatine leaves to remove excess water and stir them into the hot mixture until dissolved. Cool in the fridge for 15 minutes.
4. Pour the cooled jelly over the top of the cheesecake, then scatter over the reserved seeds. Return to the fridge to set completely for at least another 2 hours, then remove from the tin, slice and serve.