Speedy passion fruit cheesecake

Method

1. Crumble 150g ginger shortbread biscuits and mix with 40g melted butter and 1 tbsp caster sugar in a bowl. Spoon into 6 tumblers or bowls and chill in the fridge to firm up.
2. In a bowl, mix 300g cream cheese with 200ml double cream, whipped, 3 tbsp icing sugar and the pulp from 6 passion fruit, reserving a little to decorate.
3. Spoon on top of the biscuit base and decorate with the reserved passion fruit pulp. Chill until ready to serve.