In a food processor, blend digestive biscuits until crumb-like in texture, add melted butter and combine. Place evenly into paper cupcake cases, pressing down firmly to create the base.
Dissolve gelatine in ¾ cup boiling water.
Using an electric mixer, beat cream cheese and sugar together until smooth. Add gelatine mixture, cream and fresh passionfruit pulp and combine.
Spoon mixture in prepared cases and refrigerate for 2 hours.
To serve remove paper cases and serve drizzled with extra passionfruit pulp on top.
Tip: Keep in the refrigerate for up to one week and in the freezer for up to three months. If you don’t like passionfruit pips, strain the passionfruit pulp through a strainer to remove.
