Step 1

Combine oats, dates and butter In a blender or food processor. Blend until crumble like consistency.

Step 2

In a 12-hole muffin tray (lined with baking paper so they don’t stick), portion the base mixture evenly and press down flat in each hole until you run out of mixture. When complete, place in the fridge.

Step 3

Add cream cheese, cream, icing sugar, vanilla essence and 1/2 cup of passionfruit pulp into a blender or food processor and pulse/blitz until all mixed through.

Step 4

Remove bases from fridge and start portioning out filling over the top of the base.

Step 5

Once you’ve used up all the mixture, use the extra 2 passionfruits to decorate the tops (like pictured).

Step 6

Refrigerate for 8-12 hours or until firm. If in a rush you can freeze and then let them defrost a little before eating.