Light No-Bake Passion Fruit Cheesecake

Provide a mold of 18 cm in diameter.

Blend the shortbread biscuits

When they form a powder, add melted butter or coconut oil. Mix again.

In a mould, line the bottom with the mixed shortbread then place in the refrigerator.

Meanwhile, in a bowl, vigorously mix the cottage cheese with the sugar.

Soak the 3 sheets of gelatin in cold water for 5 minutes to soften them.

Meanwhile, heat the juice of the 2 lemons and the zest in a saucepan.

Off the heat, add the drained gelatine leaves and mix well.

Incorporate the lemon preparation into the cottage cheese and sugar mixture.

Pour the preparation into the mould.

Place in the fridge for at least 4 hours.

When the cheesecake is cold, you can prepare the jelly:

1. Soften a sheet of gelatin in a bowl of cold water for 5 minutes.
2. Empty the 2 passion fruits with a small spoon and place in a saucepan.
3. Add the sugar and 2 tablespoons of water and bring to a simmer.
4. Off the heat, add the gelatin sheet.
5. Mix vigorously.
6. Leave the jelly to cool for a few minutes and pour it over the cheesecake.
7. Smooth the jelly and sprinkle with unsalted pistachios.