In a food processor blitz the biscuits until they resemble crumbs.
In a small saucepan or in the microwave, melt the butter on low heat.
Stir the melted butter into the biscuit crumbs.
Divide the mixture equally between 4 glass ramekins. Use the back of a spoon to lightly compact the biscuit.
In another bowl, beat the cream cheese, icing sugar and the passionfruit pulp together (leave 1 teaspoon of passionfruit aside for the topping).
Divide this mixture on top of the biscuit bases creating a level top.
To finish, sprinkle the lemon zest and remaining passionfruit pulp for the topping. Refrigerate for at least 4 hours or overnight before serving!
