A honey-sweetened cheesecake filling is perfectly creamy against the floral tang of passion fruit curd in this elegant no-bake dessert. Because fresh passion fruit isn't always easy to find, a shelf-stable passion fruit puree makes quick work of the curd; the resulting dessert is so rich and flavorful, a little goes a long way!

To prepare curd: Whisk coconut milk and cornstarch in a medium saucepan until smooth. Add passion fruit puree, sugar, coconut oil, lime juice and 1/4 teaspoon salt; whisk until combined. Cook over medium heat, whisking frequently, until the mixture begins to boil and thicken, 3 to 5 minutes. Remove from heat and let the curd cool in the pan for 10 minutes. Pour into a medium bowl and let cool to room temperature, stirring occasionally, about 45 minutes.

To prepare cheesecakes: Mix cookie crumbs with butter in a small bowl. Divide evenly among 12 (4-ounce) jars, pressing down with the end of a wooden spoon to create a firm layer on the bottom of the jars. Set aside.

Whisk cream cheese, ricotta, honey, lime zest, vanilla and salt in a large bowl until completely blended. Divide the filling evenly among the jars; top with the passion fruit curd. Cover and refrigerate for at least 2 hours. Garnish with lime zest, if desired.

Refrigerate curd (Step 1) for up to 1 week. Refrigerate cheesecake jars for up to 5 days.