Passionfruit, pineapple and mango cheesecake pots
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Time to make:
30 mins, plus chilling
$2.85 per serve
(at time of publication)
Full ingredients list:
9g sachet mango-passionfruit light jelly
125g reduced-fat cream cheese
250g reduced-fat coconut-flavoured yoghurt
1 teaspoon vanilla extract
1/2 medium ripe mango, finely chopped
2 tablespoons passionfruit pulp
1/2 cup finely chopped ripe pineapple
3 oatmeal biscuits, crushed
Nutritional information (per serve)
Instructions and steps:
Step 1Prepare jelly following packet instructions. Pour the jelly into 4 x 1 1/4 cup-capacity serving glasses. Refrigerate jelly for 2 hours, or until set.
Step 2Place the cream cheese, yoghurt and vanilla extract in a food processor. Blitz until smooth and combined. Spoon cream cheese mixture over jelly layer. Chill until ready to serve.
Step 3Combine mango, passionfruit pulp and pineapple in a bowl. Spoon over cream cheese layer. Serve the cheesecake pots topped with biscuit crumble.
About this recipe
First published: December 2017