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Jo Wheatley's Mini cheesecakes Jo Wheatley's Mini cheesecakes
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Philadelphia tropical mini cheesecakes

These mini cheesecakes are the perfect size for a one-person treat – the Philadelphia gives them a creamy texture and luxurious taste

SERVES
6-8
PREP
45 MINS
COOK
NONE
DIFFICULTY
EASY
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These mini cheesecakes are the perfect size for a one-person treat – the Philadelphia gives them a creamy texture and luxurious taste
Watch how it's made

INGREDIENTS

Ingredients
  • - 12g sachet powdered gelatine
  • - 300g fresh mango, cubed
  • - 3 passion fruit, pulp only, sieved to remove the seeds
  • - 160g ginger nut biscuits
  • - 80g unsalted butter, melted
  • - 560g Philadelphia Original
  • - 100g caster sugar
  • - 1 tsp vanilla extract
  • - 250ml double cream
  • - 6 cape gooseberries, to decorate

METHOD

Method 1. Pour 50ml boiling water into a bowl. Sprinkle over the gelatine, then whisk until smooth and no visible gelatine remains. Whizz the mango and passion fruit pulp until smooth, then stir in the gelatine.

2. Crush the biscuits to crumbs, then mix in the melted butter. Divide the mixture between 4-6 glasses and press down to make a firm base.

3. Divide the fruity filling between the glasses too. Chill in the fridge until set.

4. Whip together the Philadelphia, sugar, vanilla and cream until light and fluffy. Spoon evenly on top of the set fruity filling. Chill for at least 1 hr, then finish with a cape gooseberry.

NUTRITIONAL INFORMATION

Nutritional information
Kcal 566
Fat (g) 43.4
Saturates (g) 27.3
Carbs (g) 35.6
Sugars (g) 27.3
Fibre (g) 1.4
Protein (g) 7.3
Salt (g) 0.8
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Ingredients