Back to all recipes
Philadelphia Tropical mini cheesecakes
, pulp only, sieved to remove seeds
To make the fruit filling, pour 50 ml boiling water into a small bowl. Sprinkle over the gelatine, then whisk until smooth and no visible gelatine remains. Whizz the mango and passionfruit pulp until completely smooth, then stir in the gelatine.
Crush the biscuits to crumbs in a food processor and then mix in the melted butter. Divide the buttery crumbs between 4-6 glasses and press down to make a firm base – with the end of a rolling pin works well.
Divide the fruity filling between the glasses too, and chill in the fridge until firmly set.
Whip together the Philadelphia, sugar, vanilla extract and double cream until light and fluffy. Spoon on top of the set fruity filling, and spread level. Chill for at least another hour, then finish with a cape gooseberry to serve.
Cadbury Flake Cheesecake
Healthy Pasta Carbonara
Salmon and Pea Courgetti
Check out all recipes
© 2019 Mondelez United Kingdom
All rights reserved