Philadelphia Tropical mini cheesecakes
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  • Prep time 45 '
  • Total time 105 '


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


  • 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.


Nutritional Information

Typical values Per recipe
Energy 14221.0 kj
Energy 3396.0 kcal
Fat 260.4 g
Carb 213.6 g
Protein 43.8 g
Saturated fat 163.8 g
Salt 12.0 g
Dietary fibre 8.4 g
Sugars 163.8 g