Passionfruit, pineapple and mango cheesecake pots

Try these impressive looking, tropical cheesecake pots for your next dinner party. You can make them gluten-free too!

Serves: 4 (plus chilling)

Time to make: 30 mins

Ingredients

9g sachet Aeroplane Jelly Lite mango passionfruit jelly crystals
½ cup Philadelphia extra lite spreadable cream cheese
1 cup low-fat plain yoghurt
1 teaspoon vanilla extract
½ medium ripe mango, finely chopped
2 tablespoons passionfruit pulp
½ cup finely chopped ripe pineapple
3 oatmeal biscuits (we used Nairns), crushed, to serve

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Instructions

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1 Prepare jelly following packet instructions. Pour jelly into 4 x 1¼ cup-capacity glasses. Refrigerate for 2 hours, until set.

2 In a food processor, blitz cream cheese, yoghurt and vanilla until smooth. Spoon cream cheese mixture over jelly layer. Chill until ready to serve.

3 In a bowl, combine mango, passionfruit and pineapple. Spoon over cream cheese layer. Serve cheesecake pots topped with biscuit crumble.

Variations

Make it gluten free: Use gluten-free biscuits instead of oatmeal biscuits.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 180 cal

Kilojoules 760 kJ

Protein 9 g

Total fat 4 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 17 g

Dietary fibre 3 g

Sodium 350 mg

Calcium 260 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.