SWEET, CREAMY, AND A GENTLE KICK OF HEAT
These Cheesecake Pots are a tropical dessert with a twist. Layers of buttery biscuit crumb, silky cheesecake filling, and juicy mango create the perfect balance of flavours, while a hint of chilli adds an unexpected warmth that lingers beautifully. Easy to make and no baking required, they're an impressive dessert for summer gatherings, dinner parties, or whenever you're craving something a little different.
INGREDIENTS
BASE
10 digestive biscuits
90g unsalted butter, melted
CHEESECAKE FILLING
300g cream cheese
250g mascarpone cheese
1/3 cup icing sugar
1/2 cup mango puree
MANGO SALSA
1 mango, diced
1 lime, juiced
1 teaspoon chilli flakes
TO FINISH
Mint leaves
METHOD
1. Reduce the biscuits to crumbs, then fold in the melted butter and mix until combined.
2. Divide the biscuit mixture between 6 ramekins, smooth it with the back of a spoon, then chill for 30 mins.
3. In the meantime, make the mango salsa. Add the diced mango, chilli flakes and lime juice to a small bowl and mix. Set aside.
THE LAST STEPS
4. Add the cream cheese, mascarpone, mango puree and icing sugar to a mixing bowl and whisk for a few mins.
6. Add the cheesecake mixture to the biscuit bases. Smooth with a spatula.
7. Top with the mango salsa. Decorate with fresh mint leaves.
8. Chill for 4 hours before serving.
9. Enjoy!