By Elisa Roche
These individual tropical cheesecake pots are so easy to make. It’s only the dried pineapple flowers that take a little effort.
Bring the taste of your exotic long-haul holiday home this summer with these tropical cheesecake pots. We’ve used a combination of fresh mango, pineapple and coconut milk for creamy, indulgent dessert that’s truly irresistible. The dried pineapple flowers require a little patience but they are a must if you’re making this dessert for friends and family and want to show off a little. They also make a delicious snack and are great served with yogurt and granola for a special breakfast. If you don’t have time for the dried flowers, simply cut the fresh pineapple into chunks and mix with the mango. If you like these flavours, we’d also recommend our pineapple and passion fruit cheesecake.
- Preheat oven to 200C. For pineapple flowers: leaving in the core, chop pineapple in half sideways so its crown is on top. Slice large, thin rounds and set aside on kitchen towel.
- Line a baking tray with paper and cover with slices. Set in the oven for 2-3 hours until they are fully dried
- Carefully place each slice onto an upturned muffin tin to shape them while warm. Let them to cool until crisp.
- Whizz biscuits in a food processor. Mix with the melted butter and press into the base of pots. Chill. Then beat together cream cheese, mascarpone, caster sugar and lime zest.
- In a saucepan, gently warm the coconut milk and lime juice until steaming. Add the gelatine, stirring until dissolved and leave to cool. Pour into cream cheese mixture and stir.
- Finely chop the rest of the pineapple and mix with mango, then spoon half on to biscuit base of each pot. Add the cream cheese mix and chill for 3 hrs.
- Add another spoon of the fruit mix, scatter with coconut and pistachios and top with a pineapple flower.
- 1 whole ripe pineapple, peeled
- 1 x 110g pack digestive biscuits
- 80g butter, melted
- 300g full-fat cream cheese
- 250g mascarpone
- 150g caster sugar
- Juice and zest of 2 limes
- 150ml coconut milk
- 3 sheets gelatine, soaked in cold water for a few mins
- 1 ripe mango, peeled and sliced
- 30g crushed pistachios
- Toasted coconut shavings
Top Tip for making Tropical cheesecake pots
Prep the pineapple flowers ahead of time and store in an airtight container
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