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Mini mango and kiwi cheesecake pots recipe

Mini mango and kiwi cheesecake pots recipe

4 ratings

Created by Poppy O’Toole

Craving cheesecake? These simple-to-make mini cheesecake pots make a lovely lighter choice for pudding. The creamy vanilla filling is made from fat-free Greek yogurt and low-fat cream cheese, and topped with zingy kiwi and juicy mango for a fruity finishing touch! See method

  • Makes 4
  • Takes 15 mins plus at least 1 hr chilling
  • 286 calories / serving
  • Vegetarian

Ingredients

  • 8 sweet oat biscuits, crushed
  • 160g 0% fat Greek yogurt
  • 170g low-fat cream cheese
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 kiwi, cut into small cubes
  • 1 ripe mango, cut into small cubes

Each serving contains

  • Energy

    1200kj
    286kcal     14%

  • Fat

    11g 16%

  • Saturates

    6g 31%

  • Sugars

    21g 24%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 34.5g Protein 9.7g Fibre 3.3g

Method

  1. Spoon the crushed biscuits into the base of 4 x 150ml serving pots. Use the end of a rolling pin to gently press down to compact the base.
  2. In a bowl, whisk together the yogurt, cream cheese, maple syrup and vanilla extract until smooth and fully combined.
  3. Spoon the cheesecake mixture on top of the biscuit bases and pop in the fridge for at least 1 hour to firm up.
  4. Sprinkle over the chopped kiwi and mango to serve.

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