Mini mango and kiwi cheesecake pots recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 1200kJ 286.0kcal
- Fat
- 11g
- Saturates
- 6g
- Sugars
- 21g
- Salt
- 0.5g
of the Reference intake
Carbohydrate 34.5gProtein 9.7gFibre 3.3g
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- 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.
- In a bowl, whisk together the yogurt, cream cheese, maple syrup and vanilla extract until smooth and fully combined.
- Spoon the cheesecake mixture on top of the biscuit bases and pop in the fridge for at least 1 hour to firm up.
- Sprinkle over the chopped kiwi and mango to serve.
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