Prep
20 MINSBake
N/AServes
3 to 5Difficulty
Easy About
No bake, individually served cheesecakes with the tropical flavour of juicy mangos, tart blueberries and rich and creamy cheesecake. The perfect easy summer dinner party dessert!
Add your biscuits and light brown soft sugar to a food processor and blitz until crumbly. Spoon the biscuit mixture in the bottom of your dessert glasses or pots and set aside.
In a bowl add your double cream, cream cheese and icing sugar then whisk with a hand mixer until thick and the mixer is leaving a trail. Spoon the cheesecake mix onto on top of the biscuit layer.
Chop your mango into bite size chunks and add a squeeze of lemon before topping your cheesecake mix with it and finish with blueberries.
Chill your glasses in the fridge and then add a sprig of mint to garnish and serve.
Ingredients – 9 items
1
Tate & Lyle Icing Sugar
Tate & Lyle Light Brown Soft Sugar
Digestive biscuits
Mango
Ripe
Lemon
Blueberries
Double cream
Full fat cream cheese
Mint leaves
Sprig of mint to decorate
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Want to give them a try? Find the recipe via link in our bio 🥣
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Find the recipe via link in our bio.
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With our Barista Collection coffee syrups, you can switch to decaf and still love your morning mug. Even better, whether you choose caramel, vanilla or hazelnut, each one’s 100% vegan and made with pure, Fairtrade cane sugar ☕️
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Key initiatives funded by our Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association. This pilot project engaged women across four communities in Belize, providing them with essential skills in financial literacy, economic opportunities, and hands-on training.
These women, including Elsa Perez, learned to manage their sugarcane revenues, explore small business entrepreneurship, and diversify their income sources.
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