Tropical Cheesecake Pots

A refreshing mango dessert with Total Yoghurt.

This cheesecake recipe is like a tropical paradise in a yoghurt pot! Enjoy sweet and boozy flavours and refreshing fruit, all alongside our cold and creamy FAGE Total Yoghurt.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
225g FAGE Total
25g dessicated coconut
75g gluten free or regular digestive biscuits, crushed
30g reduced fat butter, melted
4 sheets gelatine
1 lime, zest & juice
5 tbsp agave nectar
2 tbsp white rum
150g smooth quark
1 medium mango, peeled & deseeded & roughly chopped

>60'
Serves 4
INSTRUCTIONS
  1. In a small frying pan toast the coconut for 2 minutes until golden. Transfer to a bowl and mix with the biscuits and butter. Spoon into 4 glasses and press down very lightly. Chill.
  2. Soak the gelatine in cold water for 5 minutes. In a small saucepan mix the lime zest and juice, 4 tbsp agave nectar and the rum. Heat gently until you can see steam rise, remove from the heat and stir in the gelatine. Whisk the yoghurt and quark in a bowl, add the warm liquid and whisk well. Spoon onto the biscuit bases and chill for 4 hours.
  3. Meanwhile, whizz the mango with the remaining agave nectar until smooth and pass through a sieve. Chill until required.
  4. To serve, pour the fruit puree onto the cheesecakes.

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