These no-bake granadilla cheesecake cups are the perfect dessert for any party. And besides, what’s easier than a no-bake cheesecake?
No-bake granadilla cheesecake cups
- 1 packet ginger biscuits, crushed
- 250g (1 tub) cream cheese
- 125g (½ tub) mascarpone cheese
- 125ml (½ cup) fresh cream
- 2 x 40g tins granadilla pulp
- zest of 1 lemon
- 30ml (2 tbsp) castor sugar
- pulp of 2 fresh granadillas, to serve
Crush the biscuits to quite a fine powder and set aside.
Combine the cream cheese, mascarpone, fresh cream, tinned granadilla pulp, lemon zest and castor sugar in a large bowl and mix thoroughly.
To assemble, place a layer of crumbed biscuits at the bottom of a cup or serving glass, reserving 15 – 30ml (1 – 2 tbsp) for the topping. Follow with a layer of the cream cheese mixture. Repeat the layer 2 or 3 times (depending on the size of your serving glass or cup), ending with a cream cheese layer.
Spoon fresh granadilla pulp on top of each cheesecake and refrigerate for at least 2 hours. 5 Sprinkle with remaining crushed biscuits before serving.
Substitute the top granadilla layer with orange segments. Mix and match flavours with this layered, no-bake cheesecake: crushed amaretti biscuits with berries work well with the creamy filling.