Caramelised pineapple cheesecake pots
Ever tried pineapple cheesecake? You’ll be amazed with the fresh flavour combination it will create!
300 g, peeled, cored, cut into 3mm thick slices
99% fat-free vanilla yoghurt, sweetened
Light cream cheese
2 medium, pulp removed
- Heat a large non-stick frying pan over medium-high heat. Cook the pineapple slices, in 2-3 batches, for 2 minutes each side or until lightly golden. Transfer to a large plate to cool, then cut into quarters and remove the core section.
- Meanwhile, process the biscuits in a food processor for 1 minute or until half of the mixture is finely crushed. Divide biscuits crumbs among four ¾ cup-capacity serving glasses.
- Place the yoghurt and cream cheese in a bowl. Whisk until smooth. Divide mixture among the glasses. Top with pineapple pieces. Drizzle with the passionfruit pulp