Pineapple cheesecakes

by Bona staff

Serves 8
Preparation time 30 minutes
Setting time 4-5 hours

  • 80g SPAR Pineapple Flavoured Jelly
  • 200g SPAR Marie Biscuits
  • 100g SPAR Butter, melted
  • 1kg SPAR Medium Fat Cream Cheese Plain
  • 2 x 385g can SPAR Condensed Milk
  • 30ml (2 tbsp) SPAR Lemon Juice
  • 5ml (1 tsp) vanilla essence
  • 1 x 440g can SPAR Peach Halves
  • Handful mint leaves
  1. Add 125ml boiling water to the pineapple jelly and stir to dissolve. Set aside to cool down completely.
  2. Place the biscuits in a food processor and process until fine crumbs. Stir in the melted butter.
  3. Divide the biscuit base into 8 x 250ml capacity pudding glasses or cups.
  4. Use the back of a spoon to press biscuit mixture firmly over the bases. Refrigerate for 30 minutes.
  5. Place the cream cheese and condensed milk in a food processor. Process until smooth. Add lemon juice, vanilla essence and pineapple jelly.
  6. Pour the mixture on top of the biscuit base and refrigerate for 4 hours or until set.
  7. Place the peach halves on top of the cheesecakes.
  8. Garnish the cheesecakes with fresh mint leaves.