March 30, 2026

Tropical Fruit Fridge Cheesecake

Serves:

Cooking Time:

< 15 min

Ingredients:

Crust:
200 g Nutty Crust biscuits, finely crushed
75 g butter, melted

Filling:
15 ml gelatine powder
30 ml cold water
250 g LANCEWOOD® Creamed Smooth Plain Cottage Cheese
385 g condensed milk
45 ml lemon juice
250 ml fresh cream

Topping:
80 g granadilla jelly powder
160 ml boiling water
160 ml cold water
115 g granadilla pulp
1 small mango(s), sliced
2 kiwi fruit(s), sliced

Method

Crust:

Spray a 20 cm springform pan with non-stick spray.
Mix the ingredients for the crust together and press firmly into the bottom and up the sides of the pan.
Refrigerate while preparing the filling.

Filling:

Sprinkle the gelatine over the boiling water. Leave to stand for 5 minutes.
Microwave the gelatine for 10 seconds, stir and microwave for another 10 seconds. Stir. Do not boil the gelatine. Cool slightly.
Use an electric beater and beat the cottage cheese and condensed milk together until smooth.
Add the lemon juice. Add the gelatine in a thin stream while beating continuously.
Beat the cream until soft peaks form. Fold into the cottage cheese mixture.
Spoon into the prepared crust and even out. Refrigerate until set – about 2 hours.

Topping:

Mix the jelly and the boiling water together and stir until the jelly has dissolved.
Add the cold water and the granadilla pulp and stir to mix.
Refrigerate until the jelly starts to thicken (almost like a thick cream consistency).
Arrange the mango and kiwi on top of the cheesecake. Pour the jelly over and refrigerate until set.

Variations:

Instead of fresh mango, kiwi fruit and granadilla jelly, use fresh strawberries and strawberry or mulberry jelly.
Instead of fresh mango, kiwi fruit and granadilla jelly, use fresh gooseberries and fresh kiwi and lime jelly.