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Cheesecake Pots


  • Base: 200g coconut or ginger biscuits, crushed
  • Base: 80g butter, melted
  • Cheesecake Filling: 300ml Ceres Whispers of Summer
  • Cheesecake Filling: 500g cream cheese, softened to room temperature
  • Cheesecake Filling: 15ml gelatine powder
  • Cheesecake Filling: 45ml boiling water
  • Cheesecake Filling: 375ml cream, whipped
  • Topping: 2-3 ripe peaches, thinly sliced
  • Topping: 100g blueberries
  • Topping: a few mint sprigs (optional)


Mix the biscuit crumbs and butter together.

Place the Full Moon Harvest juice into a pan and bring to the boil. Reduce the heat to simmer and cook, uncovered until the mixture is reduced by half. Set aside to cool.

Sprinkle the gelatine, 1 teaspoon at a time, over the boiling water in a heatproof jug, stirring until the gelatine dissolves. Cool for several minutes.

Place the cream cheese in a mixing bowl and beat, using an electric mixer, until smooth. Add the reduced juice and mix again. Finally beat in the dissolved gelatine mixture.

Divide the crumb mixture and cheesecake mixture into individual serving cups or jars, alternating layers until both mixtures are used up. Cover and place in the fridge to set for at least 3 hours.

Before serving top with the fresh peach slices and blueberries and a sprig of mint if desired.

Makes 6

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