Pasión Fruit Cheesecake

These four individual cheesecakes are served in whiskey glasses and topped with a fruity mixture of mango, passion fruit and gooseberries. Prepare in advance and just keep in the fridge until serving.



8tbsp Licor 43

30g butter

50g white chocolate

250g mascarpone

9 Oreo cookies

1 cup whipping cream

1 mango

3 passion fruits

10 cape gooseberries


  1. Using a food processor, chop the Oreo cookies into fine crumbs.
  2. Carefully melt the butter over a medium heat and whip the cream until stiff.
  3. Beat the mascarpone with six tablespoons of the Licor 43, then peel and halve the mango, removing the pit.
  4. Mash one half of the mango as finely as possible and cut the other half into cubes.
  5. Halve the berries and passion fruit, scooping the pulp from the latter.
  6. Mix the mango puree, mango cubes, passion fruit pulp, and berries with the rest of the Licor 43.
  7. Melt the white chocolate, stir into the mascarpone mixture and fold in the cream.
  8. Stir the butter with the Oreo crumbs and press the mixture lightly into the bottom of four whiskey glasses.
  9. Leave the glasses in the freezer for 15 minutes and, when slightly chilled, remove the glasses and add the mascarpone mixture.
  10. Place back in the fridge for half an hour, top with the fruit pulp mixture and serve.
  11. In the winter, why not add snow to the edge of the glasses? Dip the edge of the glass in melted white chocolate before rolling in desiccated coconut. Leave to set.


Licor 43 on Instagram