Plum and Lime Cheesecake Pots

, from Issue #69. November, 2016
Photography by Aaron McLean.
Plum and Lime Cheesecake Pots

I love the tang that lime brings to this dessert but lemons work equally well. Fresh berries and sliced stone fruit are also delicious instead of the plums.  


Serves: 4–6


250 grams cream cheese, at room temperature (I used Philadelphia)
200 grams condensed milk
½ cup thick plain yoghurt
finely grated zest 2 large limes
¼ cup lime juice
To assemble
1 large tin black doris plums, halved and pitted
6 plain digestive biscuits or plain shortbread biscuits, roughly crushed


Beat the cream cheese until very smooth and creamy. Add the condensed milk, yoghurt, and lime zest and juice and beat until light and airy.

To assemble: Put the plums, cut-side down on kitchen towels to absorb excess juice.

Sprinkle a layer of biscuit crumbs in the base of each glass. Top with spoonfuls of the lime cream, then top with a layer of plums. Repeat to make another layer of each, then sprinkle over any remaining biscuit crumbs. 

You can serve immediately or chill until ready to serve. 

Cook's note: It’s important to beat the cream cheese until smooth before adding the other ingredients, otherwise it’s near impossible to remove any lumps that remain in the mixture.