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  • Tennis biscuits (crushed) 100.0 g
  • Butter 40.0 g


  • Butternut puree 150.0 g
  • 1/4 teaspoon Cinnamon (ground)
  • Water (cold) 500.0 ml

To Serve:

  1. Crust:

    • Mix together the crushed biscuits and the melted butter and press into the bottom of each glass or container (approx. 20 g each).
  2. Cheesecake:

    • Add the Carte D’Or Cheesecake mix, butternut and cinnamon into a mixing bowl and add the water.
    • Mix with an electric beater on low speed until combined, followed by 4 – 5 min on high speed.

  3. To Assemble:

    • To assemble: pour or pipe approx. 120 g of the cheesecake mixture onto the crust. Refrigerate to set.
  4. To Serve:

    • Combine passion fruit pulp and prepared pineapple jelly to top each cheesecake.