Raspberry Pear Cheesecake Cups

Raspberry Pear Cheesecake Cups

105 min
8 people


  • Breadcrumbs
  • 50g Jungle Oats
  • 25g Desiccated Coconut
  • 25g Jungle Taystee Wheat
  • 4 tbsp Canola Oil
Cheese Mix:
  • 150g Cream Cheese or Cottage Cheese, Smooth and Plain
  • 3 tbsp Icing sugar/Stevia/Natural Sweetener
  • 2 tbsp Trulem lemon juice
  • 1 can Koo Lite Pear Halves, drained and cut into thin slices
For the Raspberry sauce:
  • 80g Raspberries
  • 1 tbsp Icing sugar/Stevia
  • 1 tsp Trulem lemon juice


  1. Preheat the oven to 180C. Mix the oats, coconut, taystee wheat and oil together.
  2. Scoop onto a baking tray and roast in the oven for 15 Minutes, turning half way through.
  3. Allow to cool completely, before dividing between 8 serving glasses.
  4. Beat together the cream cheese, icing sugar and lemon juice until fluffy.
  5. Spoon into each of the dessert glasses, smoothing the top as much as possible.
  6. Place sliced Pears over the top.
  7. Refrigerate for an hour to set.
  1. Combine the raspberry sauce ingredients in a food processor/blender and puree until smooth.
  2. Strain the mixture through a mesh sieve to remove any seeds or pulp.
Cooks Tips:

Fresh raspberries can be used if you want to omit the sauce. Koo Lite Guavas Halves are also a delicious addition to this recipe for an alternative flavour.

Products Used

Jungle Plus Original
Jungle Plus Original
High Protein Porridge 
Brookes Tru-Lem
Brookes Tru-Lem
Lemon Juice
Koo Lite Pear Halves
Koo Lite Pear Halves

Pear Halves

in Fruit Juice

Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.