• 250g cream cheese at room temperature
  • 110g granulated sugar
  • 1 zest of lemon
  • 1 tsp vanilla extract
  • 100ml heavy cream
  • 150g digestive biscuits
  • ½ tsp mixed spice
  • 10g melted butter
  • 500ml soursop juice
  • 80ml condensed milk
  • 4 passion fruits
  • 2 fresh mangos cut in to small cubes
  • Pinch of freshly chopped mint
  • 3 gelatine leaves
  • For serving: 4 100ml jars (for serving)


For the soursop cubes:

  1. Put your gelatine leaves in cold water to sit while you get your soursop mix ready.
  2. Take the soursop juice and heat on a medium heat until it reduces by half.
  3. Add the condensed milk and lemon zest, then remove from heat as soon as it starts to simmer and set aside.
  4. Then take your gelatine and squeeze all the water out, add to you mix and whisk until it dissolves.
  5. Take a tray and place cling film flat along the bottom of the tray.
  6. Pour your mix in and place in fridge to set for 30min to and 1hr.
  7. Cut in to small cubes for use when ready.

For the cheesecake mix:

  1. In a bowl, mix together the cream cheese, 100g of your sugar, lemon zest and vanilla extract until combined.
  2. Then add heavy cream and whisk for two more minutes until combined.
  3. Cool the cheesecake mix in the refrigerator for at least an hour before serving.
  4. For the base, take the digestives and pulse them in a food processor until they look like bread crumbs.
  5. Then add the melted butter and the mixed spice and combine.
  6. Take your diced cubed mango, passion fruit and mix with chopped mint and 10g sugar, then set aside.

To assemble:

  1. Place digestive mix in the bottom of each jar.
  2. Place layer of cheesecake mix.
  3. Then a layer of your mango and passion fruit mix.
  4. Then your cheesecake mix.
  5. Then a thin layer of your mango and passion fruit mix again.
  6. And finished with cubes of soursop gel on top.

Recipes by Jason Howard for Celebrity Cruises

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