Serves 10
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This fresh mango cheesecake with a touch of coconut and macadamias in the base makes a gorgeous summery dessert.


  • 250 g packet butternut biscuits
  • ½ cup macadamia nuts
  • ½ cup desiccated coconut
  • 100 g butter, melted
  • 500 g cream cheese, softened
  • ⅔ cup caster sugar
  • 250 g light sour cream
  • 1 tsp vanilla essence
  • 2 tsps gelatine
  • 2 tbsps just-boiled water
  • 1 large mango, chopped, plus extra slices to decorate

Lightly grease and line a 22 cm round springform pan with baking paper.


In a food processor, pulse biscuits, nuts and coconut to form crumbs. Add butter and process until mixture comes together. Press firmly over base of pan. Chill for 30 mins.


Meanwhile, in a large bowl, using an electric mixer, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla.


Sprinkle gelatine over water in a jug and whisk vigorously with a fork to dissolve. Cool slightly.


Beat gelatine into cream cheese mixture. Gently fold in mango. Pour into biscuit base. Cover and chill overnight.


When ready to serve, release from pan and remove paper. Top with extra mango slices. Accompany with softly whipped cream, if liked.

TIP Keep undecorated cheesecake in the fridge until ready to serve. You will need 2 extra mangoes to decorate the cheesecake as we have. Replace mangoes with peeled peaches, apricots or nectarines, if preferred.

Photo: bauersyndication.com.au

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