Mango and white chocolate cheesecake tart

Try this show-stopping mango cheesecake tart for your next get-together. It’s a sweet way to impress guests.



Note: + Cooling & 1 1/2 hours chilling time

1h 5m


  • 180g white chocolate, finely chopped
  • 250g pkt Arnott’s Butternut Snap Cookie
  • 1/2 cup (60g) almond meal
  • 125g unsalted butter, melted
  • 1/2 cup (125ml) thickened cream
  • 1/4 cup (55g) caster sugar
  • 500g cream cheese, softened
  • 1 tsp finely grated lemon rind
  • 2 Coles Australian Free Range Eggs
  • 1 tbs lemon juice
  • 4 passionfruit, halved
  • 1/4 cup (55g) caster sugar, extra
  • 2 tbs lemon juice, extra
  • 4 firm mangoes, stoned, peeled, thinly sliced



Preheat oven to 150°C. Line a baking tray with baking paper. Place chocolate on the lined tray. Bake for 10 mins. Remove from the oven and spread chocolate into an even layer. Bake, stirring halfway through cooking, for a further 15 mins or until golden brown (chocolate will be chalky).


Grease a 24cm (base measurement) round tart tin with removable base. Line the base with baking paper.


Place biscuits and almond meal in a food processor and process until finely crushed. Add the butter and process until combined. Spoon the mixture into the prepared tin. Use a straight-sided glass to spread and press the biscuit mixture evenly over the base and side of the tin. Place in the fridge for 30 mins to chill.


Meanwhile, place the chocolate and cream in a saucepan over medium heat. Cook, stirring, for 5 mins or until the chocolate melts and mixture is smooth.


Place the sugar, cream cheese and lemon rind in a clean food processor and process until smooth. Add eggs, lemon juice and the chocolate mixture and process until combined. Pour over the biscuit base. Bake for 30-35 mins or until just set. Turn off the oven and leave cheesecake in the oven for 20 mins with the door ajar. Set aside to cool. Place in the fridge for 1 hour to chill.


Meanwhile, place the passionfruit and extra sugar in a saucepan over medium heat. Bring to the boil and cook for 1-2 mins or until the sugar dissolves. Stir in the extra lemon juice and set aside to cool.


Arrange the mango in a spiral pattern over the cheesecake. Drizzle with passion fruit mixture to serve. 

Dietary information


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.