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Mango & Passionfruit Cheesecake

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Mango & Passionfruit Cheesecake


20 mins (+ 5 mins cooling & 5 hours chilling time)







Mango & Passionfruit Cheesecake


  • 200g gingernut biscuits or Arnott’s Butternut Snap Cookie biscuits
  • 80g butter, melted
  • 1 mango, stoned, peeled, chopped
  • ¼ cup (60ml) boiling water
  • 3 tsp gelatine powder
  • 750g cream cheese, softened
  • 11/4 cup (300g) sour cream
  • ¾ cup (165g) caster sugar
  • 1 lime, rind finely grated, juiced
  • ⅓ cup (80ml) passionfruit pulp, strained
  • Sliced mango, to serve
  • Coles Pina Colada Flavoured Meringue Kisses*, to serve


  1. Grease a 20cm (base measurement) springform pan and line the base and side with baking paper, allowing the paper to extend 5cm above the side of the pan.
  2. Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Spoon into the prepared pan. Use a flat-bottomed glass to press biscuit mixture over the base. Place in the fridge for 30 mins to chill.
  3. Place the chopped mango in a blender and blend until smooth.
  4. Place the boiling water in a small heatproof bowl. Sprinkle over the gelatine. Stir until the gelatine dissolves. Set aside for 5 mins to cool.
  5. Process cream cheese, sour cream and sugar in a clean food processor until smooth. Add the lime rind and lime juice. Beat until combined. Add the gelatine mixture. Beat until combined. Divide the cream cheese mixture evenly between 2 bowls. Add the mango puree to 1 portion. Stir to combine. Pour over the biscuit base in the pan. Chill for 30 mins.
  6. Add ¼ cup (60ml) of the passionfruit to the remaining cream cheese mixture. Stir to combine. Pour over the mango layer and smooth the surface. Place in the fridge for 4 hours or until set.
  7. Transfer the cheesecake to a serving plate. Top with the mango slices and meringues. Drizzle with remaining passionfruit to serve.

NUTRITION INFORMATION (per serve without sliced mango & meringues)
Energy 1541kJ/Cals 369 Protein 6g Fat 29g Sat Fat 18g Sodium 235mg Carb 22g Sugar 18g Dietary Fibre 1g