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Blueberry, mango and Biscoff frozen cheesecake

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This Biscoff cheesecake, with perfectly ripe blueberries, is guaranteed to wow the crowd.

  • Serves14
  • Cook time10 minutes
  • Prep time1 hour, + cooling & 8 1/2 hours freezing time
Blueberry mango and biscoff frozen cheesecake

Ingredients

  • 500g blueberries
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (55g) caster sugar
  • 1 tbs cornflour
  • 2 mangoes, stoned, peeled, chopped
  • 750g cream cheese, softened
  • 500g coconut yoghurt
  • 1/2 cup (110g) caster sugar, extra
  • 2 x 124g pkts Lotus Biscoff biscuits
  • 50g butter, melted
  • 1 tbs Lotus Biscoff spread
  • Blueberries, extra, to serve

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the blueberries, lemon juice and sugar in a medium saucepan over low heat. Cook, stirring occasionally, for 5 mins or until the sugar dissolves and blueberries break down and release their juices. Combine the cornflour and 2 tbs water in a small bowl. Add to the blueberry mixture. Increase heat to medium-high and cook, stirring, for 2-3 mins or until the mixture boils and thickens. Transfer to a heatproof bowl. Set aside to cool completely. Reserve 2 tbs blueberry mixture in a small bowl.
  2. Step 2

    Meanwhile, place the mango in a food processor and process until smooth. Add the cream cheese, yoghurt and extra sugar. Process until smooth.
  3. Step 3

    Place the biscuits in a clean food processor and process until finely crushed. Add the butter and Biscoff spread. Process until combined. Reserve 1 tbs biscuit mixture in a small bowl.
  4. Step 4

    Grease a 10cm x 25cm (base measurement) loaf pan and line with baking paper, allowing the sides to overhang. Spoon 1 cup of the cream cheese mixture over the base of the prepared pan. Smooth the surface. Place in the freezer for 30 mins or until firm.
  5. Step 5

    Spoon one-quarter of the remaining biscuit mixture over the cream cheese mixture in the pan and gently press until smooth. Spoon over one-quarter of the remaining blueberry mixture. Spoon over one-quarter of the remaining cream cheese mixture and smooth the surface. Place in the freezer for 30 mins to set. Continue layering, in 3 more batches, freezing for 30 mins between each batch, with the remaining biscuit mixture, blueberry mixture and cream cheese mixture. Place in the freezer for 6 hours or until completely set.
  6. Step 6

    Invert cake onto a serving platter. Top with reserved blueberry mixture and extra blueberries. Sprinkle with reserved biscuit mixture. Cut into slices to serve.