Skip to main content

Mango and passionfruit cheesecake

Skip to IngredientsSkip to Method

This fruity dessert is bursting with fresh mango and tangy lime - a real show-stopper!

  • Serves16
  • Cook time5 minutes
  • Prep time20 minutes, + 5 mins cooling and 5 hours chilling time
Layered mango and passionfruit cheesecake topped with meringues


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


  1. Step 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. Step 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. Step 3

    Place the chopped mango in a blender and blend until smooth.
  4. Step 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. Step 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. Step 6

    Add 1/4 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. Step 7

    Transfer the cheesecake to a serving plate. Top with the mango slices and meringues. Drizzle with remaining passionfruit to serve.