Mango macadamia cheesecake

Fresh, ripe mango is food of the gods no matter what dish it finds its way into. Included in this creamy cheesecake with a biscuit, coconut and macadamia base, it makes a positively heavenly dessert.

  • 30 mins preparation
  • Serves 10
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Mango macadamia cheesecake
  • 250 gram packet butternut biscuits
  • 1/2 cup macadamia nuts
  • 1/2 cup desiccated coconut
  • 100 gram butter, melted
  • 500 gram cream cheese, softened
  • 2/3 cup caster sugar
  • 250 gram light sour cream
  • 1 teaspoon vanilla essence
  • 2 teaspoon gelatine
  • 2 tablespoon just-boiled water
  • 1 large mango, chopped, plus extra slices to decorate


Mango macadamia cheesecake
  • 1
    Lightly grease and line a 22cm round springform pan with baking paper.
  • 2
    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 minutes.
  • 3
    Meanwhile, in a large bowl, using an electric mixer, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla.
  • 4
    Sprinkle gelatine over water in a jug and whisk vigorously with a fork to dissolve. Cool slightly.
  • 5
    Beat gelatine into cream cheese mixture. Gently fold in mango. Pour into biscuit base. Cover and chill overnight.
  • 6
    When ready to serve, release from pan and remove paper. Top with extra mango slices. Accompany with softly whipped cream, if liked.


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.

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