Mango and Macadamia Cheesecake

clock 30 minutes bowl Serves 10


  • 250g digestive biscuits
  • 1/2 cup macadamia nuts
  • 1/2 cup desiccated coconut
  • 100g butter, melted
  • 500g cream cheese, softened
  • 2/3 cup caster sugar
  • 250g light sour cream
  • 1 tsp vanilla essence
  • 2 tsp gelatine
  • 2 Tbsp just-boiled water
  • 1 large mango, chopped, plus extra slices to decorate
  • 1 cup cream, softly whipped
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  • 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 and sides 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. Serve with softly whipped cream.

  • Tip: Keep undecorated cheesecake in the fridge until ready to serve.

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