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Mango and Passionfruit Cheesecake
Total time
35 min
$ $ $
5.0 (1)


This cheesecake is easier to make than it looks, and it's perfect for any parties you're throwing this summer- the tropical flavours will make you feel like you're soaking up the sun!

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Serves 6


Step 1
Blitz the biscuits to a fine crumb, then melt the butter over a medium heat and fold into the biscuits until well combined
Step 2
Pat down into an 18cm tin, then leave in the fridge whilst you make the filling
Step 3
Break up the chocolate and melt in n a bowl over a pan of hot water. Drain the mango and blend to a smooth paste
Step 4
In a large mixing bowl, beat cream cheese, icing sugar and ¾ of the mango purée. Once well combined, beat in the white chocolate
Step 5
In a separate, clean bowl, whip the cream to stiff peaks, then fold through the cream cheese mix
Step 6
Spoon the filling over the biscuit base, and smooth other. Dollop over the remaining mango purée and swirl with a fork, then spoon over the passionfruit seeds. Refrigerate for at least 6 hours, then serve and enjoy!
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