Mango Cheesecake is a no bake cheesecake that has the tangy flavour of mango. Perfect for summer picnics and entertaining. Lovely served with whipped cream.
125g plain sweet biscuits
60g butter, melted
1/2 tsp mixed spice
250g cream cheese, softened
1/3 cup caster sugar
1 tsp vanilla extract
425g can mango slices or 1 fresh mango
200g tub mango yoghurt
Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and mixed spice and stir well to combine. Press into the base of a 20cm springform cake tin. Refrigerate until set.
Beat cream cheese until smooth. Add sugar and beat well. Add eggs and vanilla, again beating well. Chop half of the mango in to small pieces and fold into cheese mixture together with the yoghurt. Pour into chilled base and bake at 180 degrees celsius for 20 to 25 minutes or until firm. Allow to cool in oven with door slightly ajar. Refrigerate when completely cool.
Serve with remaining mango and whipped cream.
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