Mango and Passionfruit Cheesecake

A lovely refreshing summer treat. This cheesecake was delicious  so much so that I couldn’t even wait to get a decent picture of it. I rushed the photography and styling as it cheesecake was too good to not just dive straight in.



  • 250g digestive biscuits (aldi towergate)
  • 100g butter, melted (clover)
  • 1.5 tsp vanilla extract (preema)
  • 600g (3 tubs) full fat soft cheese (aldi)
  • 100g icing sugar (aldi) i would increaase sugar to 175g next time as cheesecake tasted quite sour
  • 284ml pot of double cream (elmlea)
  • 1 bottle mango and passion fruit coulis (sainsburys)
  • a box of yellow mangoes (mexican from costco)



Whizz the biscuits in a chopper to turn them into crumbs. Add the melted butter and pour into a 20cm loose bottomed cake tin. Press down mixture with a glass to flatten and  leave to set in the fridge for an hour.

In a large bowl whisk the double cream until stiff. Then add the cream cheese, vanilla and icing sugar. Pour on top of biscuit base and leave to set in the fridge over night.


When ready to serve chop up the mango into chunks and mix in the coulis. Pour a couple of tablespoons over the cheesecake and enjoy.

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