Mango, coconut and macadamia cheesecake jar

Combining the perfect tropical flavours of mango, coconut and Australian macadamia nuts, this no-bake cheesecake is best served in a jar for easy scooping and portable snacking.

  • 20 mins preparation
  • Makes 4
  • Print


Mango, coconut and macadamia cheesecake jar
  • 250 gram cream cheese, softened
  • 3/4 cup icing sugar
  • 1/3 cup milk
  • 125 gram butternut biscuits, broken
  • 50 gram butter, melted
  • 2 mangoes, seeded, chopped
  • 1/4 cup chopped macadamias
  • 1/4 cup toasted coconut flakes


Mango, coconut and macadamia cheesecake jar
  • 1
    In a small bowl, using an electric mixer, beat cream cheese, icing sugar and milk together until smooth and creamy.
  • 2
    Place biscuits into a food processor with melted butter. Pulse until fine crumbs form.
  • 3
    Divide half the butternut biscuit mixture between four 250ml jars. Top each jar with half of the cream cheese.
  • 4
    Divide half of the mango between the jars with half of the macadamias and toasted flaked coconut. Repeat layers. Chill until ready to serve.


If preferred, you can replace mango with sliced peaches or nectarine.

More From Women's Weekly Food