Quick & Easy

Passionfruit and mango cheesecake

Satisfy your sweet tooth.
10
30M
5M
8H
35M

Satisfy your sweet tooth with this passionfruit and mango no-bake cheesecake – sweet, creamy and fruity! This is the perfect dessert for any night of the week!

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Ingredients

Base
Filling

Method

1.Process biscuits until fine. Add butter and ginger, process until combined. Press mixture over the base of a 22cm springform pan. Refrigerate 30 minutes.
2.Meanwhile, make filling: Strain the syrup from the canned passionfruit into a small heatproof jug. Discard the seeds. Add lime rind, then sprinkle over the gelatine. Stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
3.Stir in palm sugar to jug.
4.Beat cream cheese in a medium bowl with an electric mixer until smooth then beat in the gelatine mixture. Fold in whipped cream.
5.Pour filling into springform pan over base. Cover and refrigerate overnight.
6.Serve cheesecake topped with sliced mango and fresh passionfruit pulp.

Not suitable to freeze. Suitable to microwave. Test Kitchen tip: Digestive biscuits are imported and available from most supermarkets. If unavailable, use Granita or Butternut Snap biscuits instead.

Note

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