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  1. Home
  2. summer cake recipe

Mango and passionfruit cheesecake

Just 15 minutes prep and no baking? That’s solid gold! - by Hannah Oakshott
  • 17 Sep 2015
Mango and passionfruit cheesecake
Cook: 510 Minutes - easy - Serves 12 - nut-free - pregnancy-safe
Proudly supported by
Just 15 minutes prep and no baking? That’s solid gold!

Ingredients

80 ml water

1 tbsp powdered gelatine

Cooking spray

5 savoiardi sponge finger biscuits, split lengthways

2 x 220 g tubs extra light cream cheese

260 g (1 cup) low-fat vanilla yoghurt or diet vanilla yoghurt

80 g caster sugar or granulated sugar substitute

4 passionfruit, pulp removed

1 mango, flesh removed, pureed

1 mango, thinly sliced, to serve

3 passionfruits, pulp removed, to serve

Method

  1. Put water in a small heatproof bowl. Sprinkle over gelatine and 
stir well. Set aside for 10 minutes. Put gelatine mixture in microwave and cook on medium/50% for 
1 minute. Stir well and set aside.
  2. Spray a 20cm (base measurement) springform tin with cooking spray. Line base and sides with baking paper. Arrange sponge fingers over base, cutting to fit snugly.
  3. Put cream cheese, yoghurt and sugar in a large bowl. Using electric beaters, whisk until well combined. Stir in gelatine mixture and passionfruit pulp. Pour mixture 
over biscuit. Spoon teaspoonfuls 
of mango puree over filling. Using a skewer, swirl mango puree through filling. Put on a tray and refrigerate for 6-8 hours or until completely set.
  4. Remove sides of the tin. Remove baking paper from tin. Line a flat plate with a piece of baking paper. Put plate, with baking paper face down, on tin. Carefully turn out cheesecake onto plate. Remove baking paper from cheesecake base. Invert cheesecake onto a serving plate. Top with extra mango slices and sprinkle over passionfruit. Serve immediately.
  • summer cake recipe
  • passionfruit recipes
  • no bake slices and cakes
  • no bake cheesecake recipe
  • healthy dessert and sweets

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