Arnott's Butternut Snap Mango Cheesecake

Arnott's Product
Butternut Snap >
  • Servings: 8
  • Occasion: Dessert, Entertaining
  • Prep time: 30 minutes
  • Chill time: 4 hours or overnight

Capture the taste of summer with our fuss-free Arnott’s Butternut Snap Mango Cheesecake Tart! The crunchy Butternut Snap base can be assembled in minutes and the tropical tang of mango and coconut is the perfect accompaniment for lunches spent in the sun.


Base
  • 250g Arnott's Butternut Snap Cookies
  • ½ cup shredded coconut
  • 100g butter, melted
  • Extra shredded coconut, toasted, to serve
Mango Filling
  • 150g (1 large) mango flesh (plus extra mango for garnish)
  • 1 tbsp caster sugar
  • 1 tsp gelatine powder
  • 1 tbsp boiling water
Cheesecake Filling
  • 250g cream cheese, softened
  • ⅓ cup (80g) caster sugar
  • 1 tsp vanilla extract
  • ½ cup thickened cream
  • 1 ½ tsp gelatin
  • 2 tbsp boiling water

Preparation

Step 1 Base: Line the base of a rectangle 12 x 34cm in a loose-bottomed tin with baking paper.


Step 2 Process 200g Arnott’s Butternut Snap biscuits (keep remaining 50g for garnish) and coconut in a food processor until crushed. Add butter and process until combined.


Step 3 Press mixture firmly into the base and sides of the tin. Place in the fridge while you continue to make the filling.


Step 4 Mango filling: Process mango and sugar until smooth.


Step 5 In a separate jug, combine gelatin and water and mix well until dissolved.


Step 6 Whisk gelatin water into mango mixture and let stand until mixture thickens slightly (it should have the consistency of thickened cream).


Step 7 Cheesecake filling: In another small jug, combine gelatin and boiling water and stir until dissolved. Set aside to cool slightly.


Step 8 Using an electric mixer, beat cream cheese, sugar and vanilla in a bowl until combined. Gradually add cream until smooth.


Step 9 Add the cooled gelatin liquid into the cream mixture and beat lightly until combined.


Step 10 Spoon cheesecake filling into the tart base. Spoon in mango filling and swirl mixture using a skewer. Chill for 4 hours until set.


Step 11 Once set, roughly chop reserved biscuits and sprinkle over tart along with toasted coconut and extra mango. Serve and enjoy!

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