Hero Image Recipe Arnott's Butternut Snap Mango Cheesecake

Arnott's Butternut Snap Mango Cheesecake

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.





  • Servings:8
  • Occasion:Dessert, Entertaining
  • Preparation Time:30 minutes
  • Chill Time:4 hours or overnight


Made with

Image pack Butternut Snap

Butternut Snap

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  • 250g Arnott's Butternut Snap Cookies
  • 100g butter, melted
  • ½ cup shredded coconut
  • Extra shredded coconut, toasted, to serve

Mango Filling

  • 150g (1 large) mango flesh (plus extra mango for garnish)
  • 1 tsp gelatine powder
  • 1 tbsp caster sugar
  • 1 tbsp boiling water

Cheesecake Filling

  • 250g cream cheese, softened
  • 1 tsp vanilla extract
  • 1 ½ tsp gelatin
  • ⅓ cup (80g) caster sugar
  • ½ cup thickened cream
  • 2 tbsp boiling water


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!


  • You can also use a 24cm round fluted tin or a loose-based tart tin.
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