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.
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!