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

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Made with

Butternut Snap

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Ingredients

Base

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

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.