Passionfruit and Mango Cheesecake

Passionfruit and Mango Cheesecake
15 Mins
Prep time
15 Mins
Cooking time
Serves 10

What you need

  • 1 cup Honey Snap biscuit crumbs
  • 1/3 cup butter, melted
  • 1 tablespoon gelatine, dissolved in 1/4 cup cold water
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 400g can sweetened condensed milk
  • 1/2 cup lemon juice
  • 1/2 cup passionfruit pulp
  • 1/2 cup mango puree (fresh or canned)
  • fresh or canned mango slices

How to make it

  1. COMBINE biscuit crumbs and butter and press into the base of a 22cm spring form pan, chill.
  2. STIR the gelatine into the water and microwave on HIGH for 30 seconds. (Alternatively, place gelatine mixture in a small jug over hot water; stir until dissolved.)
  3. BEAT PHILLY until smooth, add gelatine mixture, condensed milk, lemon juice, passionfruit pulp and mango puree. Pour into crumb crust.
  4. CHILL for 2-3 hours or overnight before serving. Top with mango slices.