Mango Cheesecake

We have back to back celebrations and social gatherings over the Christmas and New Year period, and we’ll be preparing plenty of plates of food to share. It’s summer down here in Australia, so that means lots of salads and cold desserts. This Mango Cheesecake is a favourite –  in fact, it was a special request this Christmas. My Mother in Law made it for us a few years ago and since then it’s been doing the rounds across both sides of our family. It’s simple enough for children to help make and results super delicious and refreshing summer dessert. I love that I make it a day ahead too, making the getting-out-of-the-house hoo-haa that much easier.

Lucky for me mangoes and limes are on special at the moment too. I picked up 3 limes for $2 and two mangoes for $4. Up until recently I’ve seen mangos for $4 each and limes for $2 each!

Mango Cheesecake

Time: 20 minutes prep + refrigerate overnight

Toddler directions in blue!


250g packet plain sweet biscuits
125g melted butter
500g softened cream cheese
2 eggs
1/4 cup lime juice
3 mangoes
1/2 cup caster sugar
1 toddler
1 bucket load of patience 


1. Grease and line a spring form cake tin with butter and baking paper. Toddlers can paint the melted butter onto the tin while you prepare the other ingredients. 

2. Let the noise sensitive toddler know that things are about to get loud, then process a 250g packet plain sweet biscuits (I use Arnott’s Nice) in a food processor until fine crumbs. Take a break for a chef’s treat (a cheeky nibble of biscuit on the side).

3. Combine the crushed biscuits with 125g melted butter and press into base of a 20cm spring form cake tin. Use half a bucket load of patience while the toddler has a go at pressing the base into the tin. Chill the base in the fridge for 15 minutes.

4. Process (or mix with an electric mixer) 500g softened cream cheese, 1/2 cup caster sugar, 2 eggs and 1/4 cup lime juice until completely smooth. I have learned from experience that any chunks of cream cheese left behind are not fun to eat in the cheesecake. Take your time!

5. Fold through chopped flesh from 2 mangoes and pour over the chilled base. Enjoy some more chef’s treats with a nibble of leftover mango.

6. Bake at 160°C for 40 minutes until just set. Cool for 30 minutes then refrigerate overnight. Tip: allow the cheesecake to cool down slowly in the oven once it has been turned off. This will help prevent cracks.

7. Use another half a bucket load of patience to wait overnight while the cheesecake chills ready for serving. Top with slices of mango to serve and offer the fussy toddler fruit and ice cream instead. More cheesecake for you!

What’s your favourite dessert to share with friends?

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3 Replies to “Mango Cheesecake”

  1. Hello Kylie, that has been clipped to Evernote and it will definitely be made! I’m experimenting with making things like this without the base when it’s for everyday, trying to save myself a few calories.

    Just wanted to say Merry Christmas. It’s been a pleasure following your blog this year, you are doing a wonderful job with it. I love to read your creative ideas and recipes, plus the techie geekery – fantastic.
    Seana Smith recently posted..Merry Christmas To You And Yours…. And A Very Happy Hogmanay TooMy Profile

    1. Hello Seana, and a belated Merry Christmas and Happy New Year to you too. Thank you so much for your support and kind words, you gorgeous thing x

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