
By Julia Horsfall
Mango and lime cheesecake
2 steps
Prep:30minCook:15min
Updated at: Sat, 04 Oct 2025 12:02:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories380.5 kcal (19%)
Total Fat27.5 g (39%)
Carbs29 g (11%)
Sugars18 g (20%)
Protein5 g (10%)
Sodium221.7 mg (11%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Preheat the oven to 170°C, gas mark 3. Grease a 20cm loose- bottomed cake tin and line the base with baking parchment. Crush the biscuits to crumbs by either placing in a reusable food bag and bashing with a rolling pin or whizzing in a food processor. Add to the melted butter with a pinch of salt, mix well, then press into the base of the cake tin to make a compact, even layer. Bake for 15 minutes, then set aside to cool.








Step 2
Meanwhile, in a large bowl, use a wooden spoon to stir together the soft cheese, icing sugar, half of the lime zest and all of the lime juice until combined. Add a pinch of salt, then stir in the Greek yogurt. In a separate bowl, whisk the double cream to soft peaks, then fold into the soft cheese mixture. Spoon over the biscuit base and chill for at least 4 hours (ideally overnight). Just before serving, cut the mango into smaller chunks and scatter over the cheesecake with the remaining lime zest.










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