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Recipe Details

Preparation Time 45 minutes | Chilling Time 2 hours | Serves 8

Especially for Easter, the beauty of this delicious mango cheesecake is that you can decorate it any way you want, from the simple to the complex.  And the family will love it!



For the cheesecake base:

  • 60 gr dairy free margarine
  • 160 gr gluten and lactose free digestive biscuits

For the mango topping:

  • 250g mango purée (made from very ripe mangoes)
  • 50g golden caster sugar
  • 15g agar agar
  • 255g Creamy Sheese Original
  • 25g caster sugar
  • 40ml soya cream

For the decoration – icing:

  • 1 tbsp juice of chickpeas can
  • 80g icing sugar
  • 2 drops of lemon juice or vinegar
  • Food colouring

For the decoration – cream:

  • 100g vegetable margarine
  • 20g icing sugar
  • Food colouring


Cooking Method

Cheesecake Base

  1. Put the margarine in a small saucepan over a low heat and leave to melt.
  2. Meanwhile, pulse the biscuits in a food processor.
  3. Tip the ground biscuits into the melted margarine.  Mix together.
  4. Roll out about 2-3 mm thick between 2 sheets of baking paper.
  5. Place in the fridge to firm up while you prepare the topping.

Mango Cheesecake Topping

  1. In a large bowl, whisk together the Creamy Sheese Original, caster sugar and soya cream.
  2. Put the mango purée, sugar and agar agar in a small saucepan. Bring to the boil, stirring continuously.
  3. Leave aside to cool down for a few minutes, add to the cream cheese mix.
  4. Fold equally into 8 individual savarin moulds and  transfer into the freezer, for 2 hours at least.
  5. With a round cutter, same size as the savarin mould, cut  the cheesecake base into 8 round shapes.
  6.  Unmould the cheesecakes  and put on top of the base.


  1. Sift the icing sugar.
  2. Firmly beat all ingredients together, till smooth consistency.
  3. Pipe into various shapes.


  1. Sift the icing sugar.
  2. Whisk the ingredients together.

You will need

These Sheese Products

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