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Frozen tropical cheesecake sandwiches

  • 6:40 Prep
  • Makes 9


  • 1 small mango, chopped
  • 1 passionfruit, halved
  • 250g cream cheese, softened
  • 1/4 cup caster sugar
  • 1/2 teaspoon finely grated lime rind
  • 1/2 cup thickened cream
  • 18 Ritz crackers
  • 60g white chocolate
  • 2 tablespoons roasted coconut chips, broken into pieces


  • 1
    Grease a 4.5cm-deep, 18.5cm-square cake pan. Line with baking paper, extending paper 2cm above edges of pan on all sides. Place mango in a small food processor. Process until smooth (you’ll need 1/4 cup purée). Transfer to a bowl. Add passionfruit. Stir to combine.
  • 2
    Using an electric mixer, beat cream cheese, sugar and lime rind until smooth. Add cream. Beat for 2 minutes or until thickened. Fold through mango mixture. Spoon into prepared pan. Smooth top. Cover surface with plastic wrap. Cover with foil. Freeze for 6 hours or overnight, if time permits.
  • 3
    Place half the crackers, top-side up, on piece of baking paper. Place white chocolate in heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute, stirring halfway with a metal spoon, or until smooth. Reserve 2 teaspoons of melted white chocolate. Spoon remaining chocolate into a snap-lock bag. Snip off 1 corner. Drizzle chocolate over crackers. Using a little reserved chocolate, attach coconut chips to crackers. Set aside for 30 minutes or until set.
  • 4
    Remove frozen cheesecake from pan. Place on a chopping board. Using a 5cm-round cutter, cut 1 round from cheesecake. Place on 1 plain cracker. Top with 1 chocolate coated cracker. Place on a tray lined with baking paper. Place in freezer. Repeat with remaining cheesecake and crackers. Serve immediately.

Source: taste.com.au


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