Recipe by Sarah L.


  • 300g packet biscuits (sugar free preferred)

  • 120g butter, melted

  • 4x250g low fat cream cheese, room temperature

  • 2 tablespoons Natvia Stevia blend

  • 2 tablespoons lemon juice

  • 1 ripe mango, thinly sliced

  • Red currants, to decorate

  • 1 ripe mango, peeled, chopped

  • 1 tablespoon Natvia Stevia blend

  • 1 tablespoon lemon juice

  • 1 tablespoon water


  • 1.

    Line a round 6.5cm-deep, 23.5cm (base measurement) springform pan.

  • 2.

    Place biscuits in a food processor and process until fine crumbs form. Add butter and pulse until combined. Using base of glass, press biscuit mixture into the base and sides of the springform pan.

  • 3.

    Chill for 1 hour.

  • 4.

    Meanwhile, using an electric mixer, beat cream cheese, Natvia and lemon juice until smooth (be careful not to over beat). Spoon mixture into the prepared pan. Chill for 2-3 hours or overnight.

  • 5.

    Place mango slices and currants on the cheesecake and drizzle with mango coulis.

  • 6.

    To make mango coulis, place mango, Natvia, lemon juice and 1 tablespoon water in a food processor or blender. Blend until smooth. Strain and place in the fridge to chill for 30 minutes, or until required.

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