Coole Swan Cheesecake with Mango and Passionfruit Salsa


  • 70ml Coole Swan 
  • 300g Digestive Biscuit Crumb 
  • 125g Melted Butter 
  • 450g Cream Cheese 
  • 125g Icing Sugar 
  • 200ml Semi Whipped Cream 
  • 1 Ripe Mango 
  • 2 Passion Fruits


  • Mix together the melted butter and crushed digestive biscuit and once combined, spoon into your chosen jars and Chill.
  • In a medium sized bowl, beat the cream cheese, and icing sugar until combined, add the Coole Swan and mix. Fold in the semi whipped cream.
  • Spoon or pipe this mixture into the jars on top of the chilled biscuit and return to the fridge for a minimum of 3 hours.
  • While this is chilling, slice and dice the ripe mango into bite sized pieces, cut the passion-fruits in half and add the seeds to the mango. 
  • To serve, simply spoon some of the mango and passion fruit salsa on top of the cheesecake and serve.

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