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Weis bar cheesecake
Weis bar cheesecake
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Prep Time:
160 minutes
Cook Time:
Total Time:
160 minutes
Transform Aussie mango ice cream bars into a no-bake mango cheesecake for a refreshing and simple dessert. Perfect for any gathering!
Ingredients:
  • 200g Arnott’s Butternut Snap Cookies
  • 35g (1/2 cup) shredded coconut
  • 100g butter, melted, cooled
  • 4 medium mangoes
  • 2 x 80g Weis Mango and Ice Cream bars
  • 9.00 gm gelatine powder
  • 250g cream cheese, chopped, at room temperature
  • 125ml (1/2 cup) thickened cream (or coconut cream)
  • 70g (1/3 cup) caster sugar
  • 4.40 gm vanilla extract
  • 4.50 gm gelatine powder
Instructions:
  • 1. Pulse cookies and coconut in a food processor until cookies are coarsely crushed. Add butter and blend until combined. Firmly press mixture into the base and sides of a 12 x 34cm loose-bottomed fluted tart tin using the back of a spoon. Chill in the fridge for 20 minutes until firm. Clean the food processor.
  • Peel mangoes and separate the cheeks. Divide the Weis bars into ice-cream and mango halves. Set aside the ice-cream in the fridge. Place fresh mango and Weis mango half in the food processor. Blend until smooth. Measure out 375ml (1 1/2 cups) of the mixture and return to the processor. Save any leftover mixture for later use.
  • Prepare a V-shaped foil divider to divide the tart base in half. Start by folding a 32cm length of foil in half lengthways, then fold it again to make a crease line. Open the foil to create the V-shape and place it lengthwise in the tart tin, with one side flat on the base and the other side upright to form a wall. Place a ruler in the crease of the foil for support, and use scrunched up foil pieces to secure the foil divider in place. This will stabilize once the filling is added.
  • In a small wide bowl, pour 60ml (1/4 cup) of water and sprinkle the gelatine over it. Let it sit for 2 minutes to soften. Microwave the gelatine mixture on High for 20 seconds, then whisk with a fork until dissolved. Allow it to cool slightly before adding to the mango mixture. Combine well, transfer to a jug, and pour the mixture into the tart shell. Place it in the fridge for 1 hour until set.
  • In a bowl, use electric beaters to whip together cream cheese, cream, reserved ice cream, sugar, and vanilla extract until smooth. Dissolve gelatine in 1 1/4 tablespoons of water as directed, then add it to the cream cheese mixture and whip to combine.
  • Retrieve chilled tart shell and delicately discard foil and ruler. Fill half with the luscious cheesecake mixture, then use the back of a spoon to spread and create a smooth surface. Refrigerate for 1 hour or until firm.
  • Take the dish out of the fridge and let it sit at room temperature for 5 minutes to allow the crust to soften slightly. Slice the dish.

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