Name: Ginger, mango and honey cheesecake
Prep time: 15 min
Total time: 15 min
Yield: 8-10
Ingredients: 400g gingerbread biscuits; 160g unsalted butter, melted; 500g cream cheese, softened slightly; 1/4 cup honey, plus extra 1 Tbsp; 4 mangoes, thinly sliced; 1/4 cup Sunbeam Australian Pistachios, roughly chopped, to serve

Spike cream cheese with honey to fill your gingerbread base, then top with mango and pistachios for a dreamy dessert to star on your table.

After more Christmas dessert recipes?

Want some more recipes with honey in them?

Note: in addition to the 15 minutes preparation time listed above, you will also need to chill your cheesecake for 4 hours and 30 minutes.

Ingredients

400g gingerbread biscuits

160g unsalted butter, melted

500g cream cheese, softened slightly

1/4 cup honey, plus extra 1 Tbsp

4 mangoes, thinly sliced

1/4 cup Sunbeam Australian Pistachios, roughly chopped, to serve

Method

Put biscuits in a food processor and process until coarse crumbs.

Add melted butter and continue to process until fine crumbs and combined. Spoon mixture into a lightly greased 35 x 10cm rectangle loose-based fluted tart pan. Using the back of a spoon, push mixture into base and up sides of pan. Put in fridge for 30 minutes or until firm.

To make filling, add cream cheese and honey to a bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until just combined, taking care not to over mix. Spoon mixture into tart shell and chill for 4 hours or overnight until firm.

Top cheesecake with mango. Drizzle with extra honey and pistachios.

You may also like:

Double chocolate mousse trifle

Pavlova cheesecake

Mango no-bake cheesecake tart

Tamika O’Neill