Mango Macaroon Cheesecake

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This Mango Macaroon Cheesecake recipe is a mixture of many great tasting recipes I have made or experienced over my years.

With influence from Nigellas, and Jens, Slut Red Raspberries, Kerrie’s Passionfruit Condensed Milk cheesecakes, to my mums coconut macaroons in the 70s, this mango macaroon cheesecake sure is a winner!

It’s light fluffy, and very Aussie with the flavours I chose. To keep it low carb mango jelly and a little freeze-dried mango has been used.

Mad Creations Creamy Mango Macaroon Cheesecake

I think it really adds to the taste of this incredibly light, fluffy 4 layer cheesecake.

This mango macaroon cheesecake is a great recipe to make when you are wanting to impress some guests with what may look a little fancy but is actually very simple to recreate.

I hope you enjoy this recipe

Megan xox


Here are just a few of my favourite keto cheesecake recipes.

  1. Baked New York Cheesecake
  2. Caramel Basque Cheesecake
  3. Reeses Cheesecake
  4. Baked Mascarpone Cheesecake
  5. Lemon Curd Cheesecake


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Mad Creations Mango Macaroon Cheesecake

Mango Jelly Mousse Cake

This is such a pretty cheesecake and is deliciously easy to make.
5 from 1 vote
Prep Time: 35 mins
Cook Time: 20 mins
Total Time: 55 mins
Course: Dessert
Cuisine: Australian
Recipe Category: Low Carb
Calories: 345kcal
Author: Megan Ellam
Servings: 12 serves
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  • packet mango sugar-free jelly crystals
  • 100 g raspberries or other berries


  • 2 egg whites
  • 500 g cream cheese softened
  • 2 teaspoons vanilla extract
  • 80 g sweetener
  • 4 teaspoons gelatin
  • 2 tablespoons cold water
  • 400 g thickened cream
  • 1 tablespoon freeze-dried mango finely grated or microplaned



  • Preheat oven 160℃. Spray and line a 22cm springform pan.
  • Whisk egg whites until soft peaks form. Add sweetener 1 tsp at a time whisking well after each addition.
  • Fold in coconut. Press into bottom of pan. Bake 20 minutes or until golden.
  • Whisk egg whites in a clean, dry bowl until soft peaks form.  Reserve.
  • Beat cream cheese, vanilla extract and sweetener in stand mixer until well combined.
  • Mix gelatin and cold water together in a small bowl and microwave on high for 15 seconds.  Cool and reserve.
  • Add thickened cream and finely grated freeze-dried mango to cream cheese mix and beat until combined.  Add gelatin and mix well.
  • Fold egg white into mixture. Spoon onto cool base and refrigerate for 3-4 hours until firmly set.
  • Prepare jelly as per packet instructions. Allow to cool at room temperature for half an hour. While the jelly is cooling decorate top of cheesecake with berries.
  • 10. Carefully pour half of the cooled jelly over the top of the cheesecake and refrigerate for 30 minutes. Leave other half of jelly on the kitchen counter. Remove cheesecake from fridge and pour the remaining jelly over the top. Refrigerate until set. Slice and serve.


  • Preheat oven 160℃. Spray and line a 22cm springform pan.
  • Insert butterfly. Whip egg whites 4 minutes/37℃/speed 4. Begin adding sweetener 1 tsp at a time after the first 2 minutes.
  • Fold in coconut. Press into bottom of pan. Bake 20 minutes or until golden.


  • Insert butterfly. Whip egg whites 3 minutes/37℃/speed 4. Remove and reserve.
  • Mix cream cheese, vanilla extract and sweetener 2 minutes/speed 5. Scrape sides of bowl if needed and repeat. Follow from Step 6 above.


In the fridge for up to 5 days


Serving: 1slice | Calories: 345kcal | Carbohydrates: 6g | Protein: 7g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 92mg | Sodium: 178mg | Potassium: 176mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg | Magnesium: 19mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

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