I have wanted to create a healthy cheesecake for years now and I finally got around to creating this beautiful Mango Macadamia Cheesecake Thermomix recipe just in time for Christmas and Australia?s Mango season. This will impress your guests, yet you don’t have to have extreme cake decorating skills to make this look amazing.
I absolutely adore the light coconut and macadamia base, but if you prefer a biscuit type base you could easily change it.
For Skinnies that are low carb, I highly recommend using the Blueberry sauce from my Low Carb Blueberry Cheesecakes or the Low Carb variation of my Lemon Tart Curd in The Healthy Mix III. 
This healthier Thermomix dessert recipe is part of our 12 Days of Christmas this year.

Mango Macadamia Cheesecake

Base
160 g macadamia nuts (raw)
20 g butter (unsalted or coconut oil, room temp)
10 g sweetener of choice (honey, maple syrup, sugar, coconut sugar)
50 g shredded coconut
1 pinch salt

Mango Coulis

300 g mango pieces (frozen or fresh, as long as its ripe)
20 g sweetener of choice (honey, maple syrup, sugar, coconut sugar)

Cheesecake

500 g cream cheese (room temp, or toffuti for dairy free)
270 g light coconut cream (tin)
70 g sweetener of choice (up to 100 g for sweeter) (honey, maple syrup, sugar, coconut sugar)
1 Tbsp gelatine powder (I recommend Mckenzie's)
1/4 cup boiling water

Preheat oven to 180°C fan-forced. Lightly grease a springform pan and set aside. If you are using granulated sugar f...