Mojito-style cheesecake | Sainsbury`s Magazine

Ingredients

• 12 gluten-free large coconut macaroons (we used Mrs Crimble’s)
• 180g full-fat cream cheese
• 200ml double cream
• 397g sweetened condensed milk
• zest and juice of 4 limes
• 150g raspberries
• 4 tbsp desiccated coconut, toasted
• 100g raspberries
• 1 ripe mango, peeled, stoned and thinly sliced
• 220g sliced watermelon, peel removed, cut into small dice
• 2 kiwis, peel removed and cut into small dice
• 1 tbsp white rum
• 1 tbsp caster sugar
• 1 tbsp finely chopped fresh mint
• 1 lime