No Bake Mango & White Chocolate Cheesecake

Mango & White Chocolate Cheesecake | No Bake | Easy | Refreshing

My folks came round for Sunday dinner and I wanted to make a refreshing & light dessert to finish. This stunning Mango & White Chocolate Cheesecake was just the ticket! It’s beautifully light & the perfect end to, what is usually, quite a heavy meal.

So! Here is what you will need to make about 8 fairly generous portions.

(Recipe adapted from Here.)

  • 150g Digestive Biscuits
  • 50g Unsalted Butter
  • 425g Tin Mango Slices
  • Zest & Juice of 1 Lime
  • 300g White Chocolate
  • 280g Philadelphia Original *
  • 150ml Double Cream


Essential Equipment

  • 22cm (8 1/2″) Springform Pan
  • Food Processor

* Do NOT substitute the full fat original cheese for a lighter version or it will not set.


Mango & White Chocolate Cheesecake Recipe

Lightly grease and line the base of your tin, set to one side until needed.

Roughly break the biscuits into a food processor and pulse until fine crumbs.

Melt the butter in a small saucepan over a low/medium heat.

Pour the butter into the biscuit crumbs and mix well, then press firmly into the base of the prepared tin. Place into the fridge whilst we make the filling.

Mango & White Chocolate Cheesecake | No Bake | Easy | Refreshing

Mango & White Chocolate Cheesecake | No Bake | Easy | Refreshing

Drain the mangoes and place the slices into a food processor along with the zest & juice of the lime.

Blitz until you get a nice smooth purée.

Mango & White Chocolate Cheesecake | No Bake | Easy | Refreshing

Gently melt the chocolate either in the microwave or in a glass bowl over a pan of barely simmering water.

In another bowl, lightly whip the double cream until soft peaks form.

Now to bring it all together!

In a large bowl, whisk the Philadelphia cream cheese until soft & smooth.

Mango & White Chocolate Cheesecake | No Bake | Easy | Refreshing

Carefully beat in the melted white chocolate and the whipped cream until it’s all blended together.

Mango & White Chocolate Cheesecake | No Bake | Easy | Refreshing

Pour in two thirds of the mango purée and stir together. Then pour the mixture over the biscuit base.

Mango & White Chocolate Cheesecake | No Bake | Easy | Refreshing

Dot the remaining mango purée on the surface and, using a skewer or knife, swirl it around to create a hap-hazard pattern.

Mango & White Chocolate Cheesecake | No Bake | Easy | Refreshing

Mango & White Chocolate Cheesecake | No Bake | Easy | Refreshing

Place in the fridge to set for a minimum of 3 hours, preferably overnight before removing from the tin & serving.

Mango & White Chocolate Cheesecake | No Bake | Easy | Refreshing

This Mango & White Chocolate Cheesecake was a HUGE hit with both me and the parents! Logic says that with all that white chocolate, it’s going to be really sweet but the mango & lime purée cuts through it beautifully. It’s so refreshing and gorgeously light, definitely a recipe I will be making again in the future! Also helps that it’s a really easy, make ahead recipe. So perfect for dinner parties too.

I hope you enjoyed this week’s post my lovelies, until next time!

Miss KitchenMason

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20 thoughts on “No Bake Mango & White Chocolate Cheesecake”

  1. Dee says:

    Really looking forward to trying this recipe out! I was wondering if shortbread biscuits would work instead of digestives?

    1. Miss KitchenMason says:

      It’s one of my all time favourites Dee! You’ll love it I’m sure. I’ve not tried using shortbread biscuits myself so not 100% sure whether they will be as ‘structurally sound’ as digestives or not. I think it would taste delicious though! (I LOVE shortbread!)

  2. Tiffany says:

    How does this recipe set up without any gelatin? Does it only hold together when really chilled and fall apart once it warms a bit?

    1. Miss KitchenMason says:

      To tell the truth Tiffany I don’t understand the science behind it! But it doesn’t fall apart at all, it’s very stable I promise, even when sat out the fridge for a while 🙂

  3. Margaret says:

    if made a week ahead would it freeze?

    1. Miss KitchenMason says:

      Hi Margaret. I’ll be honest, I’ve never frozen a cheesecake before. I have no idea if it would work or not! Sorry I can’t help x

  4. Priya says:

    How to u remove the cheese cake from the tin tray…..all ur receipe are really amazing

    1. Miss KitchenMason says:

      Thank you! I use a knife and a cup of hot water. Heat the knife in the water, dry it off then run it round the cheesecake a little bit at a time. Repeat until you’ve been round the whole thing then release the cake tin.

  5. Anisa says:

    Thank you!

    1. Miss KitchenMason says:


  6. samwise1201 says:

    This looks delicious 🙂 Think I’m going to have to attempt my firtst cheesecake!

  7. BungaAsi says:

    Good article and useful,, may be distributed to my friend? Seems delicious,,
    Sorry use google translation,, (I’m bad english)


  8. Reblogged this on sheribarton64 and commented:
    This looks so good

  9. magdalena says:

    For me this is a perfect dessert. I don’t need anything else. thanks for the recipe.

  10. Valerie says:

    Wow! What an original recipe for cheesecake, I love the addition of the mango puree 🙂 It would be great to ask for your feedback on two questions: Do you know how much fresh mango can be used instead of canned? Also, do you think lemon would work instead of lime?

    1. Thank you Valerie! I haven’t actually tried it with fresh mango so i’m not sure on that front. Personally i think lime is better than lemon as it just works so well with mango. But you could maybe try it and see?

      1. Valerie says:

        I definitely agree that lime would go work better but they’re a bit tough to find here 🙁 I hope to make this cake for a special occasion, I’ll be on the lookout for limes until then, lol.

  11. YUm! This looks amazing. I’m not really a fan of cheesecake, but I think it would be good with the mango!

    1. Aww thank you! Its really lovely with the mango, you should give it a try 🙂

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