This stunning Mango & White Chocolate Cheesecake is the perfect light & refreshing dessert to finish off any meal! Much like my popular no bake vanilla cheesecake recipe, it’s CRAZY easy to prepare but yields seriously impressive results. I’ve made this one on quite a few occasions and it’s been well received every single time. It’s zingy, light, creamy and one of the most perfectly balanced cheesecakes I’ve ever eaten! The mango & lime works so well in this white chocolate cheesecake. You 100% need to try this one for yourself and see!
I love me some citrus fruits at this time of year – they’re so refreshing! Exactly what you need in the heat of the Summer months. Nothing too heavy and nothing that takes forever slaving away in the kitchen to make. This mango white chocolate cheesecake is ideal for this. Not a fan of mango? Both my no bake vanilla strawberry cheesecake recipe and lemon cheesecake recipe are winners in those departments too!
In all seriousness though, no bake cheesecake recipes are spot on when it’s hot. You really don’t want to be turning on the oven in 30°C heat do you?! This is why I LOVE no bake treats! Especially the cheesecake variety. This refreshing mango white chocolate cheesecake definitely hits all the right spots.
That being said, I wouldn’t say no to a slice in Winter either! It’s a good all year round kind of dessert. Perfect for every occasion including Summer barbecues to Christmas parties and everything in between. Plus it really is easy to make! I promise everyone will be begging you for the recipe.
So! Here is what you will need to make about 8-10 portions.
First, 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 they become like fine bread crumbs.
Then melt the butter in a small saucepan over a low/medium heat and pour it into the biscuit crumbs. Mix well, then press firmly into the base of the prepared tin. Place into the fridge whilst we make the filling.
Drain the mangoes and place the slices into a food processor along with the zest & juice of the lime. Then blitz until you get a nice smooth purée.
Gently melt the chocolate either in the microwave or in a glass bowl over a pan of barely simmering water.
Then in another bowl, lightly whip the double cream until soft peaks form. Now we need to bring it all together!
In a large bowl, whisk the Philadelphia cream cheese until soft & smooth.
Carefully beat in the melted white chocolate and the whipped cream until it’s all blended together.
Pour in two thirds of the mango purée and stir together. Then pour the mixture over the prepared biscuit base.
Dot the remaining mango purée on the surface and, using a skewer or knife, swirl it around to create a hap-hazard pattern. (Exactly like we did in my no bake Biscoff Cheesecake recipe.)
Place your mango white chocolate cheesecake into the fridge to set for a minimum of 3 hours (preferably overnight) before removing from the tin & slicing.
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! It’s an added bonus that it’s a really easy, make ahead recipe. So perfect for dinner parties too!
What’s your favourite no bake cheesecake flavour? Let me know in the comments below.
I hope you enjoyed this week’s post my lovelies, until next time! Miss KitchenMason x
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This no bake Mango & White Chocolate Cheesecake is perfect for any occasion and really easy to make!
Grease and line the base of the tin. Blitz the biscuits in a food processor until fine crumbs.
Melt the butter then pour into the crumbs. Mix again until it's like wet sand. Press the mixture into the prepared tin and put in the fridge to set.
Blitz the mangoes and lime zest/juice in a food processor until smooth.
Melt the white chocolate in 10 second intervals in the microwave on half power until melted.
Whip the cream to soft peaks either in an electric stand mixer or with a hand whisk.
Beat the cream cheese until smooth then gently fold in the melted white chocolate and the whipped cream until blended.
Add two thirds of the mango and give it one final mix. Pour over the base and smooth out.
Dot the remaining mango puree and gently skewer into a pretty marbled pattern over the top.
Set in the fridge for 3 hours or overnight.
Store in the fridge and consume within 3-4 days.
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