How to Make a No Bake Mango and White Chocolate Cheesecake

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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.

Top Tips for Making Mango & White Chocolate Cheesecake

• Under no circumstances switch out full fat ingredients for lighter versions, particularly the cream cheese. It simply won’t set. Trust me, I’ve done it. If you’re going to do something wrong, do it right! Full fat all the way.
• Be careful not to overheat the chocolate when melting. It’s a temperamental creature that doesn’t like hot weather. I find it best to switch your microwave to half power then heat in 10 second intervals stirring well after each blast.
• When swirling the mango pattern on top, don’t skewer too far into the cheesecake. The cheesecake filling will set firm but the mango puree won’t. So you don’t want lots of unset puree inside your cheesecake. Try to keep it more to the top.
• I highly recommend using a springform pan for this over a loose bottomed one. You might really struggle to remove it otherwise!

No Bake Mango & White Chocolate Cheesecake Recipe

So! Here is what you will need to make about 8-10 portions.

• 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

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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No Bake Mango and White Chocolate Cheesecake

Yield: 8 Servings

Prep Time: 30 minutes

Chilling Time: 3 hours

Total Time: 3 hours 30 minutes

This no bake Mango & White Chocolate Cheesecake is perfect for any occasion and really easy to make!

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Ingredients

For the Biscuit Base

• 150 g Digestive Biscuits
• 50 g Unsalted Butter

For the Filling

• 425 g Tin Mango Slices, Drained
• Zest & Juice of 1 Lime
• 300 g White Chocolate
• 280 g Full Fat Cream Cheese (I use Philadelphia)
• 150 ml Double Cream

Essential Equipment

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

Instructions

For the Biscuit Base

1. Grease and line the base of the tin. Blitz the biscuits in a food processor until fine crumbs. 
2. 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.

For the Filling

1. Blitz the mangoes and lime zest/juice in a food processor until smooth.
2. Melt the white chocolate in 10 second intervals in the microwave on half power until melted.
3. Whip the cream to soft peaks either in an electric stand mixer or with a hand whisk.
4. Beat the cream cheese until smooth then gently fold in the melted white chocolate and the whipped cream until blended.
5. Add two thirds of the mango and give it one final mix. Pour over the base and smooth out.

For the Topping

1. Dot the remaining mango puree and gently skewer into a pretty marbled pattern over the top.
2. Set in the fridge for 3 hours or overnight. 

Notes

Store in the fridge and consume within 3-4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  MasterClass Non-Stick Quick-Release Springform Cake Tin with Loose Base, 23 cm (9")
• 
  Kenwood CH180A Mini Chopper- White

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 559Total Fat: 40gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 80mgSodium: 201mgCarbohydrates: 46gFiber: 1gSugar: 39gProtein: 6g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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