How to Make a No Bake Mango & White Chocolate Cheesecake

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!

Mango & White Chocolate cheesecake on a plate

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.

Mango & White Chocolate cheesecake on a plate


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!


Mango & White Chocolate cheesecake on a plate

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.

Mango & White Chocolate Cheesecake: base crumbs in a bowl

Mango & White Chocolate Cheesecake: springform tin with prepared biscuit base

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.

Mango & White Chocolate Cheesecake: mango topping in a processor

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.

Mango & White Chocolate Cheesecake: the filling ingredients in a bowl

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

Mango & White Chocolate Cheesecake: the filling ingredients in a bowl

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

Mango & White Chocolate Cheesecake: the filling in the springform pan

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.)

Mango & White Chocolate Cheesecake: mango puree topping on top of the prepared cheesecake filling

Mango & White Chocolate Cheesecake: swirled mango puree topping on top of the prepared cheesecake filling

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.

Mango & White Chocolate cheesecake on a plate

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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Mango & White Chocolate cheesecake on a plate

Mango & White Chocolate cheesecake on a plate

Mango & White Chocolate cheesecake on a plate

No Bake Mango & 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!


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


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. 


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

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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 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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26 thoughts on “How to Make a No Bake Mango & White Chocolate Cheesecake”

  1. Helen Barker says:

    I made the Lemmon cheesecake it was so easy to make and tasted amazing and big hit with everyone.I’m doing the mango one next just been for ingredients and I’m sure it will be as lush as the lemmon.Thankyou so much for the recipe best cheesecake ever.Helen

    1. Emma says:

      Hi Helen. That’s so sweet of you to say! I’m super happy you love my recipes, thanks so much for sharing your lovely comment with me 🙂 Emma x

  2. Jacqueline Stevens says:

    Just about to make this for the second time. So easy to make and absolutely delicious. It stayed firm when serving, unlike some other ‘no bake’ cheesecakes I’ve tried. Thank you for another great recipe!

    1. Miss KitchenMason says:

      Hi Jaqueline. Thank you so much for your lovely comment – you’ve made my day! I’m super happy you like my recipes 🙂 Emma x

  3. MiDo says:

    DELICIOUS.!!! YUMMI It’s so easy and everyone in my company love it

    1. Miss KitchenMason says:

      I love that you love it!! So pleased it went down well and thank you so much for your kind words 🙂 Emma x

  4. 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!)

  5. 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 🙂

  6. 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

  7. 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.

  8. Anisa says:

    Thank you!

    1. Miss KitchenMason says:


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

  10. BungaAsi says:

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


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

  12. magdalena says:

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

  13. 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.

  14. 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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Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.