White Chocolate and Mango Cheesecake is a perfect summer dessert. Luscious mango, white chocolate, cream cheese, cream and scented with coconut and a little fresh lime juice. It’s super quick and very easy to make, looks impressive, and tastes sweet, and tangy with a crunchy sweet biscuit base.
Our White Chocolate and Mango Cheesecake base has a sweet nutty, coconut flavour thanks to using toasted chopped macadamia nuts, and a sweet biscuit made with coconut.
There’s no turning the oven on to prepare this super smooth, mousse textured cheesecake, as it’s a no-bake cheesecake. Got to love that!
At a Glance This Is What You Need To Make White Chocolate And Mango Cheesecake
butternut snap cookies or digestive biscuits
full fat cream cheese
fresh, frozen, or canned mango pulp
toasted and chopped macadamia nuts
Mangoes herald the beginning of warmer weather here in Australia, and the first mangoes have just started to appear in our supermarkets.
Using fresh, canned or frozen mangoes is up to you, just be sure whatever you choose has a great mango flavour.
As new season mangos are crazy expensive at the moment we’ve used frozen mango cubes to make our cheesecake and were very happy with the result. We simply allowed the mango to thaw and then we blended the flesh until smooth. Checkout our Mango Mousse with Passionfruit for another ridiculously easy dessert that delivers big time on flavour.
Bear in mind that some varieties of mango are quite stringy in which case you may have to sieve the puree.
As there are over 300 varieties of mango in the world it will depend on where you live as to which variety you use.
In Australia our favourite mango to use is the Kensington Pride, or Bowen Mango which has a sweet and spicy flavour with a smooth flesh. YUM
Hot Tip # 1 Mango Flesh Freezes
Mango flesh freezes like a dream. So go ahead and make the most of the summer produce by freezing which means you can enjoy summer right through winter.
Cube, or slice mangoes and freeze flat on a tray spreading the pieces so they don’t touch. Freeze for 3-4 hours till frozen then pop them into a ziplock bag and they keep for around 6 months.
Cream cheese is widely available in supermarkets around the world. ‘Philadelphia Original’ brand cream cheese is what we’ve used to make this Mango Cheesecake.
Don’t be tempted to use the ‘light’ cream cheese which has the same fresh and creamy taste as Original, but with 40% less fat so the cheesecake will not be as rich, and creamy.
Biscuit Crumb Base
Using store-bought biscuits makes short work for preparing the base. This biscuit base is totally addictive.
We’ve used Arnott’s Butternut Snap biscuits (cookies) which are coconut-based biscuits lifted with the sweet addition of golden syrup. Add toasted chopped macadamia nuts and we’ve hit on a fantastic tasting biscuit base that really adds loads of flavour along with a little ‘crunch’.
Biscuit (Cookie) Alternatives
- depending on where you live use a store bought biscuit (cookie) that you like the taste of, but we do recommend a coconutty flavoured biscuit to give a tropical flavour
- plain digestive biscuits or jazz the digestive up by adding a tablespoon of desicated coconut
We’ve used powdered gelatine for the cheesecake primarily because it’s readily available, rather than gelatine sheets that come in various strengths, and are generally not as widely available.
Hot Tip # 2 Blooming Gelatine
Always sprinkle your gelatine powder over cold water or the gelatine won’t ‘bloom’, (as the gelatine absorbs the water each granule becomes enlarged, this is known as ‘blooming’).
For the recipe, we’ve first ‘bloomed’ the gelatine powder in a bowl with a little cold water for a few minutes until the gelatine and water go ‘spongy’.
Next, we’ve heated the bowl over a saucepan with gently simmering water and stirred till the gelatine dissolves and you’re left with a clear mixture.
Don’t over heat the gelatine and water mix. Boiling lessens the efficiency of the gelatine. Simply stir over gentle heat till the gelatine is dissolved without any grains showing.
Watch How To Make Our White Chocolate And Mango Cheesecake
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White chocolate actually doesn’t contain any cocoa solids, which is the main ingredient in both milk and dark chocolate.
It’s technically not real chocolate. While it contains many of the same ingredients as milk chocolate – milk, sugar, lecithin, and cocoa butter – it contains no chocolate solids (cocoa powder).
What Is The Best Way To Melt White Chocolate?
A double boiler is the best way to melt white chocolate evenly and reliably. A double boiler is using a saucepan with a little water and a bowl that fits over the saucepan with the chocolate in it. The simmering water heats the bowl and starts to melt the chocolate. Using a rubber spatula to gently stir the chocolate as it melts blends the chocolate till smooth.
How To Store White Chocolate and Mango Cheesecake
Mango cheesecake stores in the refrigerator for 3-4 days. Cover with cling film, or use an airtight container.
Don’t forget to rate this recipe and let us know what you thought when you make this stunning White Chocolate And Mango Cheesecake in the reviews below.
White Chocolate and Mango Cheesecake is a perfect summer dessert. Luscious mango, white chocolate, cream cheese, cream and scented with a little fresh lime juice. It’s super quick and very easy to make, looks impressive, and tastes sweet, and tangy with a crunchy sweet biscuit base.
- Biscuit Base
- 170 gm butternut snap cookies / 6 oz crushed into fine crumbs
- 80 gm butter melted / 2.8 oz
- 50 gm toasted (roasted) macadamia nuts that have been finely chopped / 1.75 oz
- 400 gm full fat cream cheese / 14 oz - room temperature (soft)
- 200 ml cream (35 % fat) / 6.7 fl oz
- 400 gm white chocolate / 14 oz
- 500 ml mango pulp / 2 cups - see notes below
- 2 tablespoons of fresh lime juice
- 1.5 tablespoons powdered gelatine - see notes below
- 60 ml cold water / 1/4 cup
- 60 ml / 1/4 cup mango pulp
prepare a 20 cm / 8 in springform tin by lightly spraying with oil and then line the side (not the base) with baking paper or acetate.
- mix the finely crushed biscuits, nuts, and melted butter until well combined
- pour the crumb mixture into the prepared tin and press until the base is well compacted and evenly spread, refrigerate while you prepare the cheesecake filling
- add the cream cheese to a large bowl and whisk until smooth
- now add the cream and beat until the mixture starts to thicken - this is a watchpoint, do not overbeat, the gelatine will do most of the work - see video
- melt the white chocolate in a double boiler or microwave on a low setting stirring frequently until melted and smooth
- add the chocolate to the cream cheese mixture and immediately stir until well combined - watchpoint chocolate seizes (sets) if not mixed in immediately, we poured in most of the chocolate then mixed and then scraped the remaining chocolate that was still in the bowl together before once again quickly pouring and mixing in
- add the mango pulp and lime juice then mix only until combined
- using a small bowl add the water and then evenly sprinkle over the gelatine powder, mix briefly until all of the gelatine is wet then leave undisturbed for 5 minutes until the gelatine has swollen (bloomed)
- heat the bloomed gelatine mixture using a double boiler over medium heat stirring constantly until the gelatine has dissolved and there are no visible signs of gelatine grains - watchpoint do not let the gelatine boil or become overly hot as this will prevent your cheesecake from setting 😡
- add a large spoonful - 1/2 cup of the cheesecake mixture to the gelatine and stir to combine - this makes the gelatine easier to mix into the cheesecake mixture
- pour the prepared gelatine into the cheesecake mixture and beat until evenly mixed, pour the mixture over the chilled biscuit base and decorate with small drops of the reserved mango topping then using a skewer or tooth pick to swirl the mango puree into a pattern.
- chill for at least 8 - 12 hours until firmly set, release the springform and transfer the cheesecake to a serving platter then remove the baking paper from around the sides.
- serve and enjoy
1. we used frozen mango and blended it to make a smooth puree
2. remove cake from fridge just before serving
3. as gelatine strength differs from one brand to the other check the suggested quantity of gelatine to set 750 ml of liquid
Amount Per Serving Calories 559Total Fat 45gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 20gCholesterol 74mgSodium 229mgCarbohydrates 33gFiber 2gSugar 27gProtein 10g
Nutritional information provided here is only intended as a guide.