Mango & White Chocolate Cheesecake (No Bake)

READY IN: 12hrs 15mins
Recipe by ImPat

In Australian Tables Magazine November 2007. Looks absolutely delicious and if I wasn't diabetic would give it a go and the DH doesn't like mangoes so I can't see me making it at this point in time. Cooking time is chilling time.

Top Review by Heydarl

I made a few changes, but the results taste fantastic. I used Oreo cookies for the base & milk chocolate instead of white chocolate, due to a shopping error. I only had Light Philly on hand, so used that, with the result being a slightly more mousse-like consistency. I chopped the mangoes up & mixed through the cheesecake for extra flavour. The milk chocolate & mango didn't work as well as I'd hoped, but it's still wonderfully decadent. Will definitely make this again & am looking forward to trying the plain cookie base & white chocolate filling or milk chocolate with Kahlua or strawberry instead of mango. Thanks for sharing this winner.

Ingredients Nutrition


  1. Place biscuits in a food processor and pulse until fine crumbs form.
  2. Add melted butter and pulse to combine.
  3. Press into a base of a 20cm springform pan.
  4. Chill for 15 minutes, until base is firm.
  5. Meanswhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy.
  6. Fold through chocolate and whipped cream.
  7. Whisk gelatine with hot water until dissolved.
  8. Stir 1/4 cup of cream cheese mixture into gelatine, return to cream cheese mixture and mix well.
  9. Pour cheesecake over biscuit base.
  10. Cover with plastic wrap and refrigerate overnight.
  11. Arrange mango slices over top and cut cheesecake into wedges to serve.

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