Mango cheesecake
A creamy no-bake mango and white chocolate cheesecake with a spiced biscuit base and silky lime-scented filling - perfect for a refreshing dessert.
Updated : 19 December, 2025
Easy
More than 1 hour.
Ingredients
2 teaspoon
Sunflower oil
180 grams
Cookies
90 grams
Butter
0.5 teaspoon
Cinnamon
0.25 teaspoon
Cardamom
75 grams
White chocolate
6 grams
Gelatin
350 grams
Cream cheese
75 grams
Sugar
1 teaspoon
Vanilla extract
1
Lime
300 grams
Mango
150 milliliters
Heavy cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You will need 300 g grams of mango. You can blend fresh mango in a blender or you can use tinned mango purée.
Step 2
Grease and line a 20cm/8in springform tin with baking paper.
Step 3
Place the cookies in a freezer bag and crush them with a rolling pin until they resemble fine sand, or blitz them in a food processor. Transfer the crumbs to a mixing bowl, pour in the melted butter and add the cinnamon and cardamom. Mix thoroughly until evenly combined. Press the crumb mixture firmly into the base of the prepared tin, flattening it into an even layer using the back of a spoon or the base of a flat glass. Chill in the fridge for 30 minutes while you make the filling.
Step 4
Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, then remove from the heat and leave to cool slightly. Soak the gelatine in a bowl of cold water for 5 minutes until soft.
Step 5
In a large bowl, beat the cream cheese, caster sugar, vanilla and lime zest together until smooth and creamy. Add the mango purée, the melted white chocolate and half of the double cream, then whisk until fully combined and silky.
Step 6
Heat the remaining cream until just boiling, either in a small saucepan over a medium heat or in a heatproof jug in the microwave. Add the gelatine to the hot cream and whisk until completely dissolved. Pour this into the cheesecake mixture and whisk again to combine.
Step 7
Spoon the filling onto the chilled biscuit base, spread it level and gently tap the tin on the work surface to release any large air bubbles. Cover and chill in the fridge for at least 4 hours, or preferably overnight, until fully set.
Step 8
Carefully release the cheesecake from the tin and peel away the baking paper. Decorate the top with mango slices and serve.
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