Mango White Chocolate Cheesecake No Bake
Indulge in the tropical bliss of this Mango White Chocolate Cheesecake, a no-bake dessert that's as visually stunning as it is delicious. This creamy, melt-in-your-mouth cheesecake combines the luscious sweetness of ripe mangoes with the velvety richness of white chocolate for a flavor pairing that's irresistible. The buttery graham cracker crust serves as the perfect base, while a hint of gelatin ensures a firm yet silky texture. Whipped cream and cream cheese create a light, airy filling, and an optional garnish of fresh mango slices and white chocolate curls adds an elegant finishing touch. With no oven required and just 30 minutes of prep time, this showstopping cheesecake is ideal for summer gatherings, dinner parties, or anytime you crave a refreshing slice of tropical paradise.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 400 grams Cream cheese, softened
- 150 grams White chocolate, chopped
- 250 milliliters Heavy cream, chilled
- 80 grams Powdered sugar
- 200 grams Ripe mango, pureed
- 10 grams Gelatin powder
- 60 milliliters Cold water
- 100 grams Fresh mango slices (optional, for garnish)
- 30 grams White chocolate curls (optional, for garnish)
Instructions
Prepare a 9-inch (23 cm) springform pan by lightly greasing it and lining the base with parchment paper.
In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the springform pan to form the crust. Use the back of a spoon or a flat-bottomed glass to level it evenly. Refrigerate for 15 minutes to set.
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5-10 minutes.
Melt the white chocolate gently using a double boiler or in the microwave in 20-second intervals, stirring frequently. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and powdered sugar using an electric mixer until smooth and creamy.
Add the melted white chocolate and mango puree to the cream cheese mixture and mix until fully combined.
Warm the bloomed gelatin in the microwave for about 15-20 seconds until dissolved, then stir it into the cheesecake mixture.
In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture until fully incorporated.
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 6 hours, or ideally overnight, to allow it to fully set.
Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
Optionally, garnish the cheesecake with fresh mango slices and white chocolate curls before serving. Slice and enjoy!
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 38.3 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
