No Bake Mango & White Chocolate Cheesecake
Prep time: 15 mins | Chilling time: 12 – 24 hours | Servings 8
- 150 grams oreo or digestive biscuits (I used a combination of the two) * see notes
- 50 grams butter, melted
- 175 grams mango pulp, fresh or frozen (I used 2 alphonso mangoes)
- 300 grams cream cheese (I used Philadelphia) * see notes
- 300 grams plain white chocolate, roughly chopped * see notes
- 150 ml thick fresh cream (double cream/heavy cream preferably)– I used Almarai, you can used tinned cream like Nestle too
- 90 grams sweetened condensed milk (smallest tin available)
- 1 teaspoon lime juice and zest of 1/2 a lime
- an 8″ round spring form pan or a cake tin with a loose/removable bottom * see notes
- zip lock bag & rolling pin to crush the biscuits (optional)
- hand or electric whisk
1. Place the biscuits in a zip lock bag, seal the open end and crush them using the rolling pin until the biscuits turn into sand like texture. Empty into a bowl. Pour in and rub the melted butter into it.
2. Grease the base of the spring form pan and press the biscuit crumbs firmly and evenly using the back of a spoon, the base of a flat drinking glass or your fingers. Place the pan in the fridge to chill until you prepare the rest of the mixture.
3. Puree the mango pulp along with the lime juice and zest. Divide into two parts.
4. Place a small bowl containing the white chocolate over a saucepan of simmering water. Take care to see that the base of the bowl does not touch the water. Also, be very cautious and don’t let even a drop of water come in contact with the chocolate or it will harden and turn into a lumpy mess. Gently simmer until the chocolate has melted into a creamy sauce.
5. In a large mixing bowl, whip the cream until stiff, add the cream cheese and whisk until well mixed. Add half the mango puree and the condensed milk and three fourths of the melted white chocolate. Mix everything well.
6. Pour this mixture into the prepared springform pan and spread it out gently using a spatula. Even out the surface.
7. To the remaining half of the mango puree and the reserved white chocolate mixture and mix well. Pour this over the cream cheese mixture and use a clean spatula to even out the surface.
8. Cover the pan with a plastic/cling film and place in the fridge to chill overnight.
9. To serve, carefully remove the base of the pan and cut the cake using a sharp knife dipped in hot water and wiped clean or a sharp edged spatula. Serve carefully onto a plate. Decorate with fresh mango slices and mint leaves if desired.
1. You can use any kind of biscuits for the base of the cheesecake – Graham Crackers, Marie Biscuit or Oreo. I used Weetabix breakfast biscuits which were lying around, some Mc Vites digestive biscuits and added some oreo biscuits without the cream. Use any combination you like.
2. If you are in India, cream cheese may not be easily available. Please note that cream cheese (what is used for cheesecakes) has a different texture than ‘creamy cheese’ or ‘spreadable cheese’ like Amul cream cheese or Brittania or Kraft cream cheese – these are of spreadable variety and more salty too – not suitable to make cheesecake. You need to look for ‘cream cheese’ which is available in the form of blocks or tubs, preferably Philadelphia, but since it is imported it may be very expensive (a tub of 200 grams can set you back by like Rs 350-400).
3. Depending on the sweetness of the mangoes and white chocolate you may need to adjust the use of condensed milk. If you are using eating chocolate try using the best quality. If you are using cooking chocolate do check if it has sugar added to it, in which case you will need to adjust the amount of condensed milk used
4. If you don’t have a spring form pan you may prepare this cheese cake in individual servings by using any serving glass of your choice. Vodka shot glasses, wine glasses, ramekins, dessert bowls all work very well. The method of layering remains the same.