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Mango Cheesecake


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Rate this recipe 3/5 (118 Votes)


  • 150 g oaty biscuits
  • crushed
  • 40 g butter
  • melted
  • 425 g can mango slices in light syrup
  • finely grated zest and juice of 1 lime
  • 275 g white chocolate
  • broken into pieces
  • 300 g Philadelphia Original
  • 150 ml double cream
  • lightly whipped


servings 10
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget


Step 1

Stir the biscuit crumbs into the melted butter until coated and press into the base of a 19-20 cm loose bottomed cake tin or spring form tin.

Step 2

Drain the mango slices from their syrup and puree the fruit in a liquidiser or food processor with the lime zest and juice.

Step 3

Melt the chocolate by placing it in a basin over gently simmering hot water.

Step 4

Whisk the Philly until soft then whisk in the cream and chocolate. Fold about half the mango puree into the Philly cream and spoon over the prepared base.

Step 5

Swirl the remaining mango puree on to the surface of the cheesecake to give an attractive pattern.

Step 6

Chill for at least three hours before serving to allow the cheesecake to set.


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