No Bake White Chocolate Mango Cheesecake Food

MANGO & WHITE CHOCOLATE CHEESECAKE (NO BAKE)

Mango & White Chocolate Cheesecake (No Bake) image

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.

Provided by ImPat

Categories Cheesecake

Time 12h15m

Yield 1 Cheesecake, 8 serving(s)

Number Of Ingredients 9

Ingredients

100 g biscuits (Plain, Milk Arrowroot - 13 biscuits)
60 g butter (melted)
500 g cream cheese (at room temperature)
1/2 cup caster sugar (110 grams)
200 g white chocolate (melted)
300 ml cream (whipped)
3 teaspoons gelatin
1/4 cup hot water (60ml)
2 mangoes (sliced)

Steps:

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

Nutrition Facts : Calories 647.1, Fat 49.9, SaturatedFat 30.4, Cholesterol 131.1, Sodium 338.8, Carbohydrate 44.5, Fiber 1.1, Sugar 35.4, Protein 9

NO-BAKE WHITE CHOCOLATE-MANGO CHEESECAKE

No-Bake White Chocolate-Mango Cheesecake image

Add a touch of the tropical to your next dessert with a helping of tasty mango. Our No-Bake White Chocolate-Mango Cheesecake is bound to be a new favorite.

Provided by My Food and Family

Categories Recipes

Time 4h25m

Yield 16 servings

Number Of Ingredients 7

Ingredients

24 soft ladyfingers
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3 cup sugar
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
2 cups thawed COOL WHIP Whipped Topping
2 cups finely chopped mangos, divided
1/2 cup apricot preserves

Steps:

Cover bottom of 9-inch springform pan with ladyfingers, cutting as necessary to fit.
Beat cream cheese and sugar in large bowl with mixer until blended. Add chocolate; mix well. Stir in COOL WHIP and 1-1/2 cups mangos. Pour over ladyfingers.
Refrigerate 4 hours or until firm.
Combine preserves and remaining mangos; spoon over cheesecake just before serving.

Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 135 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

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