On a lookout for a can’t-believe-you-could-pull-this-off Sunday brunch dessert? I have this stunner of a cheesecake for you guys!

Mango season is sadly at its end and this might be the last weekend you’ll be able to enjoy these ambrosial fruits (three cheers for frozen mangoes!). This cheesecake would make the most perfect Sunday brunch dessert as it truly lets mango shine. So easy to put together, it requires no baking or cooking, hence comes together in about 20 minutes. This cheesecake is also egg-free and does not require gelatin or agar agar for it to set. It doesn’t get easier than this people, truly a fool-proof recipe!

The cheesecake has a ginger biscuit base which pairs so well with mangoes, you’ll be pleasantly surprised. The cheesecake filling is made up of white chocolate, coconut cream, lime and mascarpone cheese. These four ingredients combined with mango are truly a match made in heaven. Simple yet so elegant looking and packs a punch. This one is surely going to be a favourite among your friends and family, trust me!

Don’t have fresh mangoes? Fret not. I have tons of customisation options for you to try. Read the recipe notes below.

Have a fabulous Sunday! ?

Print Recipe

No Bake Mango Coconut White Chocolate Cheesecake

Course

Desserts

Cuisine

Italian

Prep Time

20 minutes

Cook Time

0

Passive Time

4-8 hours

Servings

slices

Ingredients

For base

• 200 gram ginger biscuits
• 4 Tbsp extra virgin coconut oil room temperature

For cheesecake

• 200 gram full fat coconut milk, chilled overnight in the refrigerator
• 100 gram white chocolate roughly chopped
• 1 tsp vanilla extract
• 300 gram mascarpone cheese chilled overnight in the refrigerator
• 1 lime, zest and juice
• 1/3 cup confectioners sugar
• Pinch salt
• 2 medium mango Alphonso, peeled and thinly sliced

Course Desserts Cuisine Italian Prep Time 20 minutes Cook Time 0 Passive Time 4-8 hours Servings slices Ingredients For base 200 gram ginger biscuits 4 Tbsp extra virgin coconut oil room temperature For cheesecake 200 gram full fat coconut milk, chilled overnight in the refrigerator 100 gram white chocolate roughly chopped 1 tsp vanilla extract 300 gram mascarpone cheese chilled overnight in the refrigerator 1 lime, zest and juice 1/3 cup confectioners sugar Pinch salt 2 medium mango Alphonso, peeled and thinly sliced

Instructions

For base

1. Blend ginger biscuits and coconut oil in a food processor till fine crumbs form. In a 9-inch loose-bottom tart pan, place the crumb and press towards the sides and down firmly. Press down with flat bottomed glass for a uniform base. Let chill in the freezer till you prepare the filling.

For cheesecake

1. Without tipping, take out overnight chilled pack/can of coconut milk from the refrigerator. Gently scoop out the thick coconut cream from the top and put it into a large mixing bowl. Store this bowl in the refrigerator till you finish the next step.
2. Place the reserved liquid from the coconut milk pack/can to a medium-sized, microwave safe glass bowl. Add roughly chopped white chocolate to this bowl and microwave on low-power in the burst of 30-seconds 3-4 times, whisking in between, until the chocolate completely melts. You could also do this step on a double boiler. Whisk in vanilla extract at the end. Let the mix cool on counter and proceed with the following steps in the meantime.
3. Take out the bowl with coconut cream from the refrigerator. Add mascarpone cheese, zest and juice of a lime, confectioners sugar and salt to it. Whisk on medium-high speed using the beater of the electric mixer until soft peaks form and the mixture is firm for about 2-3 minutes.
4. Decrease the speed to low and slowly whisk in melted chocolate mix to it, until just combined. Do not overmix.
5. Take out the tart pan from the freezer, top the ginger base with the cheesecake filling and refrigerate covered with cling film overnight for 4-8 hours.
6. An hour or so before serving, peel and thinly slice 2 chilled mangoes. Arrange the mango slices in a circular, overlapping fashion (as seen in picture) on top of the cheesecake and return to refrigerator to rest until serving time.
7. The cheesecake will keep in the refrigerator, stored in an airtight container, for about 3-4 days but tastes best on first day.

Recipe Notes

*You could a create number of variations using this recipe as a guide.
*Ginger biscuits could be replaced with digestive biscuits for a more subtle flavour profile.
*You can easily swap white chocolate with the good quality dark chocolate + some cocoa powder (sans the lime).
*Mango could be replaced with any other seasonal fruit of your choice. Fresh strawberries (or any other berry!), peaches, cherries and kiwi would be especially lovely or combination of fruits to create a beautiful fruit medley!

So many possibilities guys!