For about 4 minutes when I’m scarfing down mangoes every summer, I stop cursing the heat. We buy them by the dozen, wait impatiently for two of them to ripen every evening, stick them in the fridge, and then dive right in. It’s a sticky, messy affair and it’s utterly perfect. After eating about 20 each (not all at once), I then begin thinking about how to use them in desserts. For no reason at all, I decided this year, I’d begin with mixing up white chocolate into a bright cheesecake that was a sheer nightmare to photograph (how do you keep a cheesecake cold and firm in the summer!?), but so delicious, we finished the entire batch and it was as good as eating a dozen mangoes each.
The batter is super super easy, made in the food processor or just one mixing bowl, an adaptation of these chocolate cheesecakes. You don’t have to bake them as mini cheesecakes, a 6″ or shallower 8″ cake is absolutely possible too. I found it easier to store and eat these in mini form though. I’m pretty heavy-handed with the vanilla in most cheesecake batters, so there’s no eggy aftertaste. I don’t know how to omit eggs in a baked cheesecake, but I’ve heard egg replacers do work, and so does condensed milk. I haven’t tried either, but please leave a comment if any of these have worked for you 🙂 And this vegan, no-bake version is just as incredible, I promise!
The crust is your basic digestive biscuits and melted butter combo, and the sugar levels overall are low because the mango and white chocolate add enough sweetness. The whole thing works so wonderfully together, cold, creamy and so mangoey!
The flavour isn’t all mango, and it isn’t all white chocolate. You know that there’s something additional in there, but it remains a bit of a mystery. The chocolate adds richness and sweetness, but the fruit takes centerstage, as it should. Top the whole thing with more fresh, chopped mangoes and you’ll be begging summer to stay till September.
Make this todaaaaaayyyy!!
- 8 digestive biscuits
- 4 to 5 tbsps melted butter
- 1, ripe medium-sized mango, preferably Alphonso
- 70 gms white chocolate, roughly chopped*
- 160 gms cream cheese
- 2 tbsps caster sugar
- 1 egg*
- ¼ cup plain yoghurt
- 3 tsps vanilla extract
- 2 tsps lemon juice
- Line 8 muffin moulds with cupcake liners and set aside. Place the biscuits in the bowl of a food processor, and blitz till they form a sandy mixture, with no large chunks. Pour in the melted butter and blitz till the mixture looks moist and clumps when pressed between your fingers.
- Divide the mixture evenly between the cupcakes liners, and press down firmly with the back of a spoon. Chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 180 C and wipe out the bowl of the food processor with a dry cloth or paper towel.
- Melt the white chocolate in a double boiler or in the microwave (a few seconds at a time rather than all at once) and set aside to cool.
- Peel the mango, and scrape the pulp into the bowl of the food processor. Blitz till smooth.
- Now add the cream cheese, sugar, egg, yoghurt and white chocolate. Blitz until well combined.
- Add the vanilla and lemon juice. Blitz again and taste to see if you need more sugar or vanilla.
- Divide this batter equally over the chilled biscuit base and bake for 20 to 22 minutes until the cheesecakes are puffy and just set in the middle. My oven has some hot spots these days, so I ended up with some brown bits on top but these do no harm. Since these are baked as individual cakes, it's also harder to include a water bath for smoother baking, so don't worry if your cheesecakes sink a little in the middle. Allow them to cool in the oven itself for about 20 minutes, then cool completely at room temperature.
- Chill overnight. Peel off the cupcake liners slowly. Top each cheesecake with fresh, chopped mangoes and dig in!
*I used Mii Spezial brand white chocolate
*I've never tried making baked cheesecakes without eggs, because I think they are crucial to the texture. However, I've heard egg replacers and condensed milk do work. If you've tried any of them, please leave a comment here!
*If you do not have a food processor, a large mixing bowl and hand-mixer will work as well.
*You could bake this as one 6" or 8" cake, the heights of the cake will differ according to the size of the pan. Baking times will vary between about 25 to 35 minutes.