No Bake White Chocolate Mango Cheesecake Recipes

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NO-BAKE MANGO CHEESECAKE



No-Bake Mango Cheesecake image

Easy egg-less, no-bake recipe! Best if refrigerated overnight and served chilled.

Provided by Nandini Pinge

Categories     Desserts     Cakes     Cheesecake Recipes

Time 4h15m

Yield 10

Number Of Ingredients 9

20 tea biscuits (such as Marie Biscuits), or more as needed
½ teaspoon ground allspice
⅓ cup butter
1 (8 ounce) package cream cheese, softened
¾ cup heavy whipping cream
½ cup brown sugar
½ cup hot water
1 tablespoon unflavored gelatin
1 cup mango puree

Steps:

  • Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
  • Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
  • Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
  • Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

Nutrition Facts : Calories 278 calories, Carbohydrate 19.4 g, Cholesterol 65.4 mg, Fat 21.3 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 13.1 g, Sodium 143.4 mg, Sugar 14.3 g

NO-BAKE MANGO STRAWBERRY CHEESECAKE



No-Bake Mango Strawberry Cheesecake image

Cheesecake is my mom's favorite dessert. I made this especially for her on Mother's Day to thank her for being such an awesome mom. Decorate to your own taste! -Elizabeth Ding, El Cerrito, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 16

1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
FILLING:
1 envelope unflavored gelatin
3 tablespoons cold water
2 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
1 cup heavy whipping cream
2 teaspoons vanilla extract
1/2 large mango, peeled and cubed (about 3/4 cup)
4 fresh strawberries, chopped
1 envelope unflavored gelatin
3 tablespoons plus 1/2 cup cold water, divided
1/2 large mango, peeled and cubed (about 3/4 cup)
Optional: Whipped cream, mango pieces and sliced strawberries

Steps:

  • In a small bowl, mix crumbs, butter and sugar. Press into bottom of a greased 8-in. springform pan., For filling, in a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until blended. Fold in mango and strawberries. Pour over crust. Refrigerate while preparing glaze., For glaze, in another microwave-safe bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 1 minute. Microwave on high 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set. Meanwhile, place mango and remaining 1/2 cup water in a food processor; process until pureed. Stir in gelatin mixture; pour over filling. Refrigerate, loosely covered, overnight., Loosen sides from pan with a knife. Remove rim from pan. If desired garnish with whipped cream, additional mango pieces and strawberry slices.

Nutrition Facts : Calories 417 calories, Fat 27g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 215mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.

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

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

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

NO-BAKE WHITE CHOCOLATE CHEESECAKE



No-Bake White Chocolate Cheesecake image

Give your oven a break with this No-Bake White Chocolate Cheesecake recipe. Each slice of this No-Bake White Chocolate Cheesecake has a delicious layer of cranberry-flavored JELL-O over a shortbread cookie crust. Top your cake off with gelatin-coated cranberries to give it more flavor and color.

Provided by My Food and Family

Categories     Recipes

Time 4h45m

Yield 16 servings

Number Of Ingredients 9

1 pkg. (12 oz.) cranberries, divided
1/4 cup sugar
1 cup water, divided
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin, divided
6 Tbsp. butter
2 pkg. (4 oz. each) BAKER'S White Chocolate, divided
30 square shortbread cookies, finely crushed (about 2 cups)
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Reserve 1/4 cup cranberries. Place remaining cranberries in medium saucepan. Add sugar and 1/2 cup water; stir. Bring to boil on medium heat, stirring frequently; simmer on medium-low heat 3 to 5 min. or until cranberries are softened, stirring occasionally. Remove from heat.
  • Reserve 1 tsp. dry gelatin mix. Add remaining gelatin mix to cranberry mixture; stir 2 min. until completely dissolved. Stir in remaining water. Pour into 13x9-inch dish sprayed with cooking spray. Refrigerate 2 hours or until thickened.
  • Meanwhile, microwave butter and 2 oz. chocolate in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in cookie crumbs; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
  • Melt remaining chocolate as directed on package; mix with cream cheese in medium bowl until blended. Gently stir in COOL WHIP.
  • Spoon gelatin mixture over crust; spread to evenly cover crust. Cover with cream cheese mixture. Refrigerate 2 hours or until firm.
  • Meanwhile, rinse reserved cranberries; shake gently to remove excess water. Place cranberries in small resealable plastic bag. Add reserved dry gelatin mix; close bag, then shake gently to evenly coat cranberries with gelatin mix. Refrigerate until ready to use.
  • Top cheesecake with gelatin-coated cranberries just before serving.

Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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