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Philly Mango Cheesecake
  • 30'Prep time
  • 30'Total time


1 Step

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.

2 Step

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

3 Step

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

4 Step

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.

5 Step

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

6 Step

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

Ingredients for 10

  • 150 g oaty biscuit crumbs
  • 40 g butter, melted
  • 425 g can mango slices in light syrup
  • Finely grated zest and juice of 1 lime
  • 300 g white chocolate, broken into pieces
  • 280 g Philadelphia Original
  • 150 ml double cream, lightly whipped
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Nutritional Information
Typical values Per Serving
Energy 1750.4 kj
Energy 418.0 kcal
Fat 29.8 g
Carb 32.5 g
Protein 5.4 g
Saturated fat 17.0 g
Salt 0.5 g
Dietary fibre 1.1 g
Sugars 26.6 g