This cheesecake is a perfect blend of tangy, light, and creamy 😍. It’s sure to be a go-to dessert this summer!
The best part? It’s super easy to make, no baking required, and you only need a few ingredients. I’m sure you’ll love it as much as I do!
No Bake Mango White Chocolate Cheesecake
This cheesecake is a perfect blend of tangy, light, and creamy 😍. It’s sure to be a go-to dessert this summer!
For the Filling:
- 18.7 ounces dairy-free cream cheese
- 3/4 cup powdered sugar
- 1 1/8 cups dairy-free heavy cream
- 5.3 ounces dairy-free white chocolate (melted)
- 2 large mangos (pureed)
For the Crust:
- 10.6 ounces biscuits (cookies)
- 3/4 cup dairy-free butter (melted)
- Crush the biscuits into fine crumbs (a food processor works well), then pour the melted butter over them and mix until the texture resembles wet sand.
- Press the crumb mixture firmly into a lightly greased 8-inch springform pan to create the crust. Place it in the fridge while you prepare the filling.
- In a bowl, whip the dairy-free cream until stiff peaks form.
- In another bowl, whisk together the dairy-free cream cheese, mango puree, and powdered sugar until smooth.
- Gently fold the melted white chocolate into the whipped cream, then fold in the cream cheese mixture.
- Spread the filling evenly over the biscuit base and refrigerate overnight to set. Enjoy!
