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White chocolate mango cheesecake slice

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  • Vegetarian
  • Seafood free
  • Shellfish free

This white chocolate baked cheesecake slice makes a lovely summertime dessert. With tropical mango and passionfruit flavours, it’s perfect to share.

  • Serves16
  • Cook time50 minutes
  • Prep time15 minutes, + cooling and 2 hours chilling time
White chocolate mango cheesecake slice

Ingredients

  • 100g Arnott’s Butternut Snap Cookie biscuits
  • 100g digestive biscuits
  • 80g butter, melted
  • 1 mango, stoned, peeled, coarsely chopped
  • 500g cream cheese, softened
  • 1/2 cup (125ml) coconut cream
  • 1/3 cup (75g) caster sugar
  • 200g white chocolate, melted
  • 4 passionfruit, halved, pulp strained
  • 2 free range eggs
  • Chopped mango, extra, to serve
  • Passionfruit pulp, to serve

Nutritional information

Per Serve: Energy: 1364kJ/326 Cals (16%), Protein: 5g (10%), Fat: 24g (34%), Sat fat: 15g (63%), Carb: 23g (7%), Sugar: 18g (20%), Fibre: 1g (3%), Sodium: 227mg (11%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Grease a 20cm (base measurement) square cake pan and line the base and sides with baking paper, allowing sides to overhang. Place combined biscuits in a food processor and process until crushed. Add butter and process until well combined. Spoon into the prepared pan and use a flat-bottomed glass to spread and press evenly over the base. Place in the fridge for 30 mins to set.
  2. Step 2

    Preheat oven to 150°C. Place the mango in a clean food processor and process until smooth. Add the cream cheese, coconut cream and sugar. Process until smooth. Add chocolate and passionfruit juice and process until smooth. Add eggs and process until well combined. Pour into the prepared pan. Bake for 45-50 mins or until the cheesecake is just set. Turn oven off. Set aside in the oven, with the door ajar, to cool. Place in the fridge for 2 hours to chill.
  3. Step 3

    Transfer cheesecake to a serving plate. Top with extra mango and passionfruit pulp. Cut into pieces.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Leftover coconut cream can be used in a creamy pasta bake, homemade ice cream or easy curry recipes

The best-ever white chocolate mango cheesecake slice

For a cool and refreshing dessert, this passionfruit cheesecake slice will tick all the right boxes. Loaded with fresh mango, passionfruit and coconut cream on a biscuit base, these tropical flavours pair beautifully with creamy white chocolate for a great summer dessert.

The Ancient Greeks are said to have created the very first cheesecake more than 4,000 years ago, popping up again in tart form with a biscuit base in mediaeval times. Our version is conveniently baked into a slice form instead of a traditional cake shape to make serving and sharing a breeze. Perfect for serving 16, this baked cheesecake slice will be a hit at your next dinner party, or when you’re craving something sweet. 

If you’re keen to try more delicious desserts like our mango cheesecake slice recipe, check out our classic Basque cheesecake, strawberries and cream baked cheesecake or the perfect baked New York cheesecake

Choosing the best ingredients for this slice

This dessert is best served in the summertime when mangoes are at their peak. Look for popular mango varieties such as Kensington Pride or Calypso to star in this baked mango cheesecake slice. Both types are the perfect size with a sweet juicy flavour. How to tell if a mango is ripe? Look for ones that are beautifully yellow-orange and are soft to the touch. See Courtney Roulston’s best mango tips for more details.  

Passionfruit is also a key ingredient in this recipe. Look for fruits that are purple for a deeper, sweeter flavour. The skin should give when pressed but still maintain a firm texture. Passionfruit that feel hard or have excessive wrinkles mean they’re either not ripe or are past their peak. You can also use canned passionfruit for a sweeter flavour.

How to serve mango cheesecake 

Ready to serve your slice? Use a large sharp knife to cut it into 16 equal squares, cleaning the knife between slices for a smooth cut. If you’re having trouble slicing, run your knife under hot water, then dry it with a cloth. The heat from the knife will help with precise cutting. 

Take your mango cheesecake slice to the next level by adding fresh herbs such as mint leaves, chopped mango, passionfruit pulp and coconut flakes. You could also add crushed pistachios, chocolate drizzle, whipped cream or vanilla ice cream. 

Make this baked cheesecake slice recipe worthy of a table centrepiece by serving it on a large ceramic plate or cake stand. Serve a slice or two with a cup of coffee or tea for afternoon tea, or a glass of sparkling wine for added indulgence. 

If you’re after other ideas that use this tropical fruit, check out our collection of sweet mango recipes for more inspiration and our easy slice recipes.

FAQs

White chocolate mango cheesecake slice

White chocolate mango cheesecake slice
  • Serves16
  • Cook time50 minutes
  • Prep time15 minutes, + cooling and 2 hours chilling time
Ingredients
  • 100g Arnott’s Butternut Snap Cookie biscuits
  • 100g digestive biscuits
  • 80g butter, melted
  • 1 mango, stoned, peeled, coarsely chopped
  • 500g cream cheese, softened
  • 1/2 cup (125ml) coconut cream
  • 1/3 cup (75g) caster sugar
  • 200g white chocolate, melted
  • 4 passionfruit, halved, pulp strained
  • 2 free range eggs
  • Chopped mango, extra, to serve
  • Passionfruit pulp, to serve
    Description

    This white chocolate baked cheesecake slice makes a lovely summertime dessert. With tropical mango and passionfruit flavours, it’s perfect to share.

    Method
    1. Step 1

      Grease a 20cm (base measurement) square cake pan and line the base and sides with baking paper, allowing sides to overhang. Place combined biscuits in a food processor and process until crushed. Add butter and process until well combined. Spoon into the prepared pan and use a flat-bottomed glass to spread and press evenly over the base. Place in the fridge for 30 mins to set.
    2. Step 2

      Preheat oven to 150°C. Place the mango in a clean food processor and process until smooth. Add the cream cheese, coconut cream and sugar. Process until smooth. Add chocolate and passionfruit juice and process until smooth. Add eggs and process until well combined. Pour into the prepared pan. Bake for 45-50 mins or until the cheesecake is just set. Turn oven off. Set aside in the oven, with the door ajar, to cool. Place in the fridge for 2 hours to chill.
    3. Step 3

      Transfer cheesecake to a serving plate. Top with extra mango and passionfruit pulp. Cut into pieces.