Mango, Peach & White Chocolate Cheesecake

I have something delicious to share with you today. This is a recipe that I found on Pinterest and I’ve played around with the flavours a little. I tend to find that this time of year is full of very heavy desserts. If like me and that isn’t your thing and you prefer the fruitier option, then you will love this recipe today.

This cheesecake is very light and I like that it can be varied too. It’s made with tinned fruit so is easy to make any time of year.

All you need are the following ingredients:

A spring bottomed round tin

150g Ginger Biscuits  (you can also use Digestives/Graham crackers)

50g Unsalted Butter

425g Mix of tinned mango and peaches (I bougt a small tin of each and drained)

250g White Chocolate

280 Full Fat Philadelphia

150ml Double Cream


To Make:

Lightly grease your tin and pop to one side.

Place your biscuits into a mixer and blend until fine crumbs.

Melt the butter in a pan and add the biscuit crumbs. Mix well.

Now press the mix into the base of the pan, nice and firm and place to one side.

Drain the tinned fruit and also blend this down until smooth.

Melt your chocolate until smooth.

Whip up the cream until nice and thick. And also whip up the Philadelphia until smooth.

Now in a large bowl mix together the cream, chocolate, Philadelphia and 3/4’s of the fruit .

Pour this mixture over the biscuit base, then spread the fruit over the top and add patterns with a skewer to look pretty.

Now chill in the fridge for at least 3 hours before serving.

It’s such an easy desert and you can swap the fruits too, maybe try berries for example!!