Description
This creamy No Bake Mango Cheesecake is summer in every bite—rich, mousse-like, and bursting with sweet mango flavor.
Ingredients
- 150g / 5 oz plain biscuits (Marie, Digestives, Graham Crackers)
- 100g / 3.5 oz unsalted butter, melted
- 2 tbsp white sugar
- 700g / 1.4 lb mango flesh (approx. 2 large ripe mangoes)
- 4½ tsp powdered gelatin
- ½ cup cold water
- 500g / 1 lb cream cheese, softened
- ⅔ cup superfine white sugar
- 300 ml / 10 oz whipping cream
- ¾ tsp powdered gelatin (for mango jelly)
- ¼ cup cold water (for mango jelly)
- 1 tbsp lemon juice (for mango jelly)
- 300 ml whipping cream (for topping)
- 1 tbsp sugar (for topping)
- 1 tsp vanilla extract (for topping)
- 1 large mango, cubed (for topping)
- 2 passionfruits (for topping)
Instructions
- Prepare the pan: Line and grease a 9″ springform pan.
- Biscuit Base: Blitz biscuits into crumbs, mix in melted butter and sugar, press into pan, and refrigerate.
- Gelatin Prep: Sprinkle gelatin powder over water, let sit, microwave briefly until dissolved, cool slightly.
- Cheesecake Filling: Puree mango in a food processor, reserve ¾ cup for jelly. Add cream cheese, sugar, cream, and gelatin mixture to processor; blend until smooth. Pour into pan, chill for 3+ hours.
- Mango Jelly: Prepare gelatin as before, mix with reserved mango puree and lemon juice, pour over cheesecake, chill overnight.
- Decorate: Whip cream with sugar and vanilla, dollop on cake, add mango cubes and passionfruit.
Notes
Chill overnight for best texture and easy slicing. Can substitute mango puree for fresh mango if needed. Cream topping helps balance sweetness and adds visual appeal.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Fusion