A No Bake Mango Cheesecake is a delightful dessert that’s perfect for warm days or any occasion. This recipe is simple, delicious, and does not require any baking. The sweet mango flavor combined with the creamy cheesecake makes for a refreshing treat that everyone will love. It’s also versatile and can be made ahead of time, making it a great choice for gatherings or special events.
How to Make No Bake Mango Cheesecake
Ingredients
- 150 g / 5 oz Arnott’s Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
- 100 g / 3.5 oz unsalted butter, melted
- 2 tbsp white sugar
- 700 g / 1.4 lb mango flesh (about 2 large mangoes) (Note 1)
- 4 1/2 tsp gelatin powder (Note 2)
- 1/2 cup / 125 ml cold tap water
- 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
- 2/3 cup / 150g caster sugar (superfine white sugar)
- 300 ml / 10 oz whipping cream
- 3/4 tsp gelatin powder (Note 2)
- 1/4 cup / 65 ml cold tap water
- 1 tbsp lemon juice
- 300 ml / 10 oz whipping cream
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Directions
Cake Pan:
Start by preparing a springform cake pan. Line the base with parchment paper to make it easier to remove the cheesecake later.
Biscuit Base:
In a bowl, crush the biscuits until they resemble fine crumbs. Mix in the melted butter and sugar until well combined. Press this mixture firmly into the bottom of the prepared cake pan. Place it in the fridge to set while you prepare the filling.
Filling:
In a small bowl, dissolve 4 1/2 tsp of gelatin powder in 1/2 cup of cold water. Let it sit for a few minutes until it thickens.
In a larger bowl, beat the softened cream cheese and caster sugar until smooth. Add the dissolved gelatin mixture and mix well.
In another bowl, whip 300 ml of cream until soft peaks form, then gently fold this into the cream cheese mixture.
Pour the filling onto the prepared biscuit base and chill in the fridge for about 2 hours until firm.
Mango Jelly:
While the cheesecake sets, prepare the mango jelly. Blend the mango flesh until smooth. Dissolve 3/4 tsp of gelatin in 1/4 cup cold water and combine it with the blended mango. Add lemon juice and mix well.
Pour this mango mixture over the set cheesecake layer and return it to the fridge to chill for another hour.
Decorations:
Once set, whip the remaining 300 ml of cream with 1 tbsp of sugar and vanilla extract until soft peaks form. Spread or pipe this whipped cream on top of the mango jelly layer. Decorate with mango cubes and passionfruit on top.
How to Serve No Bake Mango Cheesecake
Serve the cheesecake chilled. Carefully remove it from the cake pan and place it on a serving plate. Slice it into portions and enjoy this refreshing dessert with family and friends.
How to Store No Bake Mango Cheesecake
Store any leftovers in an airtight container in the refrigerator. It can last up to 3-4 days, although it’s best consumed within the first couple of days for the best taste and texture.
Tips to Make No Bake Mango Cheesecake
- Use ripe mangoes for the best flavor.
- Make sure the cream cheese is well softened to avoid lumps in the filling.
- For a smoother texture, blend the mango until it’s completely smooth before adding gelatin.
- You can add a bit of mint on top for a fresh touch if desired.
Variation
You can substitute mango with other fruits like strawberries, blueberries, or mixed berries for a different flavor. Adjust the amount of sugar depending on the fruit’s sweetness.
FAQs
1. Can I use frozen mango for this recipe?
Yes, you can use frozen mango, but make sure to thaw and drain it well before blending.
2. How do I know if the gelatin is properly dissolved?
The gelatin should be completely mixed with water and have a thick, syrupy consistency. If you see any lumps, it needs more stirring.
3. Can I make this cheesecake a day in advance?
Absolutely! It’s a great idea to prepare this cheesecake a day in advance. It will have more time to set and taste even better the following day.
No Bake Mango Cheesecake
Ingredients
For the biscuit base
- 150 g 150 g Arnott’s Marie Biscuits or digestives (about 17 crackers)
- 100 g 100 g unsalted butter, melted
- 2 tbsp 2 tbsp white sugar
For the filling
- 700 g 700 g mango flesh (about 2 large mangoes)
- 4.5 tsp 4 1/2 tsp gelatin powder
- 0.5 cup 1/2 cup cold tap water
- 500 g 500 g Philadelphia cream cheese, softened (2 blocks)
- 150 g 2/3 cup caster sugar (superfine white sugar)
- 300 ml 300 ml whipping cream
- 0.75 tsp 3/4 tsp gelatin powder
- 0.25 cup 1/4 cup cold tap water
- 1 tbsp 1 tbsp lemon juice
For the decorations
- 300 ml 300 ml whipping cream
- 1 tbsp 1 tbsp white sugar
- 1 tsp 1 tsp vanilla extract
- 1 1 large mango, cut into cubes
- 2 2 passionfruit
Instructions
Preparation
- Prepare a springform cake pan by lining the base with parchment paper.
- Crush the biscuits in a bowl until fine crumbs form. Mix with melted butter and sugar until combined. Press firmly into the base of the prepared cake pan and refrigerate to set.
Filling
- Dissolve 4 1/2 tsp of gelatin powder in 1/2 cup of cold water and let it sit until thickened.
- Beat softened cream cheese with caster sugar until smooth. Add the gelatin mixture and mix until well incorporated.
- Whip 300 ml of cream until soft peaks form and fold it gently into the cream cheese mixture.
- Pour the filling onto the biscuit base and chill in the fridge for about 2 hours until firm.
Mango Jelly
- Blend the mango flesh until smooth. Dissolve 3/4 tsp of gelatin in 1/4 cup of cold water, combine it with blended mango, and add lemon juice. Mix well.
- Pour the mango mixture over the set cheesecake layer and return it to the fridge to chill for another hour.
Decorating
- Whip the remaining 300 ml of cream with 1 tbsp of sugar and vanilla extract until soft peaks form. Spread or pipe whipped cream on top of the mango jelly layer.
- Decorate with mango cubes and passionfruit on top.
