Description
This No Bake Mango Cheesecake is a luscious, summery dessert featuring a crunchy biscuit base, a creamy mango-infused cheesecake filling, and a refreshing mango jelly topping. Perfect for warm weather, it combines the tropical sweetness of mango with a light, mousse-like texture and is finished with whipped cream, fresh mango cubes, and passionfruit for an elegant presentation without the need for baking.
Ingredients
Scale
Base
- 150 g / 5 oz Arnott’s Marie Biscuits (17 crackers) or digestive, Graham Crackers or other plain sweet biscuit
- 100 g / 3.5 oz unsalted butter, melted
- 2 tbsp white sugar
Mango Layer
- 700 g / 1.4 lb mango flesh (2 large mangoes)
- 4 1/2 tsp gelatin powder
- 1/2 cup / 125 ml cold tap water
- 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
- 2/3 cup / 150 g caster sugar (superfine white sugar)
- 300 ml / 10 oz whipping cream
- 3/4 tsp gelatin powder
- 1/4 cup / 65 ml cold tap water
- 1 tbsp lemon juice
Topping
- 300 ml / 10 oz whipping cream
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Instructions
- Prepare the Biscuit Base: Crush the Arnott’s Marie Biscuits (or your choice of plain sweet biscuit) into fine crumbs. Combine the crumbs with melted unsalted butter and white sugar. Press this mixture firmly into the base of a springform pan or suitable dish to form an even layer. Chill in the refrigerator while preparing the filling to set firmly.
- Soften Gelatin for Mango Layer: Sprinkle 4 1/2 teaspoons of gelatin powder over 1/2 cup (125 ml) cold tap water and allow it to bloom for about 5 minutes. Then gently warm it until dissolved completely, being careful not to boil the gelatin.
- Blend Mango Filling: In a blender or food processor, puree 700 g of mango flesh until smooth. In a bowl, beat the softened Philadelphia cream cheese with caster sugar until smooth and creamy. Fold in the pureed mango along with lemon juice for balanced acidity.
- Incorporate Gelatin and Whipped Cream: Add the dissolved gelatin to the mango and cheese mixture, stirring quickly and thoroughly to combine. Separately, whip 300 ml whipping cream to soft peaks. Gently fold the whipped cream into the mango cream cheese mixture to maintain the mousse-like texture.
- Set the Mango Layer: Pour the mango filling over the chilled biscuit base, smoothing the top. Place in the refrigerator for at least 4 hours or until set firmly.
- Prepare the Topping Whipped Cream: Whip 300 ml whipping cream with 1 tablespoon white sugar and 1 teaspoon vanilla extract to soft peaks.
- Assemble and Garnish: Once the mango layer is set, dollop or pipe the whipped cream topping over the cheesecake. Decorate generously with fresh mango cubes and fresh passionfruit pulp for a bright, tropical finish.
Notes
- This dessert celebrates summer with its creamy, mango-ey mousse and a crunchy biscuit base topped with fresh fruit. The toppings are optional but add to the visual appeal and flavor.
- No baking is required, making it a quick and easy dessert to prepare ahead of time.
- Use ripe, sweet mangoes for the best flavor and a naturally vibrant color.
- Ensure gelatin is fully dissolved and incorporated to allow the cheesecake to set properly.
- Chill times are essential for setting but can be adjusted according to your schedule.
- The recipe video can guide you through each step visually for best results.
Nutrition
- Serving Size: 117 g
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
