No Bake Mango Cheesecake is a delicious and refreshing dessert perfect for warm days. With a creamy filling, a crunchy base, and a fruity topping, this cheesecake is sure to impress your family and friends. This recipe is simple and does not require baking, making it ideal for those who want a sweet treat without the hassle.
Why Make This Recipe
You should make No Bake Mango Cheesecake because it offers a wonderful combination of flavors and textures. The sweetness of fresh mango pairs perfectly with the rich cream cheese filling and the crispy biscuit base. Plus, it is easy to make and does not require any baking, making it a perfect dessert for beginners and busy people alike!
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 biscuits
- 100 g / 3.5 oz unsalted butter, melted
- 2 tbsp white sugar
- 700 g / 1.4 lb mango flesh (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 / 150 g 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:
- Prepare a 9-inch springform cake pan by lining the base with parchment paper.
Biscuit Base:
- Crush the biscuits into fine crumbs.
- Mix the crushed biscuits, melted butter, and 2 tbsp of sugar in a bowl.
- Press the mixture firmly into the base of the prepared pan and place it in the fridge to set.
Filling:
- Blend the mango flesh until smooth.
- In a small bowl, mix 4 1/2 tsp of gelatin powder with 1/2 cup of cold water and let it sit for a few minutes to bloom.
- Gently heat the gelatin mixture until it dissolves, then mix it into the blended mango.
- In another bowl, beat the softened cream cheese with 2/3 cup of caster sugar until smooth.
- Whip 300 ml of cream until soft peaks form, and fold it gently into the cream cheese mixture.
- Combine the mango mixture with the cream cheese mixture and pour it over the biscuit base.
Mango Jelly:
- In a bowl, dissolve 3/4 tsp of gelatin powder in 1/4 cup of cold water.
- Heat until dissolved and then mix it with lemon juice.
- Pour this mixture over the cheesecake filling and arrange the mango cubes on top.
Decorations:
- Whip the remaining cream with 1 tbsp of sugar and 1 tsp of vanilla extract.
- Top the cheesecake with the whipped cream and add passionfruit on top for decoration before serving.
How to Serve No Bake Mango Cheesecake
Serve the No Bake Mango Cheesecake chilled, straight from the fridge. You can slice it into wedges and garnish each slice with additional mango or passionfruit for a beautiful presentation.
How to Store No Bake Mango Cheesecake
Store the cheesecake in the refrigerator for up to 3 to 4 days. If you want to keep it longer, you can freeze it for up to a month. Make sure to wrap it tightly in plastic wrap before freezing.
Tips to Make No Bake Mango Cheesecake
- Use ripe mangoes for the best flavor and sweetness.
- Make sure to let the gelatin cool slightly before adding it to the mango puree to avoid cooking it.
- For a firmer cheesecake, let it set in the fridge for longer.
Variation
You can try other fruits like strawberries, blueberries, or peaches in place of mango to make different flavored cheesecakes.
FAQs
1. Can I use canned mangoes instead of fresh?
Yes, you can use canned mangoes, but make sure to drain them well to avoid excess moisture.
2. Is it necessary to use gelatin?
Yes, gelatin helps to set the cheesecake and gives it a nice texture. However, you can use agar-agar as a vegetarian alternative.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, making it perfect for parties or gatherings. Just keep it refrigerated until you are ready to serve.
No Bake Mango Cheesecake
Ingredients
Biscuit Base
- 150 g Arnott’s Marie Biscuits, or digestives, Graham Crackers, or other plain sweet biscuits Crushed into fine crumbs
- 100 g unsalted butter, melted
- 2 tbsp white sugar
Filling
- 700 g mango flesh (2 large mangoes) Blended until smooth
- 4.5 tsp gelatin powder Bloomed in water
- 125 ml cold tap water For gelatin mixture
- 500 g Philadelphia cream cheese, softened About 2 blocks
- 150 g caster sugar (superfine white sugar)
- 300 ml whipping cream Whipped until soft peaks form
- ¾ tsp gelatin powder For mango jelly
- 65 ml cold tap water For gelatin
- 1 tbsp lemon juice
- 1 large mango, cut into cubes For topping
- 2 pcs passionfruit For decoration
Decoration
- 300 ml whipping cream For topping
- 1 tbsp sugar For sweetening whipped cream
- 1 tsp vanilla extract
Instructions
Preparation
- Prepare a 9-inch springform cake pan by lining the base with parchment paper.
Biscuit Base
- Crush the biscuits into fine crumbs.
- Mix the crushed biscuits, melted butter, and 2 tbsp of sugar in a bowl.
- Press the mixture firmly into the base of the prepared pan and place it in the fridge to set.
Filling
- Blend the mango flesh until smooth.
- In a small bowl, mix 4 1/2 tsp of gelatin powder with 1/2 cup of cold water and let it sit for a few minutes to bloom.
- Gently heat the gelatin mixture until it dissolves, then mix it into the blended mango.
- In another bowl, beat the softened cream cheese with 2/3 cup of caster sugar until smooth.
- Whip 300 ml of cream until soft peaks form, and fold it gently into the cream cheese mixture.
- Combine the mango mixture with the cream cheese mixture and pour it over the biscuit base.
Mango Jelly
- In a bowl, dissolve 3/4 tsp of gelatin powder in 1/4 cup of cold water.
- Heat until dissolved and then mix it with lemon juice.
- Pour this mixture over the cheesecake filling and arrange the mango cubes on top.
Decorations
- Whip the remaining cream with 1 tbsp of sugar and 1 tsp of vanilla extract.
- Top the cheesecake with the whipped cream and add passionfruit on top for decoration before serving.
