No Bake Mango Cheesecake
This No Bake Mango Cheesecake is a delightful dessert featuring a creamy filling, crunchy base, and fresh mango topping, perfect for warm days.
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.
Notes
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. Use ripe mangoes for the best flavor and sweetness. Let the gelatin cool slightly before adding it to the mango puree.