Description
This no bake mango cheesecake is a refreshing and creamy dessert featuring a biscuit base, smooth cream cheese filling with fresh mango puree, and a delicate mango jelly topping. It’s easy to prepare, requires no oven, and is perfect for warm weather or when you want a light yet indulgent treat.
Ingredients
Scale
Base
- 150 g Arnott’s Marie Biscuits (17 crackers) or digestives, Graham Crackers or other plain sweet biscuits
- 100 g unsalted butter, melted
- 2 tbsp white sugar
Mango
- 700 g mango flesh (2 large mangoes)
Filling
- 4 1/2 tsp gelatin powder
- 1/2 cup (125 ml) cold tap water
- 500 g Philadelphia cream cheese, softened (2 blocks)
- 2/3 cup (150 g) caster sugar (superfine white sugar)
- 300 ml whipping cream*
Mango Jelly
- 3/4 tsp gelatin powder
- 1/4 cup (65 ml) cold tap water
- 1 tbsp lemon juice
Toppings (optional)
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Instructions
- Prepare Cake Pan: Use a 22 cm (9″) springform pan and turn the base upside down for easy removal later. Place a square sheet of baking paper on the base, then secure it in the pan with excess paper hanging out. Grease the sides with butter and line with paper.
- Make Biscuit Base: Blitz the biscuits into fine crumbs in a food processor. Add melted butter and sugar, blitz until combined. Pour this mixture into the prepared cake pan and press down firmly to form the base only, not the sides.
- Prepare Gelatin for Filling: Put cold water into a heatproof bowl and sprinkle gelatin evenly over the surface. Stir gently to partly dissolve and set aside for 5 minutes until gelatinous. Microwave twice for 15 seconds on high, stirring in between, until the gelatin dissolves with a few tiny specks allowed. Cool for 5 minutes.
- Puree Mango: Place mango flesh in a food processor and blitz until smooth. Measure out 3/4 cup of mango puree and reserve for mango jelly topping; set aside the rest for the filling.
- Make Filling: Add cream cheese, whipping cream, sugar, and the cooled gelatin mixture into the food processor with the mango puree. Blitz for about 30 seconds until smooth. Pour the filling over the biscuit base in the cake pan and refrigerate for at least 3 hours until set.
- Prepare Mango Jelly: Pour cold water into a bowl and sprinkle gelatin evenly over the surface. Let it stand for at least 5 minutes, then microwave twice for 10 seconds each on high, stirring well to dissolve gelatin granules. Let cool for 5 minutes.
- Combine Mango Jelly Topping: Mix the reserved mango puree with lemon juice in a bowl. Pour the dissolved gelatin over the mango mixture and whisk well. Pour this jelly mixture gently over the set cheesecake filling. Tilt the cake to spread the jelly evenly. Refrigerate for at least 12 hours.
- Remove Cheesecake: Release the sides of the springform pan. Use the overhanging baking paper to lift the cheesecake onto a serving plate, then carefully slide out the paper from underneath.
- Make Toppings: In a bowl, whip the cream with vanilla extract and sugar until softly whipped. Pile the whipped cream over the center of the cheesecake. Top with chopped mango cubes and passionfruit pulp.
- Serve: Slice and enjoy this refreshing, creamy no bake mango cheesecake, perfect for warm days or special occasions.
Notes
- Any whipping cream suitable for whipping can be used; avoid cream labeled for pouring only.
- You will need 3 large mangoes total: 2 for the filling and jelly topping and 1 for decorating. Alternatively, use 450 ml (15 oz) mango puree.
- Honey Gold mangoes are recommended for their intense orange color and sweetness, but any ripe mango will work well.
- When using gelatin powder, sprinkle it over a wide surface of water to prevent clumping, and microwave to aid dissolution. Small lumps are acceptable but try to dissolve as much as possible.
- Ensure your food processor has a capacity of at least 2.5 liters (2.5 quarts or 10 cups). If not, puree mango separately then mix cream cheese, sugar, cream, and gelatin in the processor and combine thoroughly by hand.
- Nutrition values are calculated per serving assuming 12 servings and excluding optional toppings.
