Description
A luscious no-bake mango cheesecake featuring a crunchy biscuit base, creamy mango-infused filling, and a refreshing mango jelly topping. This tropical dessert is perfect for warm days and can be decorated with fresh mango cubes and passionfruit for extra flavor and color.
Ingredients
Scale
Base:
- 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
Mango:
- 700 g / 1.4 lb mango flesh (2 large mangoes)
Filling:
- 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*
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, secure it into the pan with excess hanging out the sides. Grease the sides with butter and line with paper to prevent sticking.
- Make Biscuit Base: Blitz the biscuits in a food processor until fine crumbs form. Add melted butter and sugar, then blitz again until thoroughly combined. Press this mixture firmly into the prepared cake pan base only; do not press up the sides.
- Prepare Gelatin for Filling: Pour cold tap water into a heatproof bowl and sprinkle gelatin powder evenly over the surface. Let it sit for 5 minutes until gelatinous. Microwave twice for 15 seconds each, stirring in between, to dissolve the gelatin completely. Let it cool for 5 minutes.
- Puree Mango: Place mango flesh into the food processor and blitz until smooth. Reserve 3/4 cup of this puree for the mango jelly topping and set aside.
- Make Filling: Into the food processor, add softened cream cheese, caster sugar, whipping cream, and prepared gelatin mixture. Blitz for about 30 seconds until the mixture is silky smooth.
- Chill Filling: Pour the filling over the biscuit base in the pan. Refrigerate for at least 3 hours or until the top is set and firm.
- Prepare Mango Jelly: In a bowl, pour cold water and evenly sprinkle gelatin powder over the surface. Let sit for at least 5 minutes. Microwave twice for 10 seconds each and stir until dissolved. Cool for 5 minutes.
- Combine Mango Jelly Ingredients: Mix the reserved mango puree and lemon juice in a bowl. Pour the cooled gelatin mixture over and whisk together thoroughly.
- Top Cheesecake with Jelly: Pour the mango jelly evenly over the set cheesecake filling. Tilt the pan carefully to spread the jelly layer uniformly.
- Final Refrigeration: Refrigerate the assembled cheesecake for at least 12 hours or overnight to let the jelly top set completely.
- Remove from Pan: Release the sides of the springform pan. Use the excess baking paper to carefully slide the cheesecake onto a serving plate. Then gently remove the paper from underneath.
- Decorate: Whip cream with vanilla extract and white sugar until softly whipped. Pile whipped cream over the center of the cheesecake.
- Add Fruit Toppings: Top with diced fresh mango and passionfruit pulp for a bright and fresh finish. Serve chilled and enjoy!
Notes
- Any whipping cream labeled for whipping can be used; some creams are only for pouring and won’t hold shape.
- You need 3 large ripe mangoes total: 2 for the filling and jelly topping, and 1 for decorating. Alternatively, 450 ml / 15 oz mango puree can replace the fresh mango used for filling and jelly.
- Honey Gold mangoes are recommended for their vibrant orange flesh and sweetness, but any ripe mango will work.
- Gelatin powder should be sprinkled evenly over water surface to avoid clumping. Microwave to dissolve and remove any lumps by pressing against bowl walls or picking out.
- This recipe was not tested with sheet gelatin; results may vary with different gelatin types or brands.
- Use a food processor with at least 2.5 L / 2.5 qt capacity. If your processor is smaller, puree mango in a separate bowl and mix filling ingredients together thoroughly by hand or with a mixer.
- Nutrition estimates are per serving assuming 12 servings and excluding optional toppings.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake, excluding toppings)
- Calories: 360
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 85 mg
