Description
This luscious No Bake Mango Cheesecake combines a crisp biscuit base with a smooth, creamy mango and cream cheese filling topped with a fresh mango jelly and whipped cream. Perfectly chilled, it offers a refreshing tropical dessert that’s simple to make without the need for baking.
Ingredients
Biscuit 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
Cheesecake Filling
- 700 g / 1.4 lb mango flesh (approximately 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
Mango Jelly & Toppings
- Reserved 3/4 cup mango puree (from filling preparation)
- 1 large mango, cut into cubes
- 2 passionfruit
- 1 tbsp white sugar (for whipped cream)
- 1 tsp vanilla extract
- Additional 300 ml / 10 oz whipping cream*
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 and secure it inside the springform pan with excess paper hanging over the sides. Grease the sides of the pan with butter and line with paper.
- Make Biscuit Base: Blitz the Arnott’s Marie Biscuits or alternative crackers into fine crumbs using a food processor. Add melted butter and 2 tablespoons of white sugar, then blitz again until combined. Pour this mixture into the prepared cake pan and press firmly to form the base, ensuring only the base is compressed, not the sides.
- Prepare Gelatin for Filling: Sprinkle 4 1/2 teaspoons of gelatin powder over 125 ml cold tap water in a heatproof bowl, ensuring it’s spread evenly and not dumped in the center. Stir gently to partly dissolve and let set aside for 5 minutes until it becomes gelatinous. Microwave twice for 15 seconds each on high, stirring in between until mostly dissolved. Let cool for 5 minutes.
- Prepare Mango Puree: Place 700 g mango flesh in a food processor and blitz until smooth. Measure out 3/4 cup of this puree and set it aside for mango jelly later.
- Make Cheesecake Filling: Into the food processor with mango puree, add 500 g softened cream cheese, 300 ml whipping cream, 2/3 cup caster sugar, and the cooled gelatin mixture. Blitz for about 30 seconds or until the mixture is smooth and well combined. Pour this filling evenly over the biscuit base in the cake pan. Refrigerate for at least 3 hours or until the top is set.
- Prepare Mango Jelly: Sprinkle 3/4 teaspoon gelatin powder over 1/4 cup cold tap water in a bowl, spreading it evenly. Let it soften for 5 or more minutes. Microwave twice for 10 seconds each on high, stirring well until gelatin granules dissolve completely. Allow to cool for 5 minutes. Mix the reserved 3/4 cup mango puree and 1 tablespoon lemon juice into the gelatin mixture and whisk thoroughly.
- Assemble Mango Jelly Layer: Pour the mango jelly mixture gently over the set cheesecake filling. Tilt the cake slightly in all directions to spread the jelly evenly. Refrigerate the cheesecake overnight or for at least 12 hours for the jelly to fully set.
- Remove Cheesecake from Pan: Release the sides of the springform pan carefully, then use the overhanging baking paper to slide the cheesecake onto a serving plate. Gently pull the paper out from underneath the cake to avoid damage.
- Prepare Whipped Cream Topping: In a bowl, combine 300 ml whipping cream, 1 tablespoon white sugar, and 1 teaspoon vanilla extract. Whip until softly whipped peaks form.
- Decorate and Serve: Pile the whipped cream over the center of the cheesecake. Top with the cubed fresh mango pieces and scoop passionfruit pulp on top. Serve chilled and enjoy the tropical flavors and creamy textures of this no bake mango cheesecake.
Notes
- *Whipping cream is divided into two portions: 300 ml for mixing into the filling and another 300 ml whipped as a topping.
- Ensure gelatin is fully dissolved and cooled before adding to mixtures to prevent lumps.
- You can substitute Arnott’s Marie Biscuits with Graham crackers, digestives, or other plain sweet biscuits.
- Turning the springform pan base upside down and using baking paper helps to easily remove the cheesecake without breaking.
- Refrigeration times are important: minimum 3 hours for filling to set and 12+ hours for jelly layer to fully firm.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
