Go Back
No Bake Mango Cheesecake

No-bake Mango Cheesecake

My no-bake Mango Cheesecake. Ridiculously simple. Finger licking delicious.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Mango Cheesecake
  • 1 cup mango puree I have used ripe alphonso mangoes
  • 500 g cream cheese at room temperature
  • 1 cup heavy cream whipped
  • 4 tbsp powdered sugar
  • 5 tsp gelatin
  • 130 g digestive biscuits
  • 70 g butter softened
  • additional butter for greasing
For the Mango Jelly
  • 1/2 cup mango puree
  • 1 tsp gelatin

Method
 

For the Base
  1. Arrange a 8inch spring-form tin with baking parchment, grease with butter.
  2. Blitz the digestive biscuits into fine powder.
  3. Add the butter to the biscuit crumbs, combine till incorporated. Transfer to the greased tin, level the top with a spatula. Refrigerate for 30minutes.
For the Mango filling
  1. Soak the gelatin in 3 tbsp water, rest for 5 minutes. Microwave for 30 seconds. Stir till the gelatin dissolves. Allow to cool to room temperature.
  2. Blitz the mango purée, cream, cream cheese and sugar in a food processor till mixed well.
  3. Transfer to a bowl, add the gelatin water, gently whisk to mix. Pour over the biscuit base, refrigerate for 3-4 hours or until set.
For the Mango Jelly
  1. Soak the gelatin in 2 tbsp water, rest for 5 minutes. Microwave for 10 seconds. Stir till the gelatin dissolves. Allow to cool to room temperature.
  2. Take mango purée in a bowl . Add the gelatin water, give it a gentle mix.
  3. Pour uniformly over the mango cheese cake, refrigerate for 12 hours.
  4. Gently demould from the spring-form tin. Serve.