Description
Indulge in the tropical flavors of this luscious No Bake Mango Cheesecake. A buttery biscuit base topped with a creamy mango-infused filling and a delicate mango jelly layer. This dessert is a perfect balance of sweetness and tanginess, making it a delightful treat for any occasion.
Ingredients
Units
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 / 150g 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):
- 300 ml / 10 oz whipping cream*
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Instructions
- Cake pan: Use a 22 cm / 9′ springform pan. Prepare the pan by lining the base with parchment paper and greasing the sides.
- Biscuit base: Crush biscuits into crumbs, mix with melted butter and sugar, then press into the cake pan.
- Filling: Dissolve gelatin, blend mango, cream cheese, sugar, and gelatin mixture until smooth. Pour over the biscuit base and refrigerate.
- Mango Jelly: Dissolve gelatin, mix mango puree with lemon juice, and pour over the set filling. Refrigerate until firm.
- Decorations: Whip cream with sugar and vanilla, spread over the cheesecake, and top with mango and passionfruit.
Notes
- Ensure to use a cream suitable for whipping.
- You will need 3 large mangoes for this recipe.
- Use a wide surface bowl to dissolve gelatin powder.
- Ensure your food processor is large enough for blending the ingredients.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 25g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
