No Bake Mango Cheesecake

Table of Contents

Introduction

If you’re looking for a light, refreshing dessert that’s perfect for warm days or any celebration, this No Bake Mango Cheesecake is just what you need! It’s creamy, fruity, and super easy to make. Plus, you don’t even need to turn on the oven!

Why Make This Recipe

This No Bake Mango Cheesecake is a favorite for a reason! With its delicious mango flavor and smooth texture, it’s always a hit at gatherings. The best part? You can whip it up in a flash and let it chill while you relax. It’s a great way to impress friends and family without spending hours in the kitchen.

How to Make No Bake Mango Cheesecake

Making this cheesecake is simple and fun! Follow the steps below for a tropical treat that will satisfy everyone’s sweet tooth.

Ingredients:

150 g Arnott’s Marie Biscuits or similar

100 g unsalted butter, melted

2 tbsp white sugar

700 g mango flesh (2 large mangoes)

4 1/2 tsp gelatin powder

1/2 cup cold tap water

500 g Philadelphia cream cheese, softened

2/3 cup caster sugar

300 ml whipping cream

3/4 tsp gelatin powder

1/4 cup cold tap water

1 tbsp lemon juice

300 ml whipping cream (for topping, optional)

1 tbsp white sugar (for topping, optional)

1 tsp vanilla extract (for topping, optional)

1 large mango (cut into cubes, for topping, optional)

2 passionfruit (for topping, optional)

Directions:

Start by using a 22 cm springform pan and turn the base upside down. Place a square sheet of baking paper on the base and secure it. Grease the sides with butter and line them with paper.

For the biscuit base, crush the Arnott’s Marie Biscuits into fine crumbs using a food processor. Add the melted butter and sugar, and mix until combined. Pour this into the prepared cake pan and press down firmly, creating a base—don’t press on the sides!

For the filling, put cold water into a heatproof bowl and sprinkle the gelatin over it, stirring to partly dissolve. Let it sit for 5 minutes, then microwave for 15 seconds on high, twice, stirring each time until the gelatin is dissolved. Cool it for 5 minutes.

In the food processor, add the mango and blend until smooth. Reserve 3/4 cup of this mango puree for the jelly and set it aside. Next, add the cream cheese, cream, sugar, and the gelatin mixture to the food processor and blend for 30 seconds until smooth. Pour this filling into the cake pan and refrigerate for 3 hours until the top is set.

For the mango jelly, pour cold water into a bowl, sprinkle over the gelatin, and allow it to sit for 5 minutes. Microwave on high for 2 x 10 seconds, stirring well until completely dissolved. Let it cool for 5 minutes. In another bowl, mix the reserved mango puree and lemon juice, then add the dissolved gelatin and whisk well. Pour this over the cheesecake filling, tilting the pan to spread evenly. Refrigerate for 12 hours.

Once ready to serve, release the sides of the springform pan and slide the cheesecake onto a serving plate using the baking paper. Gently remove the paper from underneath.

For decoration, whip together cream, vanilla, and sugar until softly whipped. Pile this on top of the cheesecake and sprinkle with chopped mango and passionfruit pulp. Serve and enjoy!

How to Serve No Bake Mango Cheesecake

This cheesecake is a delightful treat on its own. Serve it chilled, and for an extra touch, add some fresh mango cubes or passionfruit on top.

How to Store No Bake Mango Cheesecake

Keep the cheesecake covered in the refrigerator. It can stay fresh for about 3–4 days. Just make sure to not let it sit out too long to maintain its delicious texture.

Tips to Make No Bake Mango Cheesecake

Make sure your cream cheese is very soft before mixing for a smoother texture.

Allow the cheesecake to set overnight if you can; it will taste even better!

Feel free to use other fruits like strawberries or blueberries to mix it up.

Variation

You can try other flavors by swapping mango for your favorite fruit. Strawberry or mixed berry variations are also delicious!

FAQs

1. Can I use fresh mango instead of canned?

Yes! Fresh mango works wonderfully and gives the cheesecake a vibrant taste.

2. How long will the cheesecake take to set?

The cheesecake needs about 3 hours for the filling to set and at least 12 hours for the mango jelly.

3. Can I freeze the cheesecake?

Yes, you can freeze it! Just make sure to wrap it tightly in plastic wrap, and it will last about a month in the freezer. Thaw in the fridge before serving.