Description
This luscious No Bake Mango Cheesecake combines a buttery biscuit base with a creamy mango-infused filling and a delicate mango jelly topping. Perfectly chilled and topped with whipped cream, fresh mango cubes, and passionfruit pulp, it’s a refreshing tropical dessert ideal for hot days or any special occasion.
Ingredients
Scale
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 (approx. 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 Topping
- Reserved 3/4 cup mango puree from filling
- 1/4 cup / 65 ml cold tap water
- 3/4 tsp gelatin powder
- 1 tbsp lemon juice
Decoration
- 300 ml / 10 oz whipping cream*
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit, pulp scooped
Instructions
- Prepare the 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 in the pan, letting excess paper hang over the edges. Grease the sides with butter and line them with paper.
- Make the Biscuit Base: Blitz the biscuits into fine crumbs using a food processor. Add melted butter and sugar, then blitz again until everything is combined. Press this mixture firmly into the base of the prepared pan, ensuring only the base is covered, not the sides.
- Prepare Gelatin for the Filling: Pour 125 ml cold water into a heatproof bowl. Sprinkle 4½ teaspoons of gelatin powder evenly over the surface without dumping it in the center. Let it sit for 5 minutes until it becomes gelatinous. Microwave twice for 15 seconds on high, stirring between sessions until fully dissolved. Cool for 5 minutes.
- Make the Mango Puree: Place the mango flesh in a food processor and blend until smooth. Measure out 3/4 cup of this puree and set aside for the mango jelly topping.
- Make the Cheesecake Filling: Into the food processor with the remaining mango puree, add softened cream cheese, 300 ml whipping cream, caster sugar, and the cooled gelatin mixture. Blitz for about 30 seconds until the filling is silky smooth.
- Assemble the Filling: Pour the mixture into the prepared pan on top of the biscuit base. Refrigerate for at least 3 hours until the filling is set.
- Prepare Mango Jelly: In a bowl, pour 65 ml cold water and sprinkle 3/4 teaspoon gelatin powder evenly over it. Let it stand for 5 minutes, then microwave twice for 10 seconds each on high, stirring well until dissolved. Cool for 5 minutes. Combine the reserved mango puree and 1 tablespoon lemon juice, then whisk in the gelatin mixture thoroughly.
- Add Mango Jelly Topping: Pour the mango jelly mixture evenly over the set cheesecake filling. Tilt the pan gently to spread it out. Refrigerate for at least 12 hours for best results.
- Remove from Pan: Release the pan sides carefully, then use the overhanging baking paper to slide the cheesecake onto a serving plate. Gently peel away the paper from underneath.
- Prepare Whipped Cream Decoration: Whip 300 ml whipping cream with 1 tablespoon white sugar and 1 teaspoon vanilla extract until soft peaks form.
- Decorate the Cheesecake: Pile the whipped cream over the center of the cheesecake. Scatter mango cubes and spoon passionfruit pulp on top as a refreshing garnish. Serve immediately and enjoy!
Notes
- *Whipping cream used twice: once in the filling and once for decoration.
- Gelatin power measurements are divided for filling (4½ tsp) and jelly topping (3/4 tsp).
- Using a springform pan base upside down helps with easy removal of the cheesecake later.
- Let jelly topping set for at least 12 hours for optimal texture and flavor blending.
- Fresh passionfruit adds a tangy contrast to the creamy sweetness of the cheesecake.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion - Tropical / Western
Keywords: No bake mango cheesecake, mango dessert, no-bake cheesecake recipe, tropical cheesecake, easy mango cheesecake, gelatin cheesecake, springform pan dessert
