A no-bake mango cheesecake pairs wonderfully with a variety of beverages and savory dishes. You can serve it alongside: Sparkling Lemonade The tanginess of lemon contrasts nicely with the sweetness of mango. Spicy Grilled Chicken The richness of the cheesecake balances the spicy notes in the chicken.
Mint Tea The freshness of mint complements the tropical flavor of mango. Fruit Salad A medley of tropical fruits adds vibrant colors and an extra layer of flavor. Champagne For a touch of elegance, pair it with a glass of bubbly.
Now, let’s dive into the details of this delectable dessert.
If you’re a fan of mangoes and cheesecake, boy, do I have a treat for you. Today, we’re going to explore a fantastic recipe that’s not just mouth-watering but also super easy to prepare — the no-bake mango cheesecake. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is literally foolproof. So, let’s get started!
What is No-Bake Mango Cheesecake?
A no-bake mango cheesecake is a delightful dessert that combines the smooth and creamy texture of cheesecake with the tropical flavor of mangoes. Unlike traditional cheesecakes, this one doesn’t require any baking. You just mix, chill, and enjoy. It’s perfect for those hot summer days when you don’t want to turn on the oven but still crave a delicious treat.
What is the Flavor Profile of This Dish?
Think of it like this: if summer could be captured in a dessert, it would taste just like this cheesecake. The mango brings a sweet, fruity flavor, while the cream cheese adds a tangy, rich element. The biscuit base gives it a crunch, making the texture incredibly satisfying. Overall, it’s a harmonious blend of sweet, tangy, and creamy.
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Why You’ll Love This?
Here’s why you’ll find this dessert irresistible:
- No Oven Required: Great for hot days when you want to keep things cool.
- Easy to Make: Simple steps and no special equipment needed.
- Kid-Friendly: Smooth and creamy texture that kids will love.
- Perfect for Parties: Can be made ahead and looks impressive.
- Versatile: You can swap ingredients based on what’s available and still get a great result.
Ingredients
Mango Layer:
- 700g mango puree (from 2 large ripe mangoes)
Filling:
- 500g / 1 lb softened Philadelphia cream cheese (2 blocks)
- 2/3 cup / 150g superfine caster sugar
- 300ml / 10 oz heavy whipping cream
- 4 1/2 tsp unflavored gelatin powder
- 1/2 cup / 125 ml chilled water
Base:
- 150g / 5 oz Arnott’s Marie Biscuits (17 crackers), or your choice of digestives, Graham Crackers, or any plain sweet biscuit
- 100g / 3 1/2 oz unsalted butter, gently melted
- 2 tbsp granulated sugar
Mango Jelly:
- 3/4 tsp unflavored gelatin powder
- 1/4 cup / 65 ml cold water
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp honey (optional, for added sweetness and flavor balance)
Toppings (optional):
- 300ml / 10 oz heavy whipping cream
- 1 tbsp granulated sugar
- 1 tsp pure vanilla extract
- 1 large mango, diced into cubes
- 2 passionfruit, pulp scooped out
- Zest of 1 lime (optional, for a hint of citrusy freshness)
Step-by-Step Instructions
Preparing the Base
Crush the Biscuits: Place your biscuits in a food processor or a ziplock bag and crush them into fine crumbs.
Combine and Mix: Mix the crushed biscuits with melted butter and granulated sugar until it resembles wet sand.
Form the Crust: Press this mixture firmly into the bottom of a springform pan. Refrigerate it for 30 minutes to set.
Making the Cheese Filling
Bloom the Gelatin: Sprinkle gelatin over 1/2 cup of cold water and let it sit for 5 minutes.
Heat the Gelatin: Microwave the gelatin mixture for about 15 seconds until it’s fully dissolved, and set aside to cool.
Cream Cheese Mixture: Beat the softened cream cheese and caster sugar until smooth and creamy.
Add Whipping Cream: Gradually add heavy whipping cream and continue beating until the mixture thickens.
Incorporate Gelatin: Slowly pour in the dissolved gelatin, mixing continuously.
Fold in Mango Puree: Carefully fold in the mango puree into the cheese mixture.
Assembly
Combine Layers: Pour the cheese filling over the prepared biscuit base, smooth the top, and refrigerate for at least 4 hours, preferably overnight.
Making the Mango Jelly Topping
Prepare Gelatin: Bloom the gelatin by sprinkling it over 1/4 cup cold water. Let it sit for 5 minutes.
Mix Ingredients: Combine the mango puree, lemon juice, and honey. Add the dissolved gelatin.
Pour Over Cheesecake: Gently pour this mixture over the chilled cheesecake layer and refrigerate for another 2 hours until set.
Tips & Tricks
- Room Temperature Ingredients: Ensure cream cheese is at room temperature for easy blending.
- Chilling Time: Let the cake chill overnight for best results.
- Gelatin Dissolving: Make sure the gelatin is completely dissolved to avoid lumps.
- Smooth Layers: Use a spatula to smooth out layers for a clean, professional look.
- Fresh Mangoes: Use ripe, fresh mangoes for pureeing for a vibrant flavor.
Nutrition Information
How Can You Store This No-Bake Mango Cheesecake?
You can store this cheesecake covered in the refrigerator for up to 5 days. If you wish to keep it for longer, you can freeze it. Make sure to wrap it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to a month. To serve, simply thaw it in the refrigerator overnight.
Ingredient Substitutions
Don’t have everything on the ingredient list? No problem! Here are some alternatives:
- Digestive Biscuits: If you don’t have Arnott’s Marie Biscuits, you can use digestive biscuits or graham crackers.
- Vegetarian Gelatin: For a vegetarian option, you can use agar-agar instead of gelatin. Use equal quantities.
- Sugar: Replace caster sugar with an equal amount of powdered sugar.
Equipment
- food processor
- Microwave
Ingredients
Mango Layer:
- 700 g mango puree from 2 large ripe mangoes.
Filling:
- 500 g / 1 lb softened Philadelphia cream cheese 2 blocks.
- 2/3 cup / 150 g superfine caster sugar.
- 300 ml / 10 oz heavy whipping cream.
- 4 1/2 tsp unflavored gelatin powder.
- 1/2 cup / 125 ml chilled water.
Base:
- 150 g / 5 oz Arnott’s Marie Biscuits 17 crackers, or your choice of digestives, Graham Crackers, or any plain sweet biscuit.
- 100 g / 3 1/2 oz unsalted butter gently melted.
- 2 tbsp granulated sugar.
Mango Jelly:
- 3/4 tsp unflavored gelatin powder.
- 1/4 cup / 65 ml cold water.
- 1 tbsp freshly squeezed lemon juice.
- 2 tbsp honey optional, for added sweetness and flavor balance.
Toppings (optional):
- 300 ml / 10 oz heavy whipping cream.
- 1 tbsp granulated sugar.
- 1 tsp pure vanilla extract.
- 1 large mango diced into cubes.
- 2 passionfruit pulp scooped out.
- Zest of 1 lime optional, for a hint of citrusy freshness.
Instructions
Preparing the Base
- Crush the Biscuits: Place your biscuits in a food processor or a ziplock bag and crush them into fine crumbs.
- Combine and Mix: Mix the crushed biscuits with melted butter and granulated sugar until it resembles wet sand.
- Form the Crust: Press this mixture firmly into the bottom of a springform pan. Refrigerate it for 30 minutes to set.
Making the Cheese Filling
- Bloom the Gelatin: Sprinkle gelatin over 1/2 cup of cold water and let it sit for 5 minutes.
- Heat the Gelatin: Microwave the gelatin mixture for about 15 seconds until it’s fully dissolved, and set aside to cool.
- Cream Cheese Mixture: Beat the softened cream cheese and caster sugar until smooth and creamy.
- Add Whipping Cream: Gradually add heavy whipping cream and continue beating until the mixture thickens.
- Incorporate Gelatin: Slowly pour in the dissolved gelatin, mixing continuously.
- Fold in Mango Puree: Carefully fold in the mango puree into the cheese mixture.
Assembly
- Combine Layers: Pour the cheese filling over the prepared biscuit base, smooth the top, and refrigerate for at least 4 hours, preferably overnight.
Making the Mango Jelly Topping
- Prepare Gelatin: Bloom the gelatin by sprinkling it over 1/4 cup cold water. Let it sit for 5 minutes.
- Mix Ingredients: Combine the mango puree, lemon juice, and honey. Add the dissolved gelatin.
- Pour Over Cheesecake: Gently pour this mixture over the chilled cheesecake layer and refrigerate for another 2 hours until set.
Notes
- Room Temperature Ingredients: Ensure cream cheese is at room temperature for easy blending.
- Chilling Time: Let the cake chill overnight for best results.
- Gelatin Dissolving: Make sure the gelatin is completely dissolved to avoid lumps.
- Smooth Layers: Use a spatula to smooth out layers for a clean, professional look.
- Fresh Mangoes: Use ripe, fresh mangoes for pureeing for a vibrant flavor.
Nutrition
Frequently Asked Questions
1. Can I use canned mango puree?
Yes, you can use canned mango puree if fresh mangoes are unavailable. Make sure it’s unsweetened to avoid altering the flavor balance.
2. Is there an alternative for heavy whipping cream?
You can substitute heavy whipping cream with whipped coconut cream for a dairy-free version. It will add a slight coconut flavor which pairs well with mango.
3. How do I ensure the cheesecake sets properly?
The key is to make sure the gelatin is fully dissolved and incorporated into the mixture. Also, allow adequate chilling time in the refrigerator.
4. Can I make this cheesecake gluten-free?
Definitely! Just use gluten-free biscuits for the base. The rest of the ingredients are naturally gluten-free.
5. How can I add a bit of crunch to this cheesecake?
Consider adding some chopped nuts, like pistachios or almonds, into the biscuit base or as a topping for extra texture.
Conclusion
There you have it, folks! A delightful, no-bake mango cheesecake that’s a burst of summer in every bite. Whether you’re looking to impress guests or just satisfy your sweet tooth, this recipe is a winner. Don’t forget to share this recipe with your friends and experiment with toppings and layers. Happy eating!