Description
This luscious no-bake mango cheesecake combines a buttery biscuit base with a creamy, mango-infused filling. Easy to prepare without an oven, it’s a perfect tropical dessert for warm days, featuring fresh mangoes and passionfruit for a vibrant finish.
Ingredients
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 Layer
- 700 g / 1.4 lb mango flesh (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
Topping
- 300 ml / 10 oz whipping cream*
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Instructions
- Prepare the base: Crush the Arnott’s Marie Biscuits (or chosen crackers) into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with the melted unsalted butter and 2 tablespoons of white sugar until well combined. Press this mixture firmly and evenly into the base of a 23cm (9-inch) springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the mango puree and gelatin: Puree 700 g of mango flesh in a blender until smooth. In a small bowl, sprinkle 4 1/2 teaspoons of gelatin powder over 125 ml of cold tap water and let it bloom for about 5 minutes. Gently warm the gelatin mixture in the microwave or over a double boiler until fully dissolved, then stir it into the mango puree thoroughly.
- Prepare the cream cheese filling: In a mixing bowl, beat the 500 g softened Philadelphia cream cheese with 2/3 cup caster sugar until smooth and creamy. In a separate bowl, whip 300 ml of whipping cream until soft peaks form. Fold the whipped cream gently into the cream cheese mixture, then stir in the mango puree with dissolved gelatin and 1 tablespoon lemon juice. Combine everything into a smooth, uniform mixture.
- Set the mango layer: Pour the mango and cream cheese mixture over the chilled biscuit base, smoothing the top with a spatula. Refrigerate the cheesecake for several hours or overnight until set firmly.
- Prepare the topping and garnish: Whip the remaining 300 ml whipping cream with 1 tablespoon white sugar and 1 teaspoon vanilla extract until soft peaks form. Spread or pipe this whipped cream on top of the set mango layer. Garnish with diced cubes of 1 large mango and the pulp of 2 passionfruit. Serve chilled and enjoy this refreshing no-bake mango cheesecake.
Notes
- *Ensure whipping cream is cold for better volume when whipped.
- If you can’t find gelatin powder, powdered gelatin sheets can be substituted but adjust the quantity accordingly.
- For a vegan alternative, use agar-agar and vegan cream cheese substitutes.
- If mangoes are not in season, you can use frozen mango pulp but thaw before use.
