Description
This No-Bake Mango Cream Cheesecake is a luscious, summery dessert featuring a buttery biscuit base topped with a creamy mango mousse layer and a vibrant mango jelly. Finished with whipped cream, fresh mango cubes, and passionfruit, this cheesecake is perfect for warm days and offers an easy yet impressive treat without any baking required.
Ingredients
Scale
Base
- 150 g / 5 oz Arnott’s Marie Biscuits (17 crackers) or digestives, Graham Crackers, or other plain sweet biscuits
- 100 g / 3.5 oz unsalted butter, melted
- 2 tbsp white sugar
Mango Filling
- 700 g / 1.4 lb mango flesh (from 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 Biscuit Base: Crush the Arnott’s Marie biscuits or chosen plain sweet biscuits until finely ground. Mix the crumbs with melted unsalted butter and white sugar until combined. Press the mixture evenly into the base of a springform pan and set aside to chill.
- Soften Gelatin for Mango Filling: In a small bowl, sprinkle 4 1/2 tsp gelatin powder over 1/2 cup (125 ml) cold water. Let it bloom for 5 minutes, then gently warm the gelatin mixture until fully dissolved without boiling. Set aside.
- Prepare Mango Puree: Puree 700 g fresh mango flesh in a blender or food processor until smooth.
- Whip Cream: In a clean bowl, whip 300 ml of whipping cream to soft peaks and set aside.
- Prepare Cream Cheese Mixture: In a large mixing bowl, beat softened Philadelphia cream cheese with caster sugar until smooth and creamy. Add lemon juice and the dissolved gelatin mixture, mixing well.
- Combine Mango and Cheese Mixtures: Fold the mango puree into the cream cheese mixture until evenly incorporated.
- Incorporate Whipped Cream: Gently fold the whipped cream into the mango cream cheese mixture until light and mousse-like.
- Set the Filling: Pour the mango cream mixture over the chilled biscuit base, smoothing the top evenly. Refrigerate to set for at least 2-3 hours or until firm.
- Prepare Topping Gelatin: Sprinkle 3/4 tsp gelatin powder over 1/4 cup (65 ml) cold water and let it bloom for 5 minutes. Warm to dissolve completely, then mix with extra mango puree for a jelly topping (if desired). Pour gently over the set cheesecake layer and refrigerate again until firm.
- Whip Topping Cream: Whip remaining 300 ml whipping cream with 1 tbsp white sugar and 1 tsp vanilla extract until soft peaks form.
- Decorate the Cheesecake: Once the top layer is set, top the cheesecake with dollops of whipped cream, fresh mango cubes, and passionfruit pulp for garnish.
- Serve: Carefully remove the cheesecake from the springform pan, slice into portions, and serve chilled for best flavor and texture.
Notes
- A celebration of summer! This cheesecake has a creamy mousse-like mango filling on a biscuit base topped with a beautiful mango jelly, whipped cream, fresh mango cubes, and passionfruit for a stunning presentation.
- While toppings like whipped cream and fresh fruit are optional, they add extra flavor and make the dessert visually appealing.
- Make sure to fully dissolve the gelatin to ensure the filling and jelly layer set properly.
- Use ripe, sweet mangoes for the best flavor and smooth puree consistency.
- This is a no-bake dessert, perfect for warm weather or when you want an easy-to-make but impressive cheesecake.
Nutrition
- Serving Size: 117 g
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
