Description
Indulge in the tropical flavors of this luscious No Bake Mango Cheesecake. Creamy and fruity, this dessert is perfect for any occasion and is sure to impress your guests!
Ingredients
Units
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:
- 700 g / 1.4 lb mango flesh (2 large mangoes)
Filling:
- 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 / 150g caster sugar
- 300 ml / 10 oz whipping cream
Mango Jelly:
- 3/4 tsp gelatin powder
- 1/4 cup / 65 ml cold tap water
- 1 tbsp lemon juice
Toppings (optional):
- 300 ml / 10 oz whipping cream
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Instructions
- Cake pan: Use a 22 cm / 9′ springform pan. Prepare by lining with baking paper and greasing with butter.
- Biscuit base: Crush biscuits, mix with melted butter and sugar, press into pan.
- Filling: Dissolve gelatin, blend mango, cream cheese, sugar, and cream until smooth. Pour over biscuit base and refrigerate.
- Mango Jelly: Dissolve gelatin, mix mango puree with lemon juice, pour over the filling and refrigerate.
- Decorations: Whip cream with sugar and vanilla, spread over cheesecake, and top with mango and passionfruit.
Notes
- Ensure to use a cream suitable for whipping.
- For best results, choose ripe mangoes for intense flavor.
- Use gelatin powder, following proper steps for dissolution.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
