Description
A luscious no-bake mango cheesecake featuring a buttery biscuit base, a creamy mango-infused cream cheese filling, topped with a vibrant mango jelly layer, whipped cream, and fresh tropical fruits. Perfect for summer celebrations, this dessert is smooth, fruity, and irresistibly refreshing without needing an oven.
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
Mango Jelly 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
Mango Cheesecake Filling
- 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 Biscuit Base: Crush the Arnott’s Marie Biscuits 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 melted unsalted butter and white sugar until evenly combined. Press the mixture firmly into the base of a springform pan or a lined cake tin to form an even crust. Chill in the refrigerator to set while preparing the filling.
- Make Mango Jelly Layer: Puree 700 g of fresh mango flesh in a blender until smooth. Sprinkle 4 1/2 teaspoons of gelatin powder over 1/2 cup cold tap water in a small bowl and let it bloom for 5 minutes. Gently warm the bloomed gelatin over a double boiler or low heat until fully dissolved. Stir the dissolved gelatin into the mango puree until fully incorporated. Set aside to cool slightly while you prepare the filling.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened Philadelphia cream cheese with caster sugar until smooth and creamy. Sprinkle the 3/4 teaspoon gelatin powder over 1/4 cup cold water and let it bloom for about 5 minutes. Gently dissolve this gelatin over low heat until clear and pour it slowly into the cream cheese mixture, stirring quickly to combine. Add lemon juice and mix well. Whip 300 ml of whipping cream to soft peaks, then fold it gently into the cream cheese mixture until homogeneous.
- Assemble Layers: Pour half of the cheesecake filling over the chilled biscuit base and smooth the surface. Pour the mango jelly layer evenly over the filling. Top with the remaining cheesecake filling and smooth the top. Place the cheesecake in the refrigerator to chill for several hours or until fully set.
- Prepare Whipped Cream Topping: Whip 300 ml of whipping cream with 1 tablespoon white sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the set cheesecake.
- Add Fruit Toppings: Decorate the cheesecake with fresh mango cubes and passionfruit pulp on top of the whipped cream layer for a beautiful and flavorful finish.
- Serve: Slice the cheesecake and serve chilled for a refreshing and indulgent dessert.
Notes
- A celebration of summer! A creamy mousse-like VERY mangoey filling on a biscuit base topped with a beautiful mango jelly, piles of whipped cream, more mango and passionfruit.
- Toppings are optional – the cheesecake is stunning on its own but prettier with fresh fruit and whipped cream.
- * For best results, use chilled whipping cream to achieve better volume when whipping.
- If gelatin is unavailable, agar-agar can be used as a vegetarian alternative but requires different preparation.
- Make sure to dissolve the gelatin completely to avoid lumps in the filling and jelly.
Nutrition
- Serving Size: 117 g
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
