No-Bake Mango Cheesecake (Rich and Creamy)
Calories: 35
Adjust Servings Here: 9 servings
Description
Make this creamy no-bake mango cheesecake using fresh or frozen mangoes, with a buttery biscuit base and silky mango topping. Perfect for summer parties without turning on the oven!
Ingredients
For the cheescake crust
- 200 g (2½ cups) Graham crackers or digestive biscuits I used biscoff lotus biscuits
- 100 g (½ cups) Unsalted butter melted (7 tbsp)
- 1 tbsp Sugar (optional)
- Pinch of salt
For the filling
- 500 g (18 oz) Full-fat cream cheese room temperature
- 300 ml (1¼ cups) Heavy cream cold
- 150 g (1¼ cups) Powdered sugar
- 300 g (1 cups) Mango puree fresh or frozen mangoes, pureed and strained)
- 10 g (1 tbsp) Powdered gelatin
- 60 ml (¼ cup) Water for blooming gelatin
- 1 tbsp Lemon juice
- Zest of 1 lemon
- 1 tsp Vanilla extract
For the Mango Topping:
- 150 g (½ cups) Mango puree (½ cup)
- 1 tbsp Powdered sugar (optional)
- 1 tsp Lemon juice
- Fresh mango slices for decoration
- Mint leaves for garnish (optional)
Instructions
- Prepare the Crust: Crush the biscuits into fine crumbs, then mix them with melted butter, sugar, and salt. Press into the base of a 9-inch springform pan or cake ring lined with parchment. Chill while preparing the filling.200 g Graham crackers or digestive biscuits, 100 g Unsalted butter, 1 tbsp Sugar, Pinch of salt
- Bloom Gelatin: Sprinkle gelatin over water, bloom 5 minutes, then heat gently until dissolved. Cool slightly.10 g Powdered gelatin
- Whip Cream: In the bowl of a stand mixer, whip cold heavy cream to soft peaks with the whisk attachment. Keep chilled.300 ml Heavy cream, 60 ml Water for blooming gelatin
- Prepare the Filling: Beat the cream cheese and powdered sugar until smooth and creamy. Add mango puree, lemon juice, zest, and vanilla. Mix well. Pour in dissolved gelatin while mixing on low. Fold in whipped cream until smooth.500 g Full-fat cream cheese, 150 g Powdered sugar , 300 g Mango puree , 1 tbsp Lemon juice, Zest of 1 lemon, 1 tsp Vanilla extract
- Assemble: Pour filling over the chilled crust, and smooth the top. Refrigerate 6 hours or overnight to set.
- Topping: Mix mango puree with sugar and lemon juice, spread on top. Decorate with fresh mango slices arranged around the edge in a fan pattern, and add mint leaves.150 g Mango puree (½ cup), 1 tbsp Powdered sugar (optional), 1 tsp Lemon juice, Fresh mango slices for decoration, Mint leaves for garnish
- Serve: Run a warm knife around the edges before unmolding. Slice with a hot knife for clean edges.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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