No-Bake Mango Cheesecake Recipe
For the base:
- 8 oz (225g) biscuits/Graham crackers
- 7 tablespoons (100g) butter, melted
For the filling:
- 2¼ cups (500g) cream cheese
- 1 cup (240ml) heavy cream
- 2 cups (500g) mango puree/pulp (fresh or canned)
- 330g (11.6oz) white chocolate
- 2 tablespoons lemon juice
- Zest of one lemon
- 1 teaspoon vanilla extract
- 14g gelatin powder + 70ml cold water
For the topping:
- 10g gelatin powder + 50ml cold water
- 300g mango puree/pulp
- 3 tablespoons (37g) sugar 100ml water
1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside.
3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks.
5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth.
6. Pour melted white chocolate into the bowl, and the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth.
7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.
8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
9. Refrigerate the cake overnight.
Notes:
- If you using fresh mango, make sure the mango is sweet.
- Instead of making fresh mango puree, you can use canned.
- See other cheesecake recipes you may like.
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ReplyThis looks delicious. I can't wait to try it.
ReplyI made this and it was the most tastiest dessert I’ve ever made!! Everyone who got to taste it before it was gone thought the same thing! Amazing.
ReplyThank you Emma, glad to hear that you liked it :)
Replywhat gelatin did you use? brand?
Replyi used Knox!
Replythis was SO GOOD. everyone loved it. I love this website
ReplyCan I use chocolate crumb crust
ReplySimple and easy recipe to follow. It looks and taste delicious! I will definitely make again. תודה רבה!
ReplyThe white chocolate mix and the cream cheese mix are combined together?
ReplyFor mango cheese cake without baking I have two questions? 1) please elaborate what is the quantity of whipped cream. It’s before whipped or after wipping? 2 ) what is the quantity of white chocolate? It it before melting or after melting? Also please guide how can we decorate the cake? Thanks
ReplyHow long do I leave in freezer.
ReplyFor one hour, until it's slightly set. In this time you can prepare the topping.
ReplyFor mango cheese cake without baking I have two questions? 1) please elaborate what is the quantity of whipped cream. It’s before whipped or after wipping? 2 ) what is the quantity of white chocolate? It it before melting or after melting? Also please guide how can we decorate the cake? Thanks
ReplyI wanted to make a smaller cake so I used half of these ingredients is that ok? Bcz now i have left the cheesecake in the freezer overnight but it still has not set :(
ReplyHi. Can this be made without heavy cream? Or is there a substitute for heavy cream?
ReplyI made this recipe and my family loved it, they think it's the best cheesecake they've ever had. I was 200g short of mango for the filling and ended up substituting it for 200g of banana..which has me wondering, could I use this recipe to make other fruit cheesecakes?
ReplyHi, I would like to know if we can replace the mango by the orange instead ? And How much would it be for the quantity of orange and orange juice in it ? Thanks have a great week end !
ReplyCan I make this without the white chocolate? Thank you
ReplyGreat recipe.Will be making it next week.Also love the backing music.Who is it ?
ReplyWhats the minimum time we need to put it in the fridgem im making in moning will it be okay for night time
Replyhi! followed the recipe (tho admittedly there were faults like i failed in melting white choco the 1st time, so had to go out mid-cooking, buy a new batch, and melt) and the filling became runny. is it ok to add gelatin to the mix? also, would it be better to put on heat? thanks :D
ReplyThis sounds delicious as mango is my favorite fruit these days. What is the conversion for ingredients which are listed in grams? I have never worked with gelatin powder and want to make sure the amount is correct as I noted that some of the comments posted indicated they had issues with the gelatin. It would be helpful to know the quantity in terms of ounces or cups or is it in packets and if so, how many packets? Thank you.
ReplyThis is fantastic, thank you so much. I have made it twice. I use gelatine leaves, it does take a whole pack. Last time I made it I had too much jelly to fit in the tin so I put what was left ina shallow tray and used little flower cutters and put them on top, looked great.
ReplyCan I also add, I used a tin of mango pulp, it was exactly the right amount between the cheesecake and the jelly top, I hate waste, so this made me very happy
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