No-Bake Mango Cheesecake Recipe

2019-01-29

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4 Stars

18 Voters

This no-bake mango cheesecake is so delicate, rich, delicious and really easy to make.Even if you are not experienced cake maker you can easily make this cake, Perfect summer cake!

DIFFICULTY
Easy
YIELDS
10
PREP TIME
1 hour
WORK TIME
30 minutes
INGREDIENTS

    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
DIRECTIONS

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.

COMMENTS (4)

  • U
    UNKNOWN 4/21/2019
    Reply

    LIKE U

  • P
    Peggy 6/21/2019
    Reply

    This looks delicious. I can't wait to try it.

  • E
    Emma 7/12/2019
    Reply

    I 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.

  • The Cooking Foodie 7/15/2019
    Reply

    Thank you Emma, glad to hear that you liked it :)

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