This dessert uses a classic no-bake method, resulting in a rich and creamy treat perfect for warm weather . The recipe features a buttery biscuit base, followed by a smooth cream cheese filling infused with mango. The Philadelphia cream cheese provides the classic tangy flavor, while the D’Gari mango gelatin can be used to create a firm and glossy jelly topping . Using fresh mangoes will ensure the most vibrant and authentic flavor for this tropical dessert .
Full Recipe: No-Bake Mango Cheesecake
This recipe is adapted from the reliable no-bake cheesecake recipes .
Yields: 12 servings
Prep time: 30 minutes
Total time (with chilling): Approx. 12 hours 30 minutes
Ingredients
For the Biscuit Base:
· 150 g (5 oz) Marie biscuits, graham crackers, or digestive biscuits
· 100 g (3.5 oz) unsalted butter, melted
· 2 tbsp white sugar
For the Cheesecake Filling:
· 700 g (1.4 lb) mango flesh (from about 2 large, ripe mangoes)
· 4 ½ tsp gelatin powder
· ½ cup (125 ml) cold water
· 500 g (1 lb) Philadelphia cream cheese, softened
· ⅔ cup (150 g) caster sugar (superfine sugar)
· 300 ml (10 oz) whipping cream
For the Mango Jelly Topping:
· ¾ tsp gelatin powder
· ¼ cup (65 ml) cold water
· 1 tbsp lemon juice
· You will also need the ¾ cup of mango puree reserved from the filling ingredients.
Optional Toppings:
· 300 ml (10 oz) whipping cream, whipped
· 1 large mango, cut into cubes
· 2 passionfruit
Instructions
- Prepare the Pan: Use a 22 cm (9 inch) springform pan. Turn the base upside down. Place a large square of parchment paper over the base, clamp the pan’s outer ring over it, and grease the sides with butter .
- Make the Base: Blitz the biscuits in a food processor until they are fine crumbs. Add the melted butter and 2 tbsp of sugar, and pulse until combined. Press this mixture firmly into the bottom of your prepared pan. Refrigerate while you make the filling .
- Bloom the Gelatin: For the filling, place the ½ cup of cold water in a heatproof bowl. Sprinkle the 4 ½ tsp of gelatin powder evenly over the surface. Let it sit for 5 minutes. Then, microwave it in two 15-second bursts, stirring in between, until the gelatin dissolves. Let it cool for 5 minutes .
- Prepare Mango Puree: Place the 700g of mango flesh in a food processor and blend until completely smooth. Measure out ¾ cup of this puree and set it aside for the jelly topping .
- Make the Filling: To the remaining mango puree in the food processor, add the softened Philadelphia cream cheese, caster sugar, whipping cream, and the cooled gelatin mixture. Blend for about 30 seconds until the mixture is smooth and creamy .
- Chill: Pour the filling over the biscuit base. Refrigerate for at least 3 hours, or until the top is firm enough to support the jelly layer .
- Make the Mango Jelly: Place the ¼ cup of cold water in a small bowl and sprinkle the ¾ tsp of gelatin over it. Let it stand for 5 minutes. Microwave in two 10-second bursts, stirring until dissolved. Let it cool for 5 minutes. Mix this dissolved gelatin with the reserved ¾ cup of mango puree and the lemon juice .
- Top and Set: Gently pour the mango jelly over the set cheesecake filling. Tilt the pan to spread it evenly. Return the cheesecake to the refrigerator and let it chill for at least 12 hours, preferably overnight .
- Decorate and Serve: Remove the cheesecake from the springform pan. Slide it onto a serving plate using the parchment paper. Top with whipped cream, fresh mango cubes, and passionfruit pulp. Slice and serve chilled .