Lisa Yarde
No Bake Mango Cheesecake
Try This Easy no bake mango cheesecake recipe with smooth creamy texture and delicious mango cheese flavour
Servings: 12
Calories: 380kcal
Ingredients
No Bake Mango Cheesecake
- 5 oz Arnott's Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit 1502 g
- 3.5 oz Unsalted butter 100 g,melted
- 2 tbsp White sugar
MANGO
- 700 g / 1.4 lb mango flesh (2 large mangoes)
FILLING
- 4 ½ tsp Gelatin powder
- ½ Cold tap water 125 ml
- 1 lb Philadelphia cream cheese, softened (2 blocks) 500 g
- ⅔ cup Caster sugar (superfine white sugar) 150 g
- 10 oz Whipping cream* 300 ml
MANGO JELLY
- ¾ tsp Gelatin powder
- ¼ cup Cold tap water 65 ml
- 1 tbsp Lemon juice
TOPPINGS (OPTIONAL)
- 10 oz Whipping cream* 300 ml
- 10 oz Whipping cream* 300 ml
- 1 tsp Vanilla extract
- 1 Large mango, cut into cubes
- 1 Large mango, cut into cubes
Instructions
CAKE PAN
- Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
- Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
- Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
BISCUIT BASE
- Blitz crackers into fine crumbs in a food processor.
- Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly – base only, not sides.
FILLING
- Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes – it turns gelatinous.
- Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved .Cool 5 minutes.
- Place mango in food processor. Blitz until smooth.
- Measure out 3/4 cup and reserve for mango jelly, set aside.
- Add cream cheese, cream, sugar and gelatine mixture into food processor ( Blitz for 30 seconds or so until smooth.
- Pour into cake pan. Refrigerate 3+ hours until top is set
MANGO JELLY
- Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
- Place reserved mango puree and lemon in a bowl. Pour over gelatin and whisk well.
- Pour over cheesecake filling. Tilt cake around to spread.
- Refrigerate 12 hours+.
- Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
DECORATIONS
- Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
- Piled over the centre of the cheesecake.
- Top with more chopped mango and passionfruit pulp.
- Serve
Nutrition Facts
1 servings per container
Serving Size117g
- Amount Per ServingCalories380
- % Daily Value *
- Total Fat
28g
44%
- Saturated Fat 17g 85%
- Cholesterol 82mg 28%
- Sodium 186mg 8%
- Potassium 121mg 4%
- Total Carbohydrate
29g
10%
- Dietary Fiber 0.7g 3%
- Sugars 22g
- Protein 4g 8%
- Vitamin A 20%
- Vitamin C 8.9%
- Calcium 6.7%
- Iron 3.1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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