Description
A luscious no-bake mango cheesecake that combines a crunchy biscuit base with a creamy mango and cream cheese filling, topped with a vibrant mango jelly layer and fresh tropical fruits. Perfect for a refreshing dessert without turning on the oven.
Ingredients
Scale
Base:
- 150 g / 5 oz Arnott’s Marie Biscuits (17 crackers) or digestives, Graham Crackers or other plain sweet biscuit
- 100 g / 3.5 oz unsalted butter, melted
- 2 tbsp white sugar
Mango:
- 700 g / 1.4 lb mango flesh (2 large mangoes)
Filling:
- 4 1/2 tsp gelatin powder
- 1/2 cup / 125 ml cold tap water
- 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
- 2/3 cup / 150 g caster sugar (superfine white sugar)
- 300 ml / 10 oz whipping cream*
Mango Jelly:
- 3/4 tsp gelatin powder
- 1/4 cup / 65 ml cold tap water
- 1 tbsp lemon juice
Toppings (optional):
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Instructions
- Prepare the Cake Pan: Use a 22 cm / 9″ springform pan; turn the base upside down for easy removal. Place a square sheet of baking paper on the base, secure it in the pan with excess paper hanging out the sides. Grease the sides with butter and line with baking paper.
- Make the Biscuit Base: Blitz the biscuits in a food processor until fine crumbs form. Add melted butter and sugar, blitz again to combine. Pour into the prepared pan and press firmly to form the base only (do not press on the sides).
- Prepare Gelatin for Filling: Sprinkle 4 1/2 tsp gelatin powder over 1/2 cup cold water in a heatproof bowl, stir lightly and let sit for 5 minutes until gelatinous. Microwave in two 15-second bursts, stirring in between, until dissolved (a few specks are okay). Cool for 5 minutes.
- Process Mango for Filling: Place mango flesh in a food processor and blitz until smooth. Measure out 3/4 cup of mango puree and reserve it for mango jelly later.
- Make Filling Mixture: Add cream cheese, whipping cream, sugar, and the cooled gelatin mixture into the food processor with the mango puree. Blitz for about 30 seconds until smooth and combined.
- Assemble Filling: Pour the filling mixture over the biscuit base in the cake pan. Refrigerate for at least 3 hours until the top is set.
- Prepare Mango Jelly Gelatin: Sprinkle 3/4 tsp gelatin powder over 1/4 cup cold water in a bowl, leave for 5+ minutes. Microwave twice for 10 seconds, stirring until dissolved. Let cool for 5 minutes.
- Make Mango Jelly: Combine the reserved mango puree with lemon juice, then pour in the dissolved gelatin and whisk thoroughly.
- Top with Mango Jelly: Pour the mango jelly mixture evenly over the set cheesecake filling, tilting the pan to spread it. Refrigerate for at least 12 hours to fully set the jelly layer.
- Release and Remove Cheesecake: Remove the sides of the springform pan, then use the excess baking paper overhang to lift the cheesecake onto a serving plate. Slide the paper out from underneath carefully.
- Prepare Toppings: Whip cream with vanilla extract and sugar until softly whipped.
- Decorate Cheesecake: Pile the whipped cream over the center of the cheesecake. Top with cubed mango and passionfruit pulp as desired. Serve and enjoy.
Notes
- Any whipping cream suitable for whipping can be used; look for labeling on the packaging indicating it’s for whipping, not pouring.
- You need 3 large mangoes total: 2 for the filling and jelly topping, and 1 for decoration. Alternatively, use 450 ml / 15 oz mango puree.
- Honey Gold mangoes are preferred for their deep orange color and sweetness, but any ripe mango will work. Calypso mangoes look appealing but tend to be less flavorful.
- For best results, use gelatin powder as described; avoid sheet gelatin as some brands may not work properly in this recipe.
- The food processor must be at least 2.5L / 2.5 qt / 10 cups capacity to handle this mixture. If yours is smaller, process the mango puree separately then blend the cream cheese, sugar, cream, and gelatin mixture separately before combining with the mango puree by whisking thoroughly.
- Nutrition values are calculated per serving assuming 12 servings and do not include optional toppings.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake, excluding toppings)
- Calories: 360
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 70 mg
