No-Bake Mango Cheesecake Recipe

Cheesecakes have been a dessert favorite for centuries, and mango lovers, rejoice! This no-bake mango cheesecake combines the rich creaminess of cheesecake with the tropical sweetness of ripe mangoes, making it a perfect treat for any occasion. Whether you’re hosting a party or simply craving a decadent dessert, this recipe is easy to follow and guaranteed to impress.

A Brief History of Mango Cheesecake Recipe:

Cheesecake dates back to ancient Greece, where it was served to athletes during the first Olympic Games. Over centuries, the recipe evolved, incorporating cream cheese in the 19th century, which became the hallmark of modern cheesecakes. The tropical twist with mango is a relatively recent innovation, blending creamy textures with fruity flavors for a refreshing dessert.

No-Bake Mango Cheesecake Recipe

Pinklady

Cheesecake dates back to ancient Greece, where it was served to athletes during the first Olympic Games. Over centuries, the recipe evolved, incorporating cream cheese in the 19th century, which became the hallmark of modern cheesecakes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Dessert

Cuisine Ancient Greece

Servings 8 Slices

Calories 300 kcal

Equipment

• 8-inch springform pan
• Blender or food processor
• Mixing bowls
• Spatula
• Whisk or electric mixer
• Measuring cups and spoons

Ingredients

  

For the Base:

• 200g (about 2 cups) digestive biscuits or graham crackers
• 80g (5 tbsp) unsalted butter, melted

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For the Cheesecake Filling:

• 400g (2 cups) cream cheese, softened
• 200ml (3/4 cup) heavy whipping cream
• 1/2 cup powdered sugar (adjust to taste)
• 1 tsp vanilla extract
• 1 cup fresh mango puree (about 2 medium mangoes)

For the Topping:

• 1 cup mango puree
• 1 tbsp gelatin (or agar-agar for a vegetarian option)
• 2 tbsp water

Instructions

 

• Prepare the Base

  Crush the digestive biscuits or graham crackers using a blender or by placing them in a ziplock bag and smashing with a rolling pin until fine.

  Mix the crushed biscuits with melted butter until the texture resembles wet sand.

  Press the mixture evenly into the bottom of the springform pan, ensuring it's tightly packed.

  Refrigerate the base for 15 minutes while preparing the filling.
• Make the Cheesecake Filling

  In a large mixing bowl, beat the cream cheese with powdered sugar until smooth and creamy.

  Add the vanilla extract and mango puree, blending until fully incorporated.

  In a separate bowl, whip the heavy cream until soft peaks form.

  Gently fold the whipped cream into the mango-cream cheese mixture, ensuring a light and airy consistency.

  Pour the filling over the chilled biscuit base, spreading it evenly.

  Refrigerate for at least 4 hours or until set.
• Prepare the Mango Topping

  Combine gelatin with 2 tablespoons of water in a small bowl and let it bloom for 5 minutes.

  Heat the gelatin mixture gently until dissolved, then mix it with the mango puree.

  Pour the topping over the set cheesecake layer, spreading evenly.

  Chill the cheesecake for another 2 hours or until the topping is firm.
• Serve and Enjoy

  Carefully remove the cheesecake from the springform pan.

  Slice and serve chilled. Garnish with fresh mango slices or mint leaves for an extra touch.

Video

Keyword No-Bake Mango Cheesecake Recipe

Similar Recipes:

No-Bake Strawberry Cheesecake: Swap mango puree with strawberry puree for a berry delight.

Chocolate Cheesecake: Add melted dark chocolate to the filling for a rich twist.

No-Bake Lemon Cheesecake: Use lemon juice and zest to create a zesty, tangy dessert.

Frequently Asked Questions About No-Bake Mango Cheesecake Recipe:

1. Can I use canned mango puree?

Yes, canned mango puree works well if fresh mangoes are unavailable.

2. How long does the cheesecake last?

Store it in the refrigerator for up to 3 days in an airtight container.

3. Can I freeze the cheesecake?

Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

4. What can I use instead of gelatin?

Agar-agar is a vegetarian alternative to gelatin.

5. Can I make this cheesecake gluten-free?

Use gluten-free biscuits for the base.

6. What type of cream cheese should I use?

Full-fat cream cheese provides the best texture and flavor.

7. How can I make the cheesecake sweeter?

Adjust the sugar in the filling or add more mango puree.

8. Can I use other fruits for the topping?

Absolutely! Try strawberries, blueberries, or passion fruit.

9. Why is my filling not setting?

Ensure you whip the cream to soft peaks and chill the cheesecake long enough.

10. Can I add a crust to the sides of the cheesecake?

Yes, press some of the biscuit mixture around the edges for a complete crust.

Conclusion:

This no-bake mango cheesecake is a showstopper dessert that’s surprisingly simple to make. Its tropical flavors and creamy texture make it perfect for summer gatherings or anytime you need a sweet escape. Enjoy the burst of mango in every bite and savor the compliments that are sure to come your way!

YouTube Video Credits:
Flavorjazz