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No-Bake Mango Cheesecake Recipe

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.
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Prep Time 20 minutes
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

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