No Bake Mango Cheesecake Recipe
A Taste of Sunshine: The Inspiration Behind This Recipe!
There’s something magical about mangoes – their golden hue, the tropical aroma, and that juicy sweetness that instantly transports me to summer days.
Growing up, mango season was a much-anticipated event in our household.
We’d savor them fresh, blend them into smoothies, and, of course, incorporate them into desserts.
This No Bake Mango Cheesecake is my tribute to those cherished moments.
It’s creamy, luscious, and incredibly easy to make – perfect for anyone who loves mangoes as much as I do!
Essential Tools
| Tool | Purpose | Where to Buy |
|---|---|---|
| 15cm Springform Pan | Shapes the cheesecake | Kitchenware stores, online retailers |
| Food Processor | Crushes biscuits for the base | Home appliance stores, online marketplaces |
| Mixing Bowls | Combines ingredients | Supermarkets, home goods stores |
| Whisk | Mixes cheesecake filling smoothly | Kitchenware shops, online |
| Spatula | Helps with even layering | Supermarkets, online retailers |
| Measuring Cups & Spoons | Ensures accurate ingredient ratios | Home goods stores, online |
| Refrigerator | Sets the cheesecake properly | Essential kitchen appliance |
Preparation Time
- Total Time: 5 hours (including chilling time)
- Active Prep Time: 30 minutes
Ingredients
For the Crust:
- 120g Biscuits (crushed)
- 60g Melted Butter
For the Mango Cheesecake Layer:
- 7g Gelatin powder
- 35ml Water
- 250g Cream Cheese
- 60g Sugar
- 10ml Lemon Juice
- 200g Mango Puree
- 150g Whipping Cream
For the Mango Jelly Topping:
- 8g Gelatin Powder
- 40ml Water
- 50ml Water (for dissolving)
- 200g Mango Puree
- 25g Sugar
Step-by-Step Instructions
Step 1: Prepare the Crust
- Crush the biscuits into fine crumbs using a food processor or a rolling pin.
- Melt the butter and mix it with the crushed biscuits until well combined.
- Press the mixture into the base of a 15cm springform pan and refrigerate while preparing the filling.
Step 2: Make the Cheesecake Layer
- In a small bowl, mix 7g of gelatin with 35ml of water and let it bloom for 15 minutes.
- In a mixing bowl, beat the cream cheese with sugar until smooth.
- Add lemon juice and mango puree, mixing well.
- Dissolve the bloomed gelatin in hot water, then add it to the cream cheese mixture.
- In a separate bowl, whip the cream until soft peaks form, then gently fold it into the mango cream cheese mixture.
- Pour this mixture over the prepared crust, smoothing the top.
- Freeze for 20 minutes to set.
Step 3: Prepare the Mango Jelly Topping
- Bloom 8g gelatin in 40ml water for 15 minutes.
- Heat 50ml water and dissolve the bloomed gelatin in it.
- Mix the dissolved gelatin with mango puree and sugar, stirring until smooth.
- Let the jelly mixture cool slightly, then pour it over the cheesecake.
- Refrigerate for at least 4 hours until fully set.
Storage Tips
- Refrigeration: Store the cheesecake in an airtight container for up to 4 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to a month. Thaw in the refrigerator before serving.
Pro Tips & Variations
- Crunchier Base: Use graham crackers instead of biscuits for a different texture.
- Extra Mango Flavor: Add small mango chunks to the cheesecake filling.
- Lighter Version: Substitute half the cream cheese with Greek yogurt.
- Vegan Alternative: Use coconut cream and agar-agar instead of gelatin.
Nutrition Facts (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 32g |
| Protein | 5g |
| Fat | 15g |
| Sugar | 18g |
| Fiber | 1g |
FAQs
1. Can I use frozen mango instead of fresh?
Yes! Thaw and blend frozen mango to make a smooth puree.
2. How do I know when the cheesecake is set?
It should be firm to the touch and not wobbly in the center.
3. Can I skip the gelatin?
Gelatin helps set the cheesecake. If skipping, try a no-gelatin recipe using condensed milk.
4. What’s the best way to cut clean slices?
Use a sharp knife dipped in hot water and wipe between cuts.
5. Can I make this ahead of time?
Absolutely! Prepare it a day in advance for the best results.
Final Thoughts
This No Bake Mango Cheesecake is a slice of tropical bliss.
It’s creamy, rich, and bursting with mango goodness – all without turning on the oven!
Whether you’re making it for a special occasion or just to treat yourself, I hope this recipe brings you as much joy as it does for me.
Happy baking (or should I say, no-baking)!