No-Bake Mango Cheesecake
A creamy, mango-rich cheesecake with a biscuit crust and a glossy mango jelly topping. Finish with whipped cream, fresh mango and passionfruit if you like.
By Cookin' Kitchen
- Prep: 30 minutes
- Servings: 12 servings
Recipe
No-Bake Mango Cheesecake
A creamy, mango-rich cheesecake with a biscuit crust and a glossy mango jelly topping. Finish with whipped cream, fresh mango and passionfruit if you like.
Cookin' · https://cookin.club/recipes/no-bake-mango-cheesecake
- Prep
- 30 minutes
- Servings
- 12
Ingredients
For 12 servings
Biscuit base
Mango
Filling
Mango jelly
Toppings (optional)
Equipment
- 22 cm (9-inch) springform pan
- Food processor
- Heatproof bowl
- Microwave
- Baking paper
- Serving plate
Instructions
Prepare the pan
Step 1: Use a 22 cm (9-inch) springform pan, or a similar size. Turn the base upside down to make removing the cheesecake easier.
Step 2: Place a square of baking paper on the base, then secure it in the springform pan with the excess paper hanging out at the sides. Grease the sides with butter and line them with paper.
Make the biscuit base
Step 3: Blitz the biscuits in a food processor into fine crumbs.
Step 4: Add the butter and sugar and blitz until combined. Pour the mixture into the prepared pan and press it down firmly over the base only, not the sides.
Make the filling
Step 5: Put the water in a heatproof bowl. Sprinkle the gelatin over the surface rather than dumping it in the center, then stir to partly dissolve. Set aside for 5 minutes, until gelatinous.
Step 6: Microwave the gelatin for 15 seconds on high twice, stirring between bursts. Stir until dissolved; a few tiny specks are fine. Cool for 5 minutes, but keep it liquid for adding to the cheesecake mixture. Re-melt it in the microwave if needed.
Step 7: Put the mango in a food processor and blitz until smooth. Measure out 3/4 cup of puree for the mango jelly and set it aside.
Step 8: Add the cream cheese, cream, sugar and gelatin mixture to a food processor with at least 2.5 L (10 cups) capacity. Blitz for about 30 seconds, until smooth.
Step 9: Pour the filling into the pan. Refrigerate for at least 3 hours, until the top is set, before adding the mango jelly.
Make the mango jelly
Step 10: Pour the water into a bowl and sprinkle the gelatin over it. Leave for at least 5 minutes. Microwave on high for 10 seconds twice, then stir well until the granules dissolve. Set aside for 5 minutes to cool.
Step 11: Put the reserved mango puree and lemon juice in a bowl. Pour in the gelatin and whisk well.
Step 12: Pour the jelly mixture over the cheesecake filling. Tilt the pan to spread it.
Step 13: Refrigerate for at least 12 hours.
Step 14: Release the sides of the pan, then use the overhanging paper to slide the cheesecake onto a serving plate. Slide the paper out from underneath.
Add the toppings
Step 15: Put the cream, vanilla and sugar in a bowl. Whip until soft.
Step 16: Swirl the whipped cream over the cheesecake. Top with chopped mango and passionfruit pulp.
Notes
Use ripe mangoes. Mango puree can replace the fresh mango: use 450 ml (15 oz), the stated yield from pureeing 700 g of mango.
For the topping, use cream labeled for whipping; pouring cream will not whip.
Sprinkle gelatin over the surface of the water rather than dumping it in one spot. If small lumps remain after dissolving, press them against the bowl to break them up or pick them out.
If your food processor is smaller than 2.5 L (10 cups), puree the mango and set it aside. Process the cream cheese, sugar, cream and gelatin, then transfer the mixture to a large bowl, add the mango puree and whisk very well.
Nutrition per serving
- Calories
- 380 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This no-bake cheesecake layers a biscuit crust with a creamy mango filling and a mango jelly topping. Add whipped cream, fresh mango and passionfruit to finish, or leave the toppings off.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment