Description
This no-bake mango cheesecake is a delightfully creamy and fruity dessert perfect for warm weather. Featuring a crisp biscuit crust layered with a smooth mango and cream cheese filling, it sets in the refrigerator without any baking needed, making it a quick and refreshing treat for mango lovers.
Ingredients
Scale
Crust
- 1½ cups biscuit crumbs
- ½ cup butter, melted
Filling
- 2 cups cream cheese
- 1 cup sugar
- 1 cup mango purée
- 4½ teaspoons gelatine powder
- ½ cup cold water
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Toppings
- Whipped cream
- Fresh mango slices
Instructions
- Prepare the crust: In a food processor, blend the biscuits until finely ground. Transfer the crumbs to a bowl, add the melted butter, and mix well until all crumbs are evenly coated. Press the mixture into a 6-inch springform pan to create a smooth, even layer. Refrigerate for 30 minutes to set.
- Bloom the gelatine: In a small bowl, combine the cold water with the gelatine powder and stir well. Let it sit for 10 minutes until it becomes coagulated.
- Mix cheesecake filling: In a separate bowl, beat together the cream cheese, sugar, mango purée, and vanilla extract using an electric mixer until smooth and creamy.
- Melt gelatine: Heat the gelatine mixture in the microwave until fully melted and smooth. Allow it to cool for 10 minutes to avoid curdling the cream cheese mixture.
- Combine filling: Add the cooled gelatine mixture and heavy cream to the mango cream cheese mixture. Mix thoroughly until the filling is smooth and well combined.
- Assemble and chill: Pour the filling over the chilled biscuit crust. Refrigerate for at least 4 hours or preferably overnight to set completely.
- Serve: Once set, top the cheesecake with whipped cream and fresh mango slices. Slice and enjoy this refreshing no-bake mango cheesecake.
Notes
- Ensure the gelatine cools before adding to the cream cheese to prevent lumps.
- You can substitute mango purée with fresh blended mangoes for a more natural flavor.
- Use full-fat cream cheese and heavy cream for best texture and richness.
- This cheesecake is best served chilled and consumed within 2-3 days.
- For a firmer crust, you can bake the biscuit base for 5 minutes at 350°F (optional).
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Keywords: mango cheesecake, no-bake cheesecake, mango dessert, no bake dessert, summer dessert, easy cheesecake recipe
