No Bake Mango Cheesecake

Name: No Bake Mango Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 12 serving
Ingredients: 150 g / 5 oz Arnott's Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit; 100 g / 3.5 oz unsalted butter; 2 tbsp white sugar; 700 g / 1.4 lb mango flesh; 4 1/2 tsp gelatin powder; 1/2 cup / 125 ml cold tap water; 500 g / 1 lb Philadelphia cream cheese, softened; 2/3 cup / 150g caster sugar; 300 ml / 10 oz whipping cream*; 3/4 tsp gelatin powder; 1/4 cup / 65 ml cold tap water; 1 tbsp lemon juice; 300 ml / 10 oz whipping cream*; 1 tbsp white sugar; 1 tsp vanilla extract; 1 large mango, cut into cubes; 2 passionfruit

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5.0

564 reviews

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Prep Time
30 mins
Total Time
30 mins
Servings
12
Calories
380 kcal
Course
Dessert, Cake, Baked Goods

No Bake Mango Cheesecake

Kai Walton

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A celebration of summer! A creamy mousse-like VERY mangoey filling on a biscuit base topped with a beautiful mango jelly, piles of whipped cream, more mango and passionfruit. Toppings are optional - it's stunning without, prettier with! Recipe VIDEO below.

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Ingredients

Servings

Base:

150 g / 5 oz Arnott's Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
100 g / 3.5 oz unsalted butter , melted
2 tbsp white sugar

Mango:

700 g / 1.4 lb mango flesh (2 large mangoes) (Note 1)

Filling:

4 1/2 tsp gelatin powder (Note 2)
1/2 cup / 125 ml cold tap water
500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
2/3 cup / 150g caster sugar (superfine white sugar)
300 ml / 10 oz whipping cream*

Mango Jelly:

3/4 tsp gelatin powder (Note 2)
1/4 cup / 65 ml cold tap water
1 tbsp lemon juice

Toppings (optional):

300 ml / 10 oz whipping cream*
1 tbsp white sugar
1 tsp vanilla extract
1 large mango, cut into cubes
2 passionfruit

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Instructions

Cake pan:

Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
Grease sides with butter and line with paper.

Biscuit base:

Blitz crackers into fine crumbs in a food processor.
Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.

Filling:

Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes - it turns gelatinous.
Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
Place mango in food processor. Blitz until smooth.
Measure out 3/4 cup and reserve for mango jelly, set aside.
Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/2.5qt/10 cup+ capacity - Note 3). Blitz for 30 seconds or so until smooth.
Pour into cake pan. Refrigerate 3+ hours until top is set.

Mango Jelly:

Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
Pour over cheesecake filling. Tilt cake around to spread.
Refrigerate 12 hours+.
Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.

Decorations:

Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
Piled over the centre of the cheesecake.
Top with more chopped mango and passionfruit pulp. Serve and relish in praises!

Notes

* Any cream that can be whipped is fine to use here. There are some creams which are for pouring only. The tub should say if the cream is for whipping.
You'll need 3 large mangoes for this recipe - 2 for the Filling / Jelly topping, and 1 for decorating. Or you can use 450ml / 15 oz mango puree (this is what 700g / 1.4 lb fresh mango purees into, ie volume pureed is less than the weight).
I really like using Honey Gold mangoes for this because the flesh is a beautiful intense deep orange colour and it's really sweet. But any mango will work - as long as it's ripe! (Tip: Calypso mangoes which are prob the most mass produced / best value here in Australia look beautiful on the outside but are the least mangoey :) )
I use McKenzie's Gelatin Powder which is sold at Woolies, Coles, Harris Farms etc in Australia. If you are using packet powder, measure it out using teaspoons.
Key to using gelatin powder is to put water in a bowl with wide surface (not a jug) then sprinkle gelatin across surface. If you dump it, it clumps and you end up with lumps. Microwaving helps dissolve. If you end up with a few small lumps, that's ok. Squish them against wall in attempt to dissolve them otherwise pick them out.
Sheet Gelatin WARNING: A reader reported that she attempted this with De Oetker sheet gelatine and it did not work. I have seen other mango cheesecake recipes made using sheet gelatine, so I am wondering if it is just that particular brand. I have not tried this recipe with sheet gelatine, I use the powder.
FOOD PROCESSOR must be at least 2.5L/2.5 qts/10 cups+. If yours is not that big, transfer pureed mango into a large bowl, then blitz cream cheese, sugar, cream and gelatin in food processor, add to bowl and whisk VERY well. Don't forget to set aside mango puree for jelly topping!
Nutrition per serving, assuming 12 servings excluding Toppings.