No-Bake Mango Cheesecake Recipe
User Reviews
4.6
No-Bake Mango Cheesecake Recipe
Description
The cheesecake base consists of finely crushed butter cookies mixed with melted butter, pressed evenly into a springform pan and chilled to set. The filling is made by whipping heavy cream to stiff peaks before folding in cream cheese, powdered sugar, and smooth mango purée. Gelatin soaked in water and melted is incorporated to help the filling set firmly without heat.
This no-bake method produces a delicate and creamy mango-flavored cheesecake with a crisp cookie foundation. Its fresh mango component offers bright, tropical notes complementing the rich creaminess. It is ideal as a chilled dessert during warm weather or whenever a light, fruity cheesecake is desired.
For best results, use heavy cream with at least 36% fat content for stability, and either fresh mango purée or canned unsweetened mango purée. Gelatin sheets or powder may be used interchangeably, following soaking and melting instructions carefully.
Ingredients
For the Base:
- 3.5 Ounces butter cookies i.e graham crackers, digestive biscuits
- 3.2 Ounces butter melted
For the Cream Cheese Filling:
- 7 Ounces Mango fresh or canned, *See Notes
- 7 Ounces heavy cream *See Notes
- 8 Ounces cream cheese
- 2.8 Ounces powdered sugar
- 1 Tablespoon + 1 Teaspoon gelatin see notes, unflavored
- 2.3 Ounces water
Instructions
Cheesecake Base:
- Place your cookies in a ziplock bag and close the bag. Smash the cookies into tiny crumbles by rolling with a rolling pin over the cookies.
- Pour the crumbled cookies into your spring form shape and spread out.
- Pour the melted butter into the crumbled cookies and start mixing everything. Do that until the cookie crumbles and the butter has become a crumble dough like base.
- Flatten the crushed cookie butter mix so that it's evenly covering, to form the base.
- Place the spring form with the cookie base into the fridge for at least 30 minutes so that the base hardens.
For the Cheesecake Filling:
- Blend the mango to a smooth pulp/ purée if you are using fresh mangoes.
- Whip the heavy cream until it's stiff (stiff peaks).
- Stir in sugar, cream cheese, and mango pulp and mix it all well into the mass.
- Add your gelatin into the water and let soak until soft. Take to the heat and allow the gelatin to melt.
- Once the gelatin is completely dissolved, take your cream cheese mango mass and add a small quantity of it into the still hot gelatin to temper the gelatin. Mix well.
- Pour the gelatin mixture into the mango cheesecake mass and mix the whole content.
- Get your spring form with the cookie base and pour the mango cheesecake filling into the spring form.
- Place in the fridge and let cool and set for 12 hours.
- Take out after it has set and carefully remove from spring form. Cut into slices and serve cold.
- You can use some mango bits to decorate your cheesecake.
Notes
- Use fresh mango purée or unsweetened canned mango purée for the filling.
- Whipping cream should have at least 36% fat for proper stability; add stabilizer if needed.
- Gelatin sheets or powder can be used to set the cheesecake; dissolve completely before adding.
- Chill the cookie base before adding filling to ensure firmness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 77g | |
| Calories | 237kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 61mg | 20% |
| Sodium | 166mg | 7% |
| Potassium | 74mg | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 870IU | 17% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 36mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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