Description
A creamy, no-bake mango cheesecake recipe perfect for busy families. Sweet, tropical, and stress-free to make.
Ingredients
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
Instructions
- Cake pan:
1. Use a 22 cm / 9″ springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
2. Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
3. Grease sides with butter and line with paper.
- Biscuit base:
1. Blitz crackers into fine crumbs in a food processor.
2. Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly – base only, not sides.
- Filling:
1. 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.
2. Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
3. Place mango in food processor. Blitz until smooth.
4. Measure out 3/4 cup and reserve for mango jelly, set aside.
5. 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.
6. Pour into cake pan. Refrigerate 3+ hours until top is set.
- Mango Jelly:
1. 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.
2. Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
3. Pour over cheesecake filling. Tilt cake around to spread.
4. Refrigerate 12 hours+.
5. Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
- Decorations:
1. Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
2. Piled over the centre of the cheesecake.
3. Top with more chopped mango and passionfruit pulp. Serve and relish in praises!
Notes
1) Whipping Cream:
Any cream labeled “for whipping” will work well here. Some creams are only for pouring and won’t whip properly, so always check the label before you buy.
2) Mangoes:
You’ll need about three large mangoes total: two for the filling and jelly layer, and one for decorating the top. If you prefer, you can use around 450 ml (15 oz) of store-bought mango puree instead. For reference, about 700 g (1.4 lb) of fresh mango usually purees down to that volume. Personally, I love Honey Gold mangoes for their deep orange color and natural sweetness, but any ripe mango will do just fine. Tip: Calypso mangoes, while common and affordable in Australia, often look gorgeous but taste milder than other varieties.
3) Gelatin:
I usually use McKenzie’s Gelatin Powder, which you can find easily at Woolworths, Coles, or Harris Farms in Australia. If you use packet gelatin, measure it out with teaspoons. The key is to sprinkle the powder evenly over water in a shallow bowl — never dump it all at once, or you’ll end up with lumps. Gently microwave it to help it dissolve completely. A few tiny lumps are fine; just press them against the side of the bowl or pick them out.
Note on sheet gelatin: Some readers tried using Dr. Oetker sheet gelatin and it didn’t work as expected for this recipe. I haven’t personally tested it with sheets, so I recommend sticking with powdered gelatin for best results.
4) Food Processor:
Make sure your food processor has a capacity of at least 2.5 liters (2.5 quarts or about 10 cups). If yours is smaller, puree the mango first, then transfer it to a large bowl. Next, blend the cream cheese, sugar, cream, and gelatin in the processor in batches, then mix everything together in the bowl and whisk very well. Don’t forget to set aside some of the mango puree for the jelly topping!
5) Nutrition Info:
Nutrition is estimated per serving, based on dividing the cheesecake into 12 slices, not including optional toppings.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American