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No Bake Mango Cheesecake
Isabella

No Bake Mango Cheesecake

A luxurious, refreshing, and tropical no-bake mango cheesecake featuring a buttery biscuit base, silky mango-infused filling, and a glossy mango jelly topping — all without turning on the oven.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: International
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g plain sweet biscuits (Marie, digestive, or graham crackers)
  • 100 g unsalted butter, melted
  • 2 tbsp white sugar
  • 700 g mango flesh (about 2 large mangoes)
  • 4 ½ tsp gelatin powder
  • 125 ml cold water (for blooming gelatin)
  • 500 g cream cheese, softened
  • 150 g caster sugar
  • 300 ml chilled whipping cream
  • ¾ tsp gelatin powder (for jelly topping)
  • 65 ml cold water (for jelly gelatin)
  • 1 tbsp fresh lemon juice
  • ¾ cup reserved mango puree
  • 300 ml whipping cream (optional topping)
  • 1 tbsp sugar (for whipped cream)
  • 1 tsp vanilla extract
  • 1 fresh mango, diced (optional)
  • 2 passionfruit, pulp only (optional)

Equipment

  • 22 cm springform pan
  • food processor
  • mixing bowls
  • microwave-safe bowl
  • measuring cups and spoons
  • rubber spatula
  • offset spatula (optional)

Method
 

  1. Prepare a 22 cm springform pan by flipping the base upside down, lining with baking paper, and lightly greasing the sides before adding paper strips. Chill in the fridge.
  2. Blend biscuits into fine crumbs, add melted butter and sugar, then press firmly into the pan to form the base. Chill while preparing the filling.
  3. Blend mango flesh until smooth. Reserve 3/4 cup for the jelly. Bloom gelatin in cold water for 5 minutes, then microwave in two 15-second bursts until dissolved.
  4. Blend remaining mango puree with cream cheese, caster sugar, whipping cream, and dissolved gelatin until silky. Pour over the chilled base and refrigerate at least 3 hours.
  5. Bloom remaining gelatin for the jelly topping, microwave to dissolve, then whisk with reserved mango puree and lemon juice. Pour gently over the set cheesecake and chill overnight.
  6. Unmold the cheesecake, slide onto a serving plate, and decorate with whipped cream, diced mango, and passionfruit if desired.

Notes

For the smoothest texture, use ripe, sweet mangoes and strain the puree if fibrous. Prepare the cheesecake 24 hours ahead for the best flavor and clean slices. Keep refrigerated until serving.