This delicious no-bake mango cheesecake is the summeriest dessert you’ll ever make. The recipe is very easy to make and requires less than 10 ingredients. What could be better than a silky cheesecake combined with sweet mango?
After spending a week in paradise (aka the Maldives) and eating the most delicious fruits, I couldn’t bear to be back in grey and cold London. I needed some sunshine in my life! Now, I can’t control the weather… but what could be better than a bright and summery dessert?
Mango is my favourite fruit. If anything has mango as an ingredient – I need it (no joke, just last week I bought a new bottle of vinegar just because it had mango as an ingredient). So, deciding on the flavour combinations for this no-bake mango cheesecake was a bit of a no-brainer.
Secondly, I think I’ve mentioned this before, but I always save pastry scraps after baking my tarts. I recently spotted my jar was nearly overfilling with pastry leftovers. So it was time to use them… and the best usage scenario is, of course, a base for the most delicious and creamy cheesecake.
So, here we are, with the combination of dreaming about the beautiful Maldives, being crazy about mangos and needing to use the pastry scraps. The most sensible solution to me (naturally!) was a no-bake mango cheesecake.
No-bake Mango Cheesecake Tips
Making a silky and delicious no-bake cheesecake is the easiest task ever. The only thing I would say, is that you need to plan it in advance, to have time to set all the delicious layers.
- For simplicity, to make the cheesecake base, you can use cookies (such as Digestives). Alternatively, you can follow my example and use scraps from your previous pastry bakes.
- I like to add a little gelatine to the cheese layer. This will help you set the mixture and create the right structure for this amazing cake.
- Mix the cheese layer well. You need to get a smooth and silky mixture. Use a whisk to achieve this texture.
- Because I couldn’t find juicy and sweet mangos in my local shop, I opted for mango puree as my main ingredient. However, you can use fresh mangos as well. You’ll need 1 mango for the cheese layer and 2 mangos for the top layer.
- Decorate the cake with fresh mango slices, passion fruits, berries and mint leaves.
No-bake Mango Cheesecake Recipe Swaps
As you might imagine, you can change a lot of the ingredients in this cake and still end up with the most delicious dessert. Here are some swaps:
- Instead of using mango puree, you can use any berries. Just heat them up in a saucepan with a little bit of sugar and let the berries break-down and get juicy. After that, just add the gelatine sheets and pour the jelly onto your cream filling.
- For the cream filling, you can add mascarpone cheese for a silky and velvety finish. It’s super indulgent and crazy delicious.
- For the base of your cheesecake, you can bake the biscuits from scratch and crumble them up.
- If you’re vegetarian, feel free to swap gelatine with agar agar. Just follow the instructions on the pack.
If you’re searching for easy dessert inspiration, check out these delicious recipes:
Tiramisu with Lemon Curd and Limoncello
Jelly Cake with Watermelon and Cherries
Vegan Panna Cotta with Strawberry Jam
Chocolate Tiramisu with Amaretto Liquor
Recipe
Ingredients
Base:
150g biscuits
80g melted butter
Cream filling:
200ml mango puree (I used this one)
10g gelatine
200ml double cream
250g cream cheese
½ mango
2 tablespoons icing sugar
Mango jelly:
300ml mango puree
2 passion fruits
5g gelatine
Method
Make the base:
- Add the biscuits into a food processor and blitz everything until you get a crumbly texture.
- Melt the butter and pour it onto the biscuits. Mix everything together.
- Add the biscuit base into your Mason jars or cake tin (1cm thick) and pack it in very tightly.
- Leave them in the fridge for at least 30 minutes.
Prepare the cream filling:
- Heat the mango purée with the gelatine until the granules dissolve (but don’t let it reach full boiling point).
- After the gelatine has fully dissolved, leave the mixture to cool down.
- In a separate bowl, add the cream cheese, double cream and icing sugar. Use a hand mixer or standing mixer to mix everything together until you end up with a smooth paste.
- Cut the mango into small cubes and add them into the cream cheese filling.
- Add the mango purée and mix everything together.
- Add the cream filling on top of the biscuit base. Let it cool down in the fridge for at least 2 hours.
Prepare the mango jelly:
- Heat the mango purée with the gelatine until the granules dissolve (again, don’t let it reach boiling point).
- Scoop-out the insides of the passion fruits and mix with the mango purée.
- Pour the mango jelly onto the cream filling.
- Leave the cheesecake in the fridge for at least two hours (or overnight).
- Serve your cheesecake chilled, with the rest of the mango slices and mint.
