Mango Cheesecake No-Bake (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons granulated sugar
02 -
100g melted unsalted butter
03 -
150g plain biscuits (digestives, Graham Crackers, or Marie)
→ Filling
04 -
4 1/2 teaspoons gelatin powder
05 -
700g mango chunks (2 large mangoes)
06 -
300ml heavy cream for whipping
07 -
500g softened block cream cheese
08 -
1/2 cup chilled water
09 -
2/3 cup superfine sugar
→ Mango Jelly
10 -
1/4 cup chilled water
11 -
3/4 teaspoon gelatin powder
12 -
1 tablespoon fresh lemon juice
→ Toppings (Optional)
13 -
2 fresh passionfruit
14 -
300ml heavy cream, whipped
15 -
1 teaspoon vanilla essence
16 -
1 diced large mango
17 -
1 tablespoon table sugar
# Instructions:
01 -
Grab a 22cm springform pan and flip the base over so the bottom is flat. Cover the bottom with baking paper, press the locking ring on, and grease the inside walls. Let some paper edge stick out for easy handling.
02 -
Blend the biscuits into very fine crumbs. Stir in the melted butter and sugar until it’s like wet sand. Firmly press this mixture over the bottom of the pan.
03 -
Pour gelatin into a bowl over cold water and let it sit for 5 minutes to bloom. Heat in a microwave for 15-second intervals till dissolved, then let it cool slightly—about 5 minutes.
04 -
Blend up those mangoes until smooth and creamy. Hold back 3/4 cup of the puree for later. Blend the rest with the sugar, softened cream cheese, cream, and prepared gelatin until smooth. Pour this mix into your pan and chill for at least 3 hours.
05 -
Prepare gelatin like before, adding it to the reserved mango puree and lemon juice. Pour this jelly mixture over the chilled filling and refrigerate for 12 hours or more.
06 -
Just before serving, add whipped cream, the diced mango, and passionfruit over the top.
# Notes:
01 -
Whipping cream is necessary; avoid pouring cream
02 -
Honey Gold mangoes give the best taste and color
03 -
Stick to powdered gelatin; don’t swap for sheets
04 -
Use a food processor with a 2.5L bowl or bigger