Mango Cheesecake No Bake (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons sugar (white)
02 -
100g melted unsalted butter
03 -
150g plain cookies (digestives, Graham Crackers, or Marie)
→ Filling
04 -
4 1/2 teaspoons gelatin powder
05 -
1/2 cup chilled water
06 -
700g mango pieces (2 large mangoes)
07 -
500g softened cream cheese (2 packs)
08 -
300ml heavy cream
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 -
1 teaspoon vanilla essence
14 -
2 passionfruits
15 -
300ml heavy cream, whipped
16 -
1 tablespoon sugar (white)
17 -
1 large mango, diced
# Instructions:
01 -
Take a 22cm springform pan and flip the base upside down. Cover with baking paper, allowing it to stick out a little, and secure. Lightly grease and line the sides.
02 -
Crush the cookies into very fine crumbs using a processor. Combine them with the melted butter and sugar, then press tightly into the bottom of the pan.
03 -
In a bowl, sprinkle gelatin powder over cold water. Let it sit for 5 minutes. Heat it in the microwave in short 15-second intervals until dissolved, then cool for a few minutes.
04 -
Blend the mango chunks until smooth, then keep 3/4 cup aside for the jelly. Take the leftover puree and mix it with cream cheese, sugar, cream, and gelatin until smooth. Pour the mixture into the prepared pan and refrigerate for at least 3 hours.
05 -
Dissolve gelatin as instructed earlier, then combine it with the reserved mango puree and lemon juice. Pour the mixture gently over the chilled cream filling. Let it firm up in the fridge for 12+ hours.
06 -
Decorate with whipped cream, mango cubes, and passionfruit right before serving.
# Notes:
01 -
Always use heavy (whipping) cream, not the pouring kind.
02 -
Honey Gold mangoes are ideal for their sweet flavor and vibrant color.
03 -
Sheet gelatin doesn’t work well for this dessert.
04 -
Your food processor should hold at least 2.5L for this recipe.