This creamy no-bake mango cheesecake was one of those must do's in respect to summer fruit and to those who work so hard to bring these juicy delicious seasonal treats to our table. What a way to celebrate summer! Let me start off by saying that this is the third mango dessert this week and the second cheesecake so I've been busy and I think there are some very happy people out there who were gracious enough to except my mango cheesecake gifts 🙂
The first cheesecake was decorated with berries and fresh mint leaves and I was super impressed but it didn't even make it to the pile of recipes I have waiting to be posted. However, I knew I had to do it again so when my husband asked for the 10th time have you take photos yet? I was exhausted enough to say just cut it already! By his second helping and brave compliments which were soon followed by the rest of the gang who received it I knew I had to sit down and cut me a large slice!
Creamy No-Bake Mango Cheesecake
There is cheesecake and then there is creamy cheesecake this is the latter. The mascarpone cheese combined with cream is a straight up winner. You cannot go wrong and you won't go wrong especially if you like cream in the form of cake because essentially that's what cheesecake is. That and my easy to follow steps below will have you serving a decadent slice of cake!
THE cake TOPPINGs
You will use one of the mangoes for the jelly that is poured over the cake once it has been in the fridge to set. You pour the jelly over the already set cake and then you return it to refrigerate until completely set. It takes a couple of hours so best leave it overnight if you can and it also gives you a much firmer slice if you leave it over night.
This is a simple freshly whipped cream that you can dollop on top of the cake. Use the back of a spoon to make smooth it out just a little so that you can get the mango pieces on top. Don't go mad with the topping it can cause a dent in the middle!
Mango cubes and a little mango puree on top if that's what you looking for. If you are going to want to do this then just make sure that you have a little mango puree aside for the top, even a quarter cup is enough. Or you will have to do another mango 🙂
Not sure about you but when I'm cooking or baking the last thing I want to do is eat?! I will taste as I go along yes but soon after that I am not hungry so I always wait for that moment of truth when I'm ready to dig in! So I sat me down and enjoyed a beautiful, soft, velvety, creamy and delicious slice of pure fluffily
LET'S TALK A LITTLE ABOUT HOW TO MAKE THIS MANGO CHEESECAKE
A few tips and suggestions that will help you!
Perhaps the biggest sense of feeling overwhelmed for someone who has not used gelatin before is using gelatin. That's why when making the video for this recipe I specifically left the part of mixing the gelatin in. You know when you post a video to Instagram your video is maxed at a point. I know there it will help somebody, hopefully.
Gelatin is used to firm up the cheesecake as well as the jelly that goes over this mango cheesecake so you can't leave it out.
It is essential to use baking paper it makes removing the cheesecake from the cake tin so much easier! Make sure that the layer of baking paper is cut out and in the pan before you start. When you are ready to pour the batter into the pan it's a smoother transition. If you are using paper around the inside of the sides of the tin then again, make sure there's a little bit left on the top so that you can hold it.
Who doesn't love biscuit crust when it's both easy and delicious!? I used a packet of digestives as per normal only because I actually really love these biscuits! I think in all the cheesecakes I've made on this blog they've been with digestives 🙂
There are many types to buy from Oreos and Marie's to Tennis (tennis biscuit cheesecake when my sister and I were young girls!) Oh goodness, the entire family was so sick of us and our cheesecakes:))) Anyway....
Check that the consistency is not dry. If you think your crust is dry, add a teaspoon or 2 of melted butter. However, these six tablespoons is more than ample! I measured it out perfectly because no one wants dry biscuit crust!
We have choices of all types of mangoes from canned to ready made pulp so the choice is yours. The idea of this recipe for me was to make use of the beautiful fresh and seasonal fruit. Adding it to a blender creates a pulp ready to use and the pieces are great for decorating the top of the cake.
JELLY LAYER OVER THE TOP OF THE MANGO CHEESECAKE
The process of making this is crazy simple! Mix the water and the gelatin just as you would do for the cake batter. Leave it to stand 5 minutes and into the microwave to heat and melt all the tiny granules. Pour it into the mango puree and pour over the cake.
MORE CHEESECAKE RECIPES
- Berry Mousse Mini Cheesecakes With A Hint of ‘Time For Cake’
- Easy Pecan Nut Chocolate Cheesecake
- Cheesecake, Baked Crust And A Creamy Filling
- Vegan Gluten Free Berry Cheesecake Recipe – Healthy and Delicious