Creamy No-Bake Mango Cheesecake
This no-bake mango cheesecake is a silky, refreshing dessert that requires just 30 minutes of hands-on prep. It features a creamy mascarpone and whipped cream filling with fresh mango puree on a buttery biscuit crust, topped with a glossy mango jelly. While the prep is quick, the cheesecake needs to chill for about 8 hours (overnight) plus 2 hours after adding the mango jelly topping to set perfectly—so plan ahead for a delicious, fuss-free treat!
Servings :10 people
Ingredients
Crust
- 200 grams digestive biscuits
- 6 tablespoons unsalted butter melted
Mango Puree
- 2 ripe fresh mangoes peeled and chopped
Filling
- 250 grams mascarpone cheese
- 250 ml full-fat thick cream
- ¾ cup castor sugar (extra-fine sugar)
- 1 tablespoon gelatin powder
- ¼ cup cold water
Jelly Topping
- 1 ripe mango peeled and pureed
- 1 tablespoon gelatin powder
- ¼ cup cold water
- Mango cubes from jelly mango, for garnish
Instructions
- Prepare the Tin: Line the base and sides of a springform cake tin with parchment paper, leaving some overhang for easy removal.
- Make the Crust: Crush the digestive biscuits finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with the melted butter until combined. Press the mixture firmly into the base of the prepared tin. Refrigerate while preparing the filling.
- Prepare the Mango Puree: Peel and chop 2 mangoes. Blend until smooth. Set aside.
- Bloom the Gelatin for Filling: Sprinkle 1 tablespoon gelatin powder over ¼ cup cold water in a shallow bowl. Let it stand for 5 minutes.
- Make the Filling: In a mixing bowl, beat mascarpone cheese, thick cream, and sugar with an electric mixer until smooth and creamy (do not overmix). Add the mango puree and mix gently to combine. Microwave the bloomed gelatin in short bursts (10-15 seconds), stirring until fully dissolved. Temper the gelatin by stirring a spoonful of the cheesecake mixture into the melted gelatin, then pour the gelatin mixture back into the bowl. Beat briefly until everything is fully incorporated.
- Assemble the Cheesecake: Pour the filling over the chilled crust and refrigerate for at least 8 hours or overnight until firm.
- Prepare the Mango Jelly Topping: Peel and puree 1 mango. Reserve some diced mango cubes for garnish. Bloom 1 tablespoon gelatin powder in ¼ cup cold water for 5 minutes. Microwave gelatin until dissolved. Stir gelatin into the mango puree and blend briefly until smooth. Pour the jelly over the set cheesecake and refrigerate for an additional 2 hours to set.
- Decorate and Serve: Top the cheesecake with a light dollop of whipped cream, scatter reserved mango cubes and berries, and drizzle any leftover mango puree if desired. Serve chilled.
Notes
Recipe Notes
- Make sure to bloom and fully dissolve gelatin to avoid lumps.
- Adjust butter in crust if it feels dry (add an extra teaspoon or two).
- Use ripe mangoes for best flavor; canned puree can be used but adjust sweetness.
- Overnight chilling ensures the best texture and clean slices.
Nutrition
Serving: 1servingCalories: 444kcalCarbohydrates: 41gProtein: 6gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 71mgSodium: 128mgPotassium: 165mgFiber: 2gSugar: 29gVitamin A: 1602IUVitamin C: 23mgCalcium: 77mgIron: 1mg
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