This summer delight, no-bake mango cheesecake, is an airy, creamy, and melt-in-your-mouth dessert. It is a three-layer cheesecake and eggless. This cheesecake is a perfect dessert to fulfill all your summer dessert dreams.
We await summer! You know, for what? It’s for the mangoes! Yes, we love all seasonal fruits, and mango is our favourite. My followers know it well. My family waits for the mango recipes I make. Among all the mango recipes, luscious no-bake mango cheesecakes are my family’s favourite.
Why’ll love this No Bake Mango Cheesecake
First and foremost, there is no baking needed for this recipe.
It has three layers to relish. Biscuit base, mango-flavoured cream cheese, and finally, jiggly mango jelly. Three different textures in one dessert.
It needs only a few ingredients for this recipe.
You can relish the natural mango flavour in every spoonful of this cheesecake.
Let’s talk about three layers of no bake mango cheesecake.
The Biscuit base
The first and foremost layer to prepare is the base. The base layer is just a crushed biscuit. Butter is added to bind the biscuit and holds it firm after refrigeration.
Middle Mango Flavoured Cream Cheese
The second layer is the creamy cheese layer. This layer is full of cheese combined with mango puree and gelatine. Gelatine helps to stabilize the dessert.
The Top layer is Mango Jelly
This layer is full of mango puree with gelatin. The finest, most beautiful mango jelly is the cherry on top of this mango cheesecake recipe.
Ingredients for Mango Cheesecake Recipe
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
Base Layer
- digestive biscuit
- melted butter
Middle Cream Cheese Layer
- cream cheese
- caster sugar
- mango puree
- fresh cream
- gelatine (unflavoured )
- water
Top Mango Jelly Layer
- mango puree
- lemon juice
- gelatine (unflavoured )
- water
Let’s talk about Gelatine
Gelatine ( unflavoured ) is a translucent, colourless, flavourless food ingredient commonly derived from collagen taken from animal body parts.
Types of gelatine
There are Two Types of Gelatine, (1) gelling and (2) non-gelling. They are also known as hydrolysed gelatine (non-gelling) and food-grade gelatine (gelling).
The difference between the two items is that they’re processed differently, resulting in powders with variable structural sizes.
Food-grade gelatin ( gelling ) can be used in cooking since it thickens the food contents. It is widely used in jellies, cheesecakes, sauces, desserts, etc.
Vegetarians, I’ll list some products for substitution for gelatine below, so please read the full post.
Step-by step preparation of no bake mango cheesecake recipe
For Biscuit Base
In a food processor, add the digestive biscuits and grind them to a fine powder. Transfer them to a mixing bowl.
To the fine biscuit powder, add melted butter and mix well until the melted butter is coated evenly.
In a 7″ springform, add the biscuit mixture. Press it evenly and smoothly with a base of a katori ( small bowl), as shown in the picture. Refrigerate the biscuit base for 30 minutes.
For middle cream cheese layer
Meanwhile, in a small bowl of water, add gelatine powder and mix well. Let it sit for ten minutes ( the gelatine mixture should look coagulated now. Heat it in a microwave or stovetop until it melts thoroughly. Let it cool before adding)
Scoop mango pulp (I used the Alphonso mango for this recipe) and add it to a food processor to make mango puree for the mango cheesecake.
In a separate mixing bowl, add cream cheese and beat for a minute until it turns creamy. Now add in the fresh cream and beat until it combines.
Then add the caster sugar, mango puree, and gelatine mixture and beat again for a few seconds at a low speed. Let it combines well.
Pour the mango cream cheese filling over the biscuit layer and refrigerate. Let it set for six hours or overnight. I left it overnight.
Top mango jelly
In a bowl of ( ½ cup ) cold water, sprinkle gelatine powder over the top and stir well. Let it sit for ten minutes. Then microwave for ten seconds to dissolve the gelatine, as we did for the cream cheese layer.
Wait until the gelatine mixture comes to room temperature. Now add the gelatine to the mango puree and mix until combined.
Wait until the mango gelatine mixture reaches room temperature. Take the cheesecake out of the refrigerator and pour the jelly mixture on top of the mango cheesecake. Tilt the cake pan slightly so that the mango jelly mixture spreads evenly. Refrigerate for two hours or until it sets. Do not place it in the freezer compartment. Otherwise, the jelly will turn crystallized.
Remove the cheesecake from the pan and garnish it with cherry and mint leaves. Now the ultimate mango cheesecake is ready to serve.
How to serve no bake mango cheesecake?
It is one of the best desserts on hot summer days and can relish any time. If you make it in a round pan, cut it into slices and serve. Top it with fresh mangoes or any berries before serving. Fresh fruits add a zing to the taste of the crunchy, smooth, no-bake mango cream cheesecake.
How to store no bake mango cheesecake?
You can store the cheesecake in a container covered with a lid and refrigerate it. I do not recommend to cling wrap, as it sticks to the delicate cheesecake. It stays fresh for up to a week, and I bet the cheesecake would be exhausted within a day as you couldn’t resist a piece.
Some mango recipes if you like to try
Substitution for Gelatine
If you can’t source gelatine and are vegan or vegetarian, try the substitute given below. I’ve already tried and tested these substitutes.
Agar-agar
Agar-agar is a gelling and thickening agent made from red algae. It is the best substitute for gelatine in desserts. It is also known as Japanese isinglass China grass, Ceylon moss, or Jaffna moss.
Corn Syrup
Corn syrup also helps the cheesecake to set perfectly and from cracking and makes the cake easier to cut into clean slices. Check out my No Bake Blurberry Mousse Cake where I used corn syrup for this recipe.
Pectin
Pectin is a natural fibre and is also an alternative to gelatine. It helps the dessert to retain its shape over time.
FAQ
No, it is not necessary! You can use any cake pan, loaf tin, or glasses (for individual servings). While using a loaf tin, use parchment paper as usual, with an extra few inches hanging out. It helps to pull the cheesecake easily out of the loaf pan.
Yes, use fruits of your choice.
You can use whipping cream. Reduce the quantity of sugar according to your taste.
Avoid using the fibrous mango variety. Use pulpy mango, though it is not sweet; adjust the sugar. Also, if the colour is not your liking, add yellow food gel.
I use Alphonso mangoes which are the pulpiest and sweetest variety.
If you’ve tried this recipe, don’t forget to rate the recipe and let me know your feedback in the comments below. I love hearing from you! Happy Cooking!
Recipe Card👇
The Ultimate No Bake Mango Cheesecake Recipe
Equipment
Ingredients
Base Biscuit Layer
- 12 digestive biscuits
- 2 tablespoon melted butter
Middle Mango Cream Cheese Layer
- 2 cups cream cheese
- ½ cup caster sugar
- ½ cup mango puree
- ¾ cup fresh cream
- 4½ teaspoon gelatine
- ½ cup water
Top Mango Jelly
- ½ cup mango puree
- 1 teaspoon lemon juice
- 2½ teaspoon gelatine
- ½ cup water
Instructions
Base biscuit layer
- In a food processor, add the digestive biscuits and grind them to a fine powder. Transfer them to a mixing bowl.
- To the fine biscuit powder, add melted butter and mix well until the melted butter is coated evenly.
- In a 7″ springform, add the biscuit mixture. Press it evenly and smoothly with a base of a katori ( small bowl), as shown in the picture. Refrigerate the biscuit base for 30 minutes.
For middle cream cheese layer
- Meanwhile, in a small bowl of water, add gelatine powder and mix well. Let it sit for ten minutes ( the gelatine mixture should look coagulated now. Heat it in a microwave or stovetop until it melts thoroughly. Let it cool before adding)
- Scoop mango pulp (I used the Alphonso mango for this recipe) and add it to a food processor to make mango puree for the mango cheesecake.
- In a separate mixing bowl, add cream cheese and beat for a minute until it turns creamy. Now add in the fresh cream and beat until it combines
- Then add the caster sugar, mango puree, and gelatine mixture and beat again for a few seconds at a low speed. Let it combines well.
- Pour the mango cream cheese filling over the biscuit layer and refrigerate. Let it set for six hours or overnight. I left it overnight.
Top mango jelly
- In a bowl of ( ¼ cup ) cold water, sprinkle gelatine powder over the top and stir well. Let it sit for ten minutes. Then microwave for ten seconds to dissolve the gelatine, as we did for the cream cheese layer.
- Wait until the gelatine mixture comes to room temperature. Now add the gelatine to the mango puree and mix until combined.
- Wait until the mango gelatine mixture reaches room temperature. Take the cheesecake out of the refrigerator and pour the jelly mixture on top of the mango cheesecake. Tilt the cake pan slightly so that the mango jelly mixture spreads evenly. Refrigerate for two hours or until it sets. Do not place it in the freezer compartment. Otherwise, the jelly will turn crystallized.
- Remove the cheesecake from the pan and garnish it with cherry and mint leaves, and it is ready to serve.
Nutrition
Leander Fernandes
Truly a decadent dessert
Love this
JAYANTHY
Thank you!
Sally
Can I use laef gelatin and what ratio
JAYANTHY
Yes, you can use leaf gelatine. For best result use two gelatine leaves for one teaspoon of powdered gelatine. All the best!