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no bake mango cheesecake is cut and a slice is served on a white plate

The Ultimate No Bake Mango Cheesecake Recipe

Jayanthy Asokan
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.
5 from 2 votes
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Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine Greece
Servings 1 7" cheesecake
Calories 2559.3 kcal

Equipment

Electric Hand Beater
Mixing bowl
Spatula
7 inch round springform cake pan
pie server

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.
    powder digestive biscuit for mango cheesecake.
  • To the fine biscuit powder, add melted butter and mix well until the melted butter is coated evenly.
    add melted butter to the powdered biscuit for the cheese cake base
  • 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.
    add powdered biscuit mixture in a springform pan and flatten the base and refrigerate for two hours

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)
    In a bowl of cold water, add gelatine and mix well. Let it sit for ten minutes
  • 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.
    scoop mango pulp and make puree in a food processor
  • 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
    beat cream until smooth consistency. Now add fresh cream and whisk for few seconds.
  • 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.
    finally add gelatine and whisk until it is combined
  • Pour the mango cream cheese filling over the biscuit layer and refrigerate. Let it set for six hours or overnight. I left it overnight.
    fill the mango cheesecake mixture to the chilled base and refrigerate for

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.
    for making mango jelly, add gelatine in a bowl of water and let it sit for ten minutes
  • Wait until the gelatine mixture comes to room temperature. Now add the gelatine to the mango puree and mix until combined.
    mix the gelatine in the mango puree
  • 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.
    Tilt the cake tin slightly to spread the jelly mixture
  • Remove the cheesecake from the pan and garnish it with cherry and mint leaves, and it is ready to serve.
    mango cheesecake is ready to serve

Nutrition

Serving: 1servingCalories: 2559.3kcalCarbohydrates: 194.2gProtein: 65.3gFat: 175gSaturated Fat: 94.7gPolyunsaturated Fat: 16gMonounsaturated Fat: 45gCholesterol: 458.5mgSodium: 2361.7mgPotassium: 1322.9mgFiber: 9.8gSugar: 93.8gVitamin A: 8860IUVitamin C: 94.8mgCalcium: 620.6mgIron: 7.6mg
Keyword mango cheesecake, mango, cheesecake, mango cheesecake recipe, no bake cheesecake, no bake,
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