Chilled Mango Cheesecake
Indulge in the tropical bliss of this no-bake Chilled Mango Cheesecake, a creamy and refreshing dessert that’s perfect for warm weather or any special occasion. This easy-to-make recipe starts with a buttery digestive biscuit crust, providing a crunchy base for the luscious cream cheese filling. Fresh mango puree steals the spotlight, adding natural sweetness and a vibrant golden hue to the cheesecake, while a silky gelatin layer ensures a perfectly smooth and set texture. Topped with optional fresh mango slices and mint leaves, this show-stopping dessert is as visually stunning as it is delicious. Ready in just 30 minutes of prep time (with a no-cook process), this cheesecake is a stress-free way to impress your guests. Perfect for summer gatherings or as a light after-dinner treat, this mango-filled delight is a true crowd-pleaser!
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Recipe Information
Ingredients
- 200 grams Digestive biscuits
- 100 grams Unsalted butter
- 400 grams Cream cheese
- 250 ml Heavy whipping cream
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 300 ml Fresh mango puree
- 2 tablespoons Gelatin powder
- 4 tablespoons Water (for gelatin)
- 150 grams Fresh mango slices (optional, for topping)
- 5 leaves Mint leaves (optional, for garnish)
Instructions
Prepare the crust: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Melt the butter in a small saucepan or microwave, then mix it thoroughly with the biscuit crumbs until they form a sandy, slightly sticky consistency.
Press the biscuit mixture evenly into the bottom of a springform pan (about 8 inches in diameter). Use the back of a spoon or a flat-bottomed glass to compact the crust. Chill the crust in the refrigerator while preparing the filling.
In a small bowl, mix the gelatin powder with 4 tablespoons of water. Let it bloom for about 5 minutes, then heat gently in the microwave or a double boiler until fully dissolved. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, using a hand or stand mixer.
In a separate chilled bowl, whip the heavy cream until it forms medium peaks. Gently fold the whipped cream into the cream cheese mixture in three increments, being careful not to deflate the mixture.
Take half of the mango puree and mix it with the dissolved gelatin. Gradually fold this mango-gelatin mixture into the cheesecake batter until well combined and smooth.
Pour the cheesecake filling over the chilled biscuit crust, smoothing out the surface with a spatula.
Pour the remaining mango puree over the top of the cheesecake filling. Use the back of a spoon to spread it evenly, creating a glossy mango layer.
Cover the springform pan with plastic wrap or foil and chill in the refrigerator for at least 6 hours, or overnight, until fully set.
Once set, gently run a knife along the edge of the springform pan to release the cheesecake. Remove the outer ring and transfer the cheesecake to a serving plate.
Optionally, top the cheesecake with fresh mango slices and garnish with mint leaves before serving. Slice and enjoy!
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 26.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
