Mango Cheesecake
Delight your taste buds with this luscious no-bake Mango Cheesecake, a tropical dessert that’s as stunning as it is delicious! Featuring a buttery digestive biscuit crust and a creamy cheesecake filling infused with the vibrant sweetness of fresh mango puree, this recipe is a showstopper for any occasion. The smooth filling, set with dissolved gelatin, offers the perfect balance of rich cream cheese and light, fruity flavors, while the chilled base ensures a refreshingly cool bite in every slice. With minimal prep time and no oven required, this mango cheesecake is an easy yet elegant treat. Garnished with juicy mango slices and refreshing mint leaves, it’s the ultimate summer dessert your guests won’t forget. Perfectly sweet, beautifully balanced, and irresistibly tropical, this no-bake mango cheesecake will be a hit at your next gathering!
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Recipe Information
Ingredients
- 200 g Digestive biscuits
- 100 g Unsalted butter (melted)
- 300 g Cream cheese (softened)
- 200 ml Heavy cream
- 100 g Powdered sugar
- 250 ml Fresh mango puree
- 10 g Gelatin powder
- 50 ml Cold water
- 100 g Mango slices (for garnish)
- 5 leaves Mint leaves (for garnish, optional)
Instructions
Prepare the base: Add the digestive biscuits to a food processor and blend into fine crumbs. Transfer the crumbs to a mixing bowl and stir in the melted butter until well combined.
Press the biscuit mixture into the bottom of a springform pan (20 cm/8-inch diameter) to form an even base. Use the back of a spoon to flatten and compact the mixture. Chill in the refrigerator for 15 minutes.
In a small bowl, dissolve the gelatin powder in cold water and let it bloom for 5 minutes. Then, microwave it for 15-20 seconds to fully dissolve. Let it cool slightly.
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy using a hand mixer or whisk.
Gradually add heavy cream and continue beating until the mixture thickens and forms soft peaks.
Fold in the mango puree and dissolved gelatin into the cream cheese mixture gently until fully combined.
Pour the mango cheesecake filling over the chilled biscuit base, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until set.
Once set, remove the cheesecake from the springform pan and transfer it to a serving plate.
Decorate with mango slices and mint leaves. Slice and serve chilled.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 24.0 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 115 mg | 2% | |
*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.
