No Bake Mango Cheesecake
Indulge in the tropical goodness of this No Bake Mango Cheesecake, a creamy and refreshing dessert that's as easy to make as it is impressive to serve. Featuring a buttery digestive biscuit crust, a luscious cream cheese and whipped cream filling infused with fresh mango puree, and a glossy mango glaze, this cheesecake is the ultimate no-bake treat. With no oven required and just 30 minutes of prep time, it's perfect for summer gatherings or anytime you crave a fruity, velvety dessert. Garnished with vibrant mango slices and optional mint leaves, this recipe boasts stunning presentation and flavor in every chilled bite. Ideal for mango lovers, this show-stopping cheesecake is sure to become a hit at your next celebration!
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Recipe Information
Ingredients
- 200 grams Digestive biscuits
- 100 grams Unsalted butter, melted
- 400 grams Cream cheese, softened
- 200 milliliters Whipping cream
- 100 grams Powdered sugar
- 300 grams Fresh mango puree
- 10 grams Gelatin powder
- 50 milliliters Water (to bloom gelatin)
- 100 grams Fresh mango slices (for garnish)
- 5 grams Mint leaves (optional, for garnish)
Instructions
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and pounding with a rolling pin.
In a large bowl, mix the crushed biscuits with the melted butter until the texture resembles wet sand.
Press the biscuit mixture firmly into the base of a 9-inch springform pan to form an even layer. Refrigerate for at least 15 minutes to set.
Bloom the gelatin by sprinkling it over 50 milliliters of water in a small bowl. Let it sit for 5-10 minutes until it softens.
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
In a separate bowl, whip the whipping cream until soft peaks form, then fold it gently into the cream cheese mixture.
Heat the bloomed gelatin in the microwave for 10 seconds or until fully dissolved (do not let it boil). Allow it to cool slightly.
Mix the dissolved gelatin into the cream cheese mixture, ensuring it is evenly combined.
Fold in 200 grams of mango puree into the cheesecake mixture, reserving 100 grams for the glaze.
Pour the cheesecake filling over the chilled biscuit base, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
For the mango glaze, mix the reserved mango puree with 1 gram of gelatin (bloomed and dissolved) for a glossy finish. Spread the glaze evenly over the set cheesecake.
Decorate the cheesecake with fresh mango slices and optional mint leaves before serving.
Carefully remove the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
4400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.4 g | 422% | |
| Saturated Fat | 196.0 g | 980% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 316.6 g | 115% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 201.6 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1118 mg | 24% | |
*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.
