No-Bake Mango Cheesecake
Servings: 8–10
Prep Time: 30 mins
Chill Time: 6 hours or overnight
No baking required
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Ingredients
For the Crust
1 ½ cups graham cracker crumbs (or digestive biscuits)
¼ cup brown sugar
½ cup unsalted butter, melted
For the Cheesecake Filling
2 cups cream cheese (room temperature)
1 cup mango purée (fresh or canned)
½ cup powdered sugar
2 tsp vanilla extract
1 tbsp lemon juice
1 cup heavy whipping cream (cold)
2 tsp unflavored gelatin
2 tbsp water (to bloom gelatin)
For the Mango Jelly Layer
¾ cup mango purée
1 tsp unflavored gelatin
2 tbsp water
Topping
1 cup fresh diced mango
Mint leaves (optional)
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Instructions
Step 1: Make the Crust
1. Mix graham crumbs and sugar in a bowl.
2. Add melted butter and stir until well combined.
3. Press firmly into the base of a springform pan (8-inch).
4. Chill in the fridge for 20 minutes.
Step 2: Cheesecake Filling
1. Bloom 2 tsp gelatin in 2 tbsp cold water; let sit for 5 minutes, then microwave for 10–15 seconds until dissolved.
2. In a bowl, beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
3. Add mango purée and mix well.
4. Add the melted gelatin and mix again.
5. In a separate bowl, whip heavy cream to stiff peaks.
6. Fold whipped cream into mango mixture gently until smooth.
7. Pour over chilled crust and smooth the top.
8. Chill for 1–2 hours before adding jelly.
Step 3: Mango Jelly Layer
1. Bloom 1 tsp gelatin in 2 tbsp water, microwave until melted.
2. Stir into ¾ cup mango purée until combined.
3. Gently pour over the cheesecake layer.
4. Chill for at least 4 more hours or overnight until set.
Step 4: Decorate
1. Once fully set, remove cheesecake from the pan.
2. Top with fresh diced mango and mint leaves.
3. Slice and enjoy chilled!