This ultimate creamy mango cheesecake will melt in your mouth. Recently I have been making non bake ones as I find them a bit lighter. Baked cheesecakes of course are outstanding as well but can be very heavy after a meal. So I tend to do this no bake ones more often.
Cheesecakes can be intimidating for non bakers, probably because they look so good. But really if you take a look at the instructions it is not too difficult. Baked cheesecakes can be a bit tough until you get the hang of them because they tend to crack in the oven. That’s another lesson 🙂
I used fresh mangoes for this one but it will work just fine with defrosted and drained frozen ones. Of course you can also use another fruit of your choice, strawberries, blueberries, kiwi, anything. So pick your favourite flavour and whip up a delicious dessert for some friends and family
Hope you try this recipe and enjoy it as much as my family did.
Happy Cooking!
PrintUltimate Mango Cheesecake
The Ultimate light creamy Mango Cheesecake!
- Prep Time: 30mins
- Cook Time: 30mins
- Total Time: 1 hour + 4 hours chill
- Yield: 8 servings 1x
- Category: Dessert
- Method: medium
Ingredients
Crust:
- 125 g Marie biscuits (or graham crackers)
- 70 g butter, melted
Cheesecake Layer
CREAM CHEESE LAYER:
- 250 g ripe mango, peeled and diced (1 1/2 cups, 1/4 cup for the topping)
- 1/4 cup water
- 1 tbsp gelatin powder
- 500 g cream cheese, softened
- 1/4 granulated (caster) sugar or bit more if you like sweeter
- 1 tsp lemon zest
- 1 tsp lemon juice
- 300 ml thickened (heavy) cream
Instructions
INSTRUCTIONS
- Grease 22 cm round springform cake pan. Line with baking paper. Set aside.
BASE LAYER:
- Place biscuits in a food processor and process into fine crumbs. Transfer to a bowl. Add melted butter. Stir to combine. Press this mixture onto the base of prepared pan. Refrigerate.
CREAM CHEESE LAYER:
- Clean the bowl of the food processor. Add mangoes and process to make smooth purée. Set aside.
- To make the gelatin mixture, boil 1/4 cup water in a saucepan. Sprinkle gelatin powder on top. Stir to dissolve gelatin. Set aside to cool.
- Place cream cheese and 1/4 cup sugar in a bowl. Beat until smooth. Add cooled gelatin. Using a spatula, fold in gently. Add lemon zest and lemon juice. Fold in gently. Set aside.
- Place cream and sugar in another bowl. Beat until soft peaks form. Add this to cream cheese mixture. Using a spatula, fold in gently. Add mango purée. Fold in gently.
- Pour onto the biscuit base. Smooth top.
- Spoon drop of mango puree on top then use a toothpick to drag through the mango puree to make a nice design.
- Refrigerate for about 4 hours.
