Mango Cheesecake No Bake (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons granulated sugar
02 -
100g melted butter (unsalted)
03 -
150g plain cookies (like Graham Crackers, Marie, or digestives)
→ Filling
04 -
500g softened cream cheese (2 blocks)
05 -
300ml heavy whipping cream
06 -
2/3 cup superfine sugar
07 -
4 1/2 teaspoons powdered gelatin
08 -
700g mangoes, peeled and cubed (2 large ones)
09 -
1/2 cup cold water
→ Mango Jelly
10 -
1/4 cup chilled water
11 -
1 tablespoon fresh lemon juice
12 -
3/4 teaspoon powdered gelatin
→ Toppings (Optional)
13 -
300ml heavy whipping cream
14 -
1 diced mango (large)
15 -
2 passion fruits
16 -
1 teaspoon vanilla essence
17 -
1 tablespoon white sugar
# Instructions:
01 -
Grab a 22cm springform pan, flip the base upside down, and line it with paper so that extra hangs out the edges. Clip into place, and grease and paper the sides for easy release.
02 -
Crush the cookies into a fine crumb. Stir in butter and sugar until combined. Firmly press the mixture into the bottom of your pan.
03 -
Sprinkle the gelatin across the cold water in a bowl. Let it sit untouched for 5 minutes, then microwave in short 15-second intervals, stirring after each, until it melts. Allow to cool for another 5 minutes.
04 -
Blend mango until smooth, keeping 3/4 cup aside for later. Mix the rest with softened cream cheese, sugar, cream, and prepared gelatin. Once smooth, pour it into the pan and place in the fridge for at least 3 hours.
05 -
Repeat the gelatin prep with fresh water. Combine it with reserved mango puree and lemon juice, then pour gently over the set filling. Chill for at least 12 hours.
06 -
Before serving, layer the top with whipped cream and decorate with mango cubes and passionfruit pulp.
# Notes:
01 -
Always use heavy whipping cream; light cream won't work.
02 -
Honey Gold mangoes are perfect for their sweetness and vibrant color!
03 -
Avoid sheet gelatin, powder works better here.
04 -
A food processor of at least 2.5L is needed to avoid messy overflows.