Description
A luscious, no-bake mango cheesecake featuring a crunchy biscuit base, smooth mango cream cheese filling, and a glossy mango jelly topping. Perfectly chilled and topped with whipped cream and fresh tropical fruit, this recipe serves 12 and requires just 30 minutes of active prep time.
Ingredients
Scale
Biscuit Base
- 150 g / 5 oz Arnott’s Marie Biscuits (17 crackers) or digestives, Graham Crackers, or other plain sweet biscuits
- 100 g / 3.5 oz unsalted butter, melted
- 2 tbsp white sugar
Cheesecake Filling
- 700 g / 1.4 lb mango flesh (from 2 large mangoes)
- 4 1/2 tsp gelatin powder
- 1/2 cup / 125 ml cold tap water
- 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
- 2/3 cup / 150 g caster sugar (superfine white sugar)
- 300 ml / 10 oz whipping cream
- 3/4 tsp gelatin powder
- 1/4 cup / 65 ml cold tap water
- 1 tbsp lemon juice
Mango Jelly Topping
- Reserved 3/4 cup mango puree (from filling preparation)
- 1 tbsp lemon juice
- 3/4 tsp gelatin powder
- 1/4 cup / 65 ml cold tap water
Decoration
- 300 ml / 10 oz whipping cream
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit, pulp scooped out
Instructions
- Prepare the Cake Pan: Use a 22 cm / 9″ springform pan and turn the base upside down to make removal easier later. Place a square sheet of baking paper on the base and secure it in the pan with excess paper hanging over the sides. Grease the sides with butter and line them with baking paper for a smooth finish.
- Make the Biscuit Base: Blitz the Arnott’s Marie biscuits in a food processor until they become fine crumbs. Add melted butter and white sugar, then blitz again until well combined. Pour the mixture into the prepared cake pan and press down firmly to form an even base, focusing on the bottom only.
- Prepare Gelatin for Filling: Sprinkle 4 1/2 tsp gelatin powder evenly over 1/2 cup (125 ml) cold tap water in a heatproof bowl without dumping it in one spot. Let it sit for 5 minutes until it becomes gelatinous. Microwave twice for 15 seconds on high, stirring between to help dissolve the gelatin. Allow to cool for 5 minutes.
- Make Mango Puree: Place 700 g mango flesh into a food processor and blitz until smooth. Reserve 3/4 cup of this puree for the mango jelly topping and set aside.
- Prepare Cheesecake Filling: In the same food processor, add softened cream cheese, 300 ml whipping cream, caster sugar, and the gelatin mixture. Blitz for about 30 seconds until smooth and fully combined.
- Assemble Cheesecake Filling: Pour the smooth filling mixture over the biscuit base in the cake pan. Refrigerate for at least 3 hours until the top is set.
- Mango Jelly Preparation: In a separate bowl, sprinkle 3/4 tsp gelatin powder evenly over 1/4 cup (65 ml) cold tap water and let stand for 5 minutes. Microwave twice for 10 seconds each, stirring until dissolved and then let cool for 5 minutes. Combine the reserved 3/4 cup mango puree with 1 tbsp lemon juice, pour over the gelatin mixture, and whisk well.
- Add Mango Jelly Topping: Carefully pour the mango jelly over the set cheesecake filling and gently tilt the pan to spread it evenly. Refrigerate for at least 12 hours to fully set the jelly.
- Remove Cheesecake from Pan: Release the sides of the springform pan and use the overhanging baking paper to slide the cheesecake onto a serving plate. Then carefully peel the paper out from underneath.
- Make Whipped Cream Decoration: In a bowl, whip 300 ml whipping cream with 1 tbsp white sugar and 1 tsp vanilla extract until softly whipped and fluffy.
- Decorate the Cheesecake: Pile the whipped cream over the center of the cheesecake. Top with cubed mango and the pulp from 2 passionfruits for a fresh, tropical finish. Serve chilled and enjoy!
Notes
- Use a springform pan with a removable base lined with baking paper for easy removal.
- Microwaving the gelatin in short bursts with stirring helps it dissolve well without overheating.
- Superfine caster sugar dissolves better for a smooth filling texture.
- You can substitute the Arnott’s Marie Biscuits with other plain sweet biscuits like digestives or Graham crackers.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Refrigeration times are important to fully set the cheesecake and jelly layers.
