Introduction
Indulge in the delightful flavors of summer with this exquisite No-Bake Mango Cheesecake. Perfect for those hot days when turning on the oven is the last thing on your mind, this recipe combines the creamy richness of cheesecake with the tropical sweetness of mangoes. Each bite is a burst of refreshing mango goodness, balanced perfectly with the smooth texture of cream cheese and a buttery biscuit base.
Ingredients:
For the Base:
200g digestive biscuits (about 2 cups crushed)
100g unsalted butter, melted
For the Filling:
500g cream cheese, softened (about 2 cups)
200ml heavy cream (about 1 cup)
200g powdered sugar (about 1 ½ cups)
2 ripe mangoes, pureed (about 2 cups puree)
1 tablespoon gelatin powder
1/4 cup cold water
For the Mango Glaze:
1 ripe mango, diced
1/4 cup water
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon gelatin powder
2 tablespoons cold water
Instructions:
Prepare the Base:
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
Transfer the crumbs to a bowl and mix in the melted butter until well combined.
Press the mixture firmly into the base of a 9-inch springform pan using the back of a spoon. Chill in the refrigerator while preparing the filling.
Make the Filling:
In a small bowl, sprinkle gelatin over 1/4 cup of cold water and let it sit for 5-10 minutes until it blooms.
In a mixing bowl, beat the cream cheese until smooth and creamy.
Add powdered sugar and beat until well combined.
Mix in the mango puree until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Microwave the bloomed gelatin for 10-15 seconds until melted, then quickly stir it into the mango mixture.
Gently fold in the whipped cream until evenly incorporated.
Assemble the Cheesecake:
Pour the mango cheesecake filling over the prepared biscuit base in the springform pan.
Smooth the top with a spatula.
Refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake sets.
Prepare the Mango Glaze:
In a small saucepan, combine diced mango, water, sugar, and lemon juice.
Simmer over medium heat until the mango pieces are soft and the mixture thickens slightly.
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it sit for 5 minutes.
Microwave the bloomed gelatin for 10-15 seconds until melted, then stir it into the mango mixture until smooth.
Allow the mango glaze to cool slightly.
Finish the Cheesecake:
Once the cheesecake has set, carefully pour the mango glaze over the top, spreading it evenly with a spoon or spatula.
Return the cheesecake to the refrigerator and chill for another 1-2 hours until the glaze is set.
Serve and Enjoy:
Before serving, run a knife around the edge of the springform pan to loosen the cheesecake.
Carefully remove the sides of the pan.
Slice the cheesecake into portions and serve chilled.
Introduction
Indulge in the delightful flavors of summer with this exquisite No-Bake Mango Cheesecake. Perfect for those hot days when turning on the oven is the last thing on your mind, this recipe combines the creamy richness of cheesecake with the tropical sweetness of mangoes. Each bite is a burst of refreshing mango goodness, balanced perfectly with the smooth texture of cream cheese and a buttery biscuit base.
Ingredients:
For the Base:
200g digestive biscuits (about 2 cups crushed)
100g unsalted butter, melted
For the Filling:
500g cream cheese, softened (about 2 cups)
200ml heavy cream (about 1 cup)
200g powdered sugar (about 1 ½ cups)
2 ripe mangoes, pureed (about 2 cups puree)
1 tablespoon gelatin powder
1/4 cup cold water
For the Mango Glaze:
1 ripe mango, diced
1/4 cup water
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon gelatin powder
2 tablespoons cold water
Instructions:
Prepare the Base:
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
Transfer the crumbs to a bowl and mix in the melted butter until well combined.
Press the mixture firmly into the base of a 9-inch springform pan using the back of a spoon. Chill in the refrigerator while preparing the filling.
Make the Filling:
In a small bowl, sprinkle gelatin over 1/4 cup of cold water and let it sit for 5-10 minutes until it blooms.
In a mixing bowl, beat the cream cheese until smooth and creamy.
Add powdered sugar and beat until well combined.
Mix in the mango puree until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Microwave the bloomed gelatin for 10-15 seconds until melted, then quickly stir it into the mango mixture.
Gently fold in the whipped cream until evenly incorporated.
Assemble the Cheesecake:
Pour the mango cheesecake filling over the prepared biscuit base in the springform pan.
Smooth the top with a spatula.
Refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake sets.
Prepare the Mango Glaze:
In a small saucepan, combine diced mango, water, sugar, and lemon juice.
Simmer over medium heat until the mango pieces are soft and the mixture thickens slightly.
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it sit for 5 minutes.
Microwave the bloomed gelatin for 10-15 seconds until melted, then stir it into the mango mixture until smooth.
Allow the mango glaze to cool slightly.
Finish the Cheesecake:
Once the cheesecake has set, carefully pour the mango glaze over the top, spreading it evenly with a spoon or spatula.
Return the cheesecake to the refrigerator and chill for another 1-2 hours until the glaze is set.
Serve and Enjoy:
Before serving, run a knife around the edge of the springform pan to loosen the cheesecake.
Carefully remove the sides of the pan.
Slice the cheesecake into portions and serve chilled.
Nutritional Information:
Calories: Approximately 350 kcal per serving
Protein: 5g
Carbohydrates: 30g
Fat: 23g
Fiber: 1g
Sugar: 22g
SmartPoints (WW): Each serving is approximately 7 SmartPoints.
This No-Bake Mango Cheesecake is not only a feast for the taste buds but also a treat for the eyes with its vibrant mango glaze. Whether you’re hosting a summer soirée or simply craving a tropical dessert, this recipe is sure to impress. Enjoy the creamy goodness of cheesecake paired with the lusciousness of mangoes in every delightful bite.