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No Bake Fruity Mango Cheesecake

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No Bake Fruity Mango Cheesecake
No Bake Fruity Mango Cheesecake
Course Desserts
Prep Time 20 min
Cook Time 5 min
Passive Time 40 chill time
Servings
Ingredients
Crust:
Filling:
Course Desserts
Prep Time 20 min
Cook Time 5 min
Passive Time 40 chill time
Servings
Ingredients
Crust:
Filling:
No Bake Fruity Mango Cheesecake
Instructions
  1. Crush the Crackers/Biscuits using a blunt object, blender, or food processor.
  2. Add them to a mixing bowl.
  3. Put the butter and the sugar in and mix until everything is well combined.
  4. It should resemble a wet, sandy mixture.
  5. Add the mixture to the base of a 14 cm spring-form pan or the container of your choice.
  6. Spread the filling out to about 2 cm thick.
  7. Using a spoon or spatula, press it down until it is smooth and flat.
  8. Remove the flesh of 4 mangoes from the skins.
  9. Place them in a blender.
  10. Pulse for a few seconds.
  11. Then, blend them on high speed for about a minute.
  12. In a separate bowl, combine the gelatin and the water.
  13. Mix until they are combined.
  14. Add the sugar and gelatin to the mango mixture.
  15. Stir until everything is incorporated.
  16. Set the mixture aside.
  17. Add the Philadelphia cream cheese, icing sugar and vanilla extract to a separate bowl.
  18. Mix until it is well combined with an electric mixer or spoon.
  19. A creamy mixture should form.
  20. Using an electric mixer or whisk, beat the whipping cream for 2 to 2 1/2 minutes.
  21. Add the cream cheese mixture into the whipped cream.
  22. Using a spatula, fold everything together so it is well combined and smooth.
  23. Add the cheese mixture over the Cracker/Biscuit mixture so it comes about 3/4 way to the top.
  24. Smooth it out using a tablespoon or spatula.
  25. Spoon the mango puree over the top and smooth it out.
  26. Slice the fourth mango into wedges.
  27. Using a sharp knife, make small slits, about 2 cm apart lengthwise down the wedges.
  28. Make another slit, in the opposite direction, halfway down the mango.
  29. Remove the pieces and place them on top of the mango puree.
  30. Start along the outside edge and fan them out to make a spoke effect.
  31. Add a few more pieces to the centre.
  32. Place the mango cheesecake in the fridge for 4 hours – overnight in the chiller is preferred.
  33. Remove the cheesecake from the fridge.
  34. Take a sharp knife and gently cut around the outside edge of the cake to loosen it from the spring-form pan.
  35. Remove the cake.
  36. Serve and enjoy your no bake mango cheesecake.
Recipe Notes

By David Hood.

MAIN MEALS
DESSERTS
SNACKS