Description
This no-bake tropical mango cheesecake is a smooth, creamy, and refreshing dessert with a buttery biscuit crust, luscious mango cheesecake filling, and a glossy mango jelly topping. It’s the perfect treat for warm days, requiring no oven—just a little patience while it chills!
Ingredients
For the Crust:
- 2 cups (200g) graham crackers or digestive biscuits, crushed
- ½ cup (115g) unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 cup (240ml) mango puree (fresh or canned)
- 1 teaspoon (5ml) vanilla extract
- 1 cup (240ml) heavy cream, whipped
- 2 teaspoons (7g) gelatin or 1 tablespoon agar-agar
- ¼ cup (60ml) warm water
For the Mango Jelly Topping:
- 1 cup (240ml) mango puree
- 2 tablespoons (30g) sugar (optional, depending on mango sweetness)
- 1 teaspoon (3.5g) gelatin or ½ tablespoon agar-agar
- ¼ cup (60ml) warm water
Instructions
Prepare the Crust – Mix crushed biscuits with melted butter. Press firmly into a 9-inch (23cm) springform pan. Chill for 30 minutes.
Make the Filling – In a bowl, beat cream cheese and sugar until smooth. Add mango puree and vanilla extract. Dissolve gelatin in warm water and stir into the mixture. Gently fold in whipped cream. Pour over the crust and smooth the top. Refrigerate for at least 4 hours.
Add the Mango Jelly Topping – Dissolve gelatin in warm water. Mix with mango puree and sugar. Pour gently over the set cheesecake. Chill for another 2 hours until firm.
Serve – Garnish with fresh mango slices, passion fruit, or toasted coconut flakes. Slice and enjoy!
Notes
Use Ripe Mangoes for the Best Flavor – Fresh, ripe mangoes provide the sweetest and most vibrant taste. If using frozen or canned mangoes, drain any excess liquid to prevent a watery texture.
Chill Each Layer Properly – Allow the cheesecake filling to set for at least four hours before adding the mango jelly layer. The jelly should also chill for at least two hours to ensure a firm, smooth finish.
Dissolve Gelatin Completely – When using gelatin or agar-agar, make sure it is fully dissolved in warm water before mixing it into the cheesecake or topping. Undissolved gelatin can create lumps and affect the texture.
- Prep Time: 20 mins
- Cook Time: 6 hours