No Bake Mango Cheesecake
This mouthwatering cheesecake starts with a sweet Graham cracker base, topped with a mango cream cheese filling, and a layer of fresh mango gelatin is added on top. Served with whipped cream and additional fresh mango.
Servings 12
Ingredients
Cheesecake base:
- 2 cups Graham cracker crumbs - can also use Maria cookies or digestives
- 1/2 cup melted butter (113 grams or 4oz) can use salted or unsalted butter
Cheesecake filling:
- 4 teaspoons unflavored gelatin powder
- 16 oz cream cheese (450 grams) softened
- 1/2 cup granulated sugar (100 grams)
- 1 teaspoon vanilla extract
- 2 mangoes peeled, stone removed, and pureed
- 1 cup heavy cream 240 ml
Mango layer:
- 1 teaspoon gelatin powder
- 1 mango peeled, stone removed, and pureed
To serve:
- Additional whipped heavy cream for serving (optional)
- Additional diced mango for serving (optional)
Instructions
- Line the base of a 7-inch round springform tin with parchment paper. Set aside.
- Add the crushed Graham crackers and melted butter to a large mixing bowl.
- Mix until well combined, the mix should feel like wet sand. Then press it firmly into the base of the prepared springform tin. Transfer the tin to the fridge to begin chilling while making the filling.
- Add 1/4 cup (60 ml) cold water to a small mixing bowl, and sprinkle over the gelatin powder. Set aside for 10 minutes. After 10 minutes, microwave the gelatin mix for 20 seconds, or until the gelatin changes to a soft liquid. Set aside to cool.
- Add the cream cheese, granulated sugar and vanilla extract to the bowl of stand mixer. Beat on a medium speed using a flat beater attachment until the cream cheese is smooth. You can also use a handheld electric mixer.
- Add the heavy cream and the fresh mango puree and mix until combined.
- Add a few spoonfuls of the cheesecake mixture into the bowl with the gelatin and mix until well combined. Add this tempered gelatin mixture to the rest of cheesecake filling and mix well.
- Pour the mango filling over the cheesecake base, and return to the fridge for at least 2 hours, or until the surface of the cheesecake has set.
- To make the mango layer, add 1/4 cup (60 ml) of water to a small bowl, and sprinkle over the gelatin. Set aside for 10 minutes.
- Microwave the gelatin until just liquid. Set aside to cool for 5 minutes, before mixing through the mango puree. Pour the mixture over the chilled cheesecake, then transfer to the fridge to chill overnight, or for at least 6 hours.
- Decorate the cheesecake with more whipped cream and diced mango, if using, before serving.
Notes
- Use a food processor or blender to quickly crush the Graham crackers or Maria cookies and turn them into crumbs.
- If for any reason you can't find fresh mangoes, you can use canned mango puree or pulp. Use 1.5 cups of mango puree for the cheesecake filling and 3/4 cup for the mango layer.
- The additional whipped cream and diced mango used to decorate the cheesecake are completely optional, and the cheesecake tastes just as great without it. Consider adding a few tablespoons of powdered sugar to the whipped cream used for decorating to stabilize it.
- To easily remove the cheesecake from the springform in, gently run a butterknife or offset spatula around the inside edge of the tin before gently removing the springform outside of the tin. You can also line the edges with parchment paper for easy removal.
- This cheesecake can be made in a 7- or 9-inch round springform tin.
- Handheld beaters can be used in place of a stand mixer when making the cheesecake filling.
- The flat base of a drinking glass can help to press the cracker mixture into the tin.
- It’s very important to add a small amount of the cheesecake mixture to the gelatin, as this helps ‘temper’ the gelatin and ensure the gelatin will not lump once added to the cheesecake filling.