No Bake Mango Cheesecake

Mangoes are a yummy summer fruit that are always in abundance here in summer. This creamy no bake mango cheesecake is a lovely way to devour this delicious fruit.

Mango Cheesecake

With many family members having mango trees, we always have access to heaps of this yummy summer fruit. One of the ways we enjoy this fruit is in this delicious mango cheesecake.

There are a few steps, though they are not very hard steps. The decorating can be done however you wish. I tend to decorate with freshly whipped cream, mango slices and some passionfruit pulp, though you could add strawberries or raspberries if you desire.

This no bake mango cheesecake is a great addition to a summer bbq, picnic or pot-luck meal. It is one recipe that all mango and cheesecake lovers need to try!

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No Bake Mango Cheesecake

Course Dessert

Keyword Cheesecake

Prep Time 30 minutes

Cook Time 6 hours

Total Time 6 hours 30 minutes

Servings 12 Servings

Ingredients

Base

• 250 g Marie biscuits or other plain sweet biscuits
• 5 TBSP butter
• 2 TBSP caster sugar

Filling

• 500 g mango flesh
• 4 1/2 tsp gelatin powder
• 1/2 cup water
• 500 g cream cheese
• 1/3 cup caster sugar
• 300 ml whipping cream

Decorative Cream - Optional

• 300 ml whipping cream
• 1 TBSP icing sugar or powdered sugar
• 1 tsp vanilla extract
• mango pieces
• passionfruit

Instructions

Base

• Line a 22cm springform pan with baking paper.
• Place the biscuits into a food processor and blitz until all biscuits are crushed.
• Add the butter and sugar and blitz until mixed well.
• Press into prepared pan and place in the fridge for 30 minutes to set.

Filling

• In a microwavable bowl, add the water and sprinkle on the gelatine. Let sit for about 5 minutes.
• When ready, place the gelatine mixture into the microwave on high for 15 seconds. Stir and then repeat once more. Allow to cool before using.
• Place the mango into a food processor and blitz until it is smooth.
• Beat the cream cheese and sugar until creamy.
• Add the mango, cream and gelatine mixture and mix well.
• Pour over base and refrigerate for at least 5 hours.

Decorative Cream

• Add the cream, icing sugar and vanilla to a bowl and whip until soft peaks form.
• Decorate (or pipe) the top of the cheesecake with the cream.
• Top with mango slices and passionfruit pulp.

You may also like:

• Apple Turnovers
• Apple Crumble
• Banana, Mango and Raspberry Popsicles
• Raspberry and White Chocolate Cheesecake
• Blueberry Cheesecake
• Tim Tam Cheesecake
• Jelly Cheesecake Slice
• Chocolate Cheesecake Slice
• Cherry Ripe Cheesecake Slice