No Bake Mango Cheesecake
Creamy no bake mango cheesecake with tropical flavors, light and refreshing dessert without the oven.
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Servings: 10 slices
Calories: 325kcal
Cost: $10–$12
Equipment
- 1 9-inch springform pan or cake pan with parchment
- 1 Food processor or rolling pin crush biscuits
- 1 Electric mixer / hand whisk mixing cream cheese & cream
- 1 Blender for mango puree
- 3–4 Mixing bowls 3–4, various sizes
- 1 Rubber spatula folding mixture
- 1 Measuring cups/spoons standard set
- 1 Small saucepan melt butter
Ingredients
Crust
- 200 g Digestive biscuits or graham crackers
- 100 g Butter unsalted, melted
Filling
- 400 g Cream cheese full-fat, softened
- 2-3 pcs Ripe mangoes blended into puree
- 250 ml Heavy whipping cream chilled
- 80 g Powdered sugar sifted
- 1 teaspoon Vanilla extract pure
- 10 g Gelatin powder or agar agar
- 100 ml Condensed milk sweetened
- 1 tablespoon Lemon juice fresh
- 1 pinch Salt optional
Instructions
- Crush biscuits, mix with butter, press in pan, chill.
- Blend ripe mangoes until smooth.
- Beat cream cheese + sugar until fluffy.
- Bloom & dissolve, fold in mixture.
- Add puree, vanilla, condensed milk, lemon.
- Beat cream to peaks, fold gently.
- Pour filling over crust, smooth top.
- Cover, refrigerate 6 hrs or overnight.
- Top with mango slices or coulis.
Notes
Chill for best texture and flavor. Top with fresh mango slices, whipped cream, or a tropical coulis for presentation.
Nutrition
Serving: 325g | Calories: 325kcal | Carbohydrates: 32g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 180mg | Potassium: 220mg | Fiber: 1g | Sugar: 22g | Vitamin A: 900IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 0.8mg