The BEST No-Bake Mango Cheesecake Recipe | So Easy!

By The Cooking Foodie · 420 min

Ingredients

Instructions

1. Crush the biscuits into fine crumbs in a food processor or a zip-top bag. Mix in the melted butter until it looks like wet sand. If it feels too dry, add 1 tablespoon of milk.
2. Press firmly into the base of a 23 cm (9-inch) springform pan. Chill in the fridge while you make the filling.
3. If using fresh mango, blend until completely smooth. Measure out 500 g for the filling and 300 g for the topping, and set the topping aside.
4. Sprinkle the gelatin over the cold water in a small bowl and leave for 10 minutes until fully bloomed.
5. In a large bowl, beat the cream cheese until smooth and lump-free. Add the cold heavy cream and whip until soft peaks form.
6. Melt the white chocolate in short bursts in the microwave, stirring until smooth.
7. Add the melted white chocolate (it must not be hot), the 500 g mango puree, lemon juice, lemon zest and vanilla. Mix until fully combined and silky.
8. Melt the bloomed gelatin in the microwave for about 10 to 15 seconds. Stir in a few tablespoons of the cheesecake mixture, then pour this back into the main bowl and mix well.
9. Pour the filling over the crust and smooth the top. Refrigerate for at least 6 to 8 hours, preferably overnight, until fully set.
10. Put all the topping ingredients in a saucepan and cook until thickened, about 4 to 5 minutes. Turn off the heat and let cool. Spread over the cheesecake and refrigerate until serving.

Summarized from The Cooking Foodie's video. Watch it for the details.

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LemonMilkCreamHeavy creamCream cheeseMangoWhite chocolateGraham cracker