Indulge in a tropical delight with our no-bake mango cheesecake crowned with a luscious mango jelly layer. Dive into the creamy decadence of smooth cheesecake, paired with a delicate mango jelly topping that adds a burst of fruity freshness in every spoonful. It’s a tropical symphony of flavors that will transport your taste buds to sunny shores and endless summer days.

WHAT YOU’LL LOVE ABOUT THIS

• No bake
• Show stopper dessert
• Easy process
• Eggless

INGREDIENTS USED IN NO BAKE MANGO CHEESECAKE

• DIGESTIVE BISCUITS

A cheesecake is incomplete without a biscuit base. The texture of digestive biscuits adds a pleasant crunch to the crust, creating a contrast to the smooth and creamy cheesecake filling. Digestive biscuit crusts are well-suited for no-bake desserts, as they provide stability without requiring baking. The combination of biscuit crumbs and a binding agent, usually melted butter, creates a cohesive and stable crust that sets well in the refrigerator.

• MELTED BUTTER

Melted butter serves as a binding agent for the crust. When combined with crushed digestive biscuits or graham crackers, it creates a mixture that sticks together, helping to form a cohesive and solid base for the cheesecake. As the no-bake mango cheesecake chills in the refrigerator, the melted butter solidifies, helping the crust set. This ensures that the crust maintains its form and provides a stable base for the creamy cheesecake filling.

• WHIPPING CREAM

The main ingredient that gives the cheesecake its entire structure and base is the whipping cream. Whipping cream is whipped up to stiff peaks before any other ingredient is added to it so that it maintains its light and airy texture. This makes the cheesecake get its real texture and feel. I have used this whipping cream to make this recipe.

• CREAM CHEESE

Since it’s a cheesecake recipe, it can’t go without adding the main ingredient for cheesecake, which is the cream cheese. Cream cheese adds the smoothness and extra creamy texture to the cheesecake and makes it more flavourful. I have used D’lecta cream cheese to make this No Bake mango Cheesecake but you can use any cream cheese of your choice.

EQUIPMENT USED IN MAKING NO BAKE MANGO CHEESECAKE

 A few kitchen staples that should always be there in the kitchen are mentioned below:

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

An electric beater is necessary to whip the cream and  blend all the ingredients into a smooth cheesecake batter.

You also need a few mixing bowls to combine the biscuit base and cheesecake batter. You also need spatulas to do the mixing.

Finally, a solid utensil in which you’ll refrigerate the cheesecake is also required. I used a 1500ml oval dish to set the cheesecake.

RELATED RECIPES FROM THE BLOG

1. NO BAKE BISCOFF CHEESECAKE

2. NO BAKE STRAWBERRY CHEESECAKE

3. HAZELNUT CHEESECAKE

TIPS TO MAKE NO BAKE MANGO CHEESECAKE 

1. Whip the cream till stiff peaks are achieved. Do not over whip or under whip or you’ll not get the desired texture.
2. Use softened cream cheese so that the final cheesecake batter doesn’t have lumps.
3. Use an electric beater to bring everything together.
4. You can also experiment with cookie crusts for added flavour by using oreo biscuits, Biscoff biscuits, etc.
5. Chill the crust in the refrigerator for about 15-30 minutes before adding the filling. This helps the crust set and prevents it from becoming too soggy.
6. Gently fold the whipped cream into the cream cheese mixture to maintain the light and fluffy texture. Use a spatula and make sure to incorporate the ingredients thoroughly without deflating the whipped cream.

NO BAKE MANGO CHEESECAKE

 

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Ingredients

• For the base
• 20-25 digestive biscuit
• ¾ cup butter, melted(175 grams)
• For the cheesecake batter
• 1+ ½ cup cream cheese (345 grams)
• 1 cup mango puree
• 1+ ½ cup whipped cream (3/4 cup whipping cream, beaten to stiff peaks)
• Mango jelly, for topping

Instructions

1. Grind the biscuits into fine crumbs and mix it with melted butter until it resembles wet sand.
2. Press the biscuit mixture into the bottom of an oval dish. Place it in the refrigerator to set while you prepare the filling.
3. In a mixing bowl, whisk together softened cream cheese, mango puree and whipped cream until it's smooth and creamy.
4. Pour the cheesecake filling over the set biscuit crust in the oval dish and spread out into an even layer.
5. Refrigerate the cheesecake for at least 7-8 hours, or until it's firm.
6. Lastly make the mango jelly as per the instructions given behind the pack.
7. Pour over the mango jelly mix with the help of the back of the spoon.
8. Refrigerate again till jelly sets completely and enjoy!

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