UPSIDE DOWN MANGO CHEESECAKE

There’s something incredibly nostalgic about mangoes for me. Maybe it’s the way summer always smelled like ripe mangoes in the house growing up—or how every family gathering somehow ended with mangoes being passed around the table, sliced and ready. So when I say I love mangoes, I really mean it. And this Upside-Down Mango Cheesecake? It’s my ultimate ode to mango season.

This isn’t your typical cheesecake. It’s no-bake, fuss-free, and honestly one of the most satisfying desserts to make—because the best part comes right at the end when you flip it over and reveal that golden biscuit crust on top, sitting perfectly over creamy mango-filled layers. It’s a little dramatic, a little playful, and ridiculously delicious.

The cheesecake itself is a dreamy combination of smooth cream cheese, whipped cream, sweet condensed milk, and white chocolate—all layered with fresh mango purée for that hit of sunshine in every bite. The crust, made with buttery digestive biscuits, lines not just the base but the sides of the tin too, which means when you flip it, you get this gorgeous cookie crown encasing the soft filling. It looks fancy, but trust me—it’s a lot easier than it sounds. No oven. No gelatin. No water bath. Just chill, flip, and wow.

I love serving this on a warm day, straight from the fridge with some extra mango chunks on the side, and watching people’s faces light up when they realize the cheesecake is upside down. It’s a small twist on a classic, but one that makes all the difference. If you’ve never tried an upside-down dessert before, this is your sign. And if you’re a mango lover like me… you’re in for a treat.

INGREDIENTS USED IN UPSIDE DOWN 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 upside down 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 upside down Cheesecake but you can use any cream cheese of your choice.

• Condensed milk

Condensed milk brings in a rich, creamy sweetness that balances the slight tang of cream cheese and complements the tropical mango flavor beautifully. Since it’s already thick and sugary, you don’t need to add extra sugar to the filling. Always taste your filling before layering—since mangoes vary in sweetness, you can slightly reduce or increase the condensed milk to suit your preference.

• White chocolate

When cooled, white chocolate helps firm up the cheesecake filling, providing structure without the need for gelatin. The fat content in white chocolate helps bind the ingredients together, ensuring a well-set filling that holds its shape when sliced.

EQUIPMENTS USED IN MAKING UPSIDE DOWN 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.

You require a whisk to make the cheesecake lump free and mix well. You also need spatulas to do the mixing. Finally, a 7-inch round springform pan to set the cheesecake is also needed.

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TIPS TO MAKE THIS UPSIDE-DOWN MANGO CHEESECAKE

1. Use the back of a spoon or a flat-bottomed glass to press the crust firmly into the pan for a stable base.
2. Ensure the cream cheese is at room temperature before mixing to avoid lumps in the filling.
3. Allow the melted white chocolate to cool slightly before adding it to the cream cheese. If it’s too hot, it may cause the mixture to seize or turn grainy.
4. Flip quickly but gently in one swift motion to avoid breakage.

UPSIDE DOWN MANGO CHEESECAKE

 

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Ingredients

• For the base
• 26 digestive biscuits
• ½ cup (113g), melted butter
• For the filling
• 1 cup (240g) cream cheese
• ¼ cup(45g) white chocolate
• ⅓ cup condensed milk
• 1 cup whipped cream
• 2 mangoes, pureed

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 a 7- inch round springform pan. Cover the sides also evenly with the biscuit base. Place it in the refrigerator to set while you prepare the filling.
3. ⁠In a mixing bowl, whisk together softened cream cheese, melted chocolate, condensed milk and whipped cream until it's smooth and creamy.
4. ⁠Pour half of the cheesecake filling over the set biscuit crust and spread out into an even layer.
5. ⁠Now add the mango puree evenly over the cheesecake layer and pour the remaining cheesecake feeling. Tap the pan a few times to even out the cheesecake layer.
6. ⁠Refrigerate the cheesecake for at least 8 hours, or overnight.
7. ⁠Flip the pan upside down on a plate and then open the springform pan. Serve the cheesecake in an upside-down form with the biscuit layer on top and filling at the bottom.

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If you like my Upside Down Mango Cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!