Mango Cheesecake
A luscious, chilled no-bake cheesecake layered with sweet Queensland mango puree and a crisp biscuit base.
- Prep
- 30 min
- Cook
- 0 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •20 cm springform cake tin
- •Food processor
- •Electric hand mixer
- •Heatproof jug
- •Spatula
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 32 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 7 g
- calories
- 485 kcal
Instructions
- 1
Grease and line the base and side of a 20 cm springform tin with baking paper.
- 2
Combine the crushed biscuits and melted butter in a bowl until evenly moistened.
- 3
Press the biscuit crumbs firmly into the base of the tin and chill for 20 minutes.
- 4
Puree the flesh of two mangoes with the lime juice until completely smooth.
- 5
Sprinkle the gelatine powder over the boiling water in a jug, stirring briskly until fully dissolved.
- 6
Beat the softened cream cheese and caster sugar with an electric mixer until smooth and lump-free.
- 7
Beat in the mango puree and the warm dissolved gelatine until thoroughly combined.
- 8
Gently fold the whipped thickened cream through the mango cheese mixture using a spatula.
- 9
Pour the filling over the chilled biscuit base and smooth the top evenly.
- 10
Refrigerate the cheesecake for at least 6 hours or overnight until firmly set.
- 11
Slice the remaining mango and arrange over the set cheesecake with passionfruit pulp before serving.
Chef's tips
Ensure your cream cheese is completely at room temperature to avoid a lumpy filling. Stir the dissolved gelatine quickly into the puree mix so it disperses evenly before setting.
Ingredient substitutions
- gelatine powder → agar-agar powder dissolved and simmered briefly in water
- plain sweet biscuits → gluten-free sweet biscuits
Storage
Store covered in the refrigerator for up to 4 days.
Reheating
Serve chilled straight from the fridge; do not heat.
Common mistakes to avoid
- •Using cold cream cheese which causes stubborn lumps in the silky filling.
- •Adding boiling gelatine liquid directly to cold ingredients, causing stringy rubbery flecks.
- •Unmoulding the cheesecake before the gelatine has fully set in the centre.
Serving suggestions
Cooked Mango Cheesecake?
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