A beautiful No-Bake Mango Cheesecake! When you really want to impress your guests, try this lovely no-bake mango rose cheesecake, a gorgeous dessert that makes a beautiful addition to any special occasion. It’s much easier than you think!
WHAT IS NO-BAKE CHEESECAKE?
As the name implies, a no-bake cheesecake is not baked and “sets” by chilling in the fridge as it contains gelatin as a thickening agent. A no-bake cheesecake is typically made with a press-in cookie crust, a cheesecake filling, and an optional topping. A great thing about no-bake cheesecake is that you can use a wide variety of different toppings on the cheesecake.
About mango cheesecake Recipe
This lovely no-bake mango cheesecake is made of a buttery biscuit base topped with a thick layer of cream cheese, and an orange jelly layer, and then finished with a beautiful mango rose. The mango rose is very easy to create, yet looks impressive on the cheesecake.
The delicious cream cheese filling is made with cream cheese, yogurt, and fluffy whipped cream. I added a minimum amount of sugar to make it less sweet so as to emphasize the natural sweetness of the fresh mangoes.
how to make no-bake mango cheesecake
Ingredients and substitutes
Cream Cheese: Use any full-fat cream cheese.
Yogurt: I used strained yogurt. You can also use Greek yogurt or sour cream. If you don’t have yogurt, substitute it with more cream cheese.
Whipping cream: Use any full-fat whipping cream.
Sugar: You may reduce or increase the amount of sugar to your personal preference.
Gelatin: You can substitute gelatin sheets for powder.
Mangoes: Use fresh mangoes that are ripe, but firm enough to slice thinly.
the pan
Use a spring-form pan or removable bottom pan (loose bottom pan) for easy removal later. I used an 18 cm removable bottom pan. If using a bottomless cake ring, do not forget to put the cake board at the bottom. Use parchment paper around the edge of your cake pan or ring so as to ease the removal of your cheesecake.
Cookie Crust
No-bake cheesecakes usually have a cookie crust. You just need 2 ingredients to make the crust, cookie crumbs, and melted butter but you can also add a little bit of sugar for sweetness.
Graham crackers or digestive biscuits are most commonly used for a cheesecake base. Feel free to use any type of cookie crumbs you like the most. You can also blend in some nuts as well if you like a rich crust.
If you don’t have any cookies on hand, you can make cheesecake crust even with bread crumbs. Just combine pulsed bread crumbs with melted butter and sugar, and you have a great alternative for a cookie crumb crust.
Make sure to chill the crust for at least 30 minutes before filling it.
Useful Tips
All your ingredients must be full-fat to make a firm cheesecake.
Make sure the whipped cream and the bowl are thoroughly chilled, so it will easily whip to stiff peaks.
If the cream cheese is cold, it will be difficult to beat the cream cheese until it is smooth and creamy. So make sure to put cream cheese on the countertop for about a few hours to come it to room temperature.
Storing Suggestions
This mango cheesecake is at its best made one day ahead. It will keep in the fridge for about 2 days. Keep the cake refrigerated. It will start to melt if you leave the cake at room temperature for too long.
MORE CHEESECAKE RECIPES
I am a big fan of cheesecake and I have tried pretty much many cheesecake recipes. I have shared several cheesecake recipes on this blog and many more to come…
No-Bake Mango Cheesecake
Step-by-Step Recipe
Equipment: 18 cm spring-form pan or removable bottom pan
Prep Time: 30 mins
Resting Time: 6 to 8 hours
Total Time: about 8 hours
Servings: 8 slices
Ingredients
For bottom crust
150 g cookies
50 g butter, melted
For the cream cheese layer
200 ml whipping cream, chilled
80 g white granulated sugar, divided
200 g cream cheese, softened
100 g strained yogurt or Greek yogurt
1 tablespoon lemon juice
5 g gelatin powder
50 ml water
For Jelly Layer
200 ml orange juice
5 g gelatin powder
50 ml water
For Mango Rose
4 medium ripe mangoes, peeled and sliced
For Honey Glaze
2 tablespoon honey
1 teaspoon warm water
Prepare the pan
Grease the base and sides of the spring-form pan or removable bottom pan with butter and line with baking paper.
Prepare crust
Pulse the cookies in a food processor until it resembles crumbs. Add melted butter and pulse to combine. Or put the biscuits in a zip lock bag and crush them with a rolling pin and mix crumbs with butter.
Pour the crumbs into the prepared cake pan. Press over the base of the pan firmly and evenly using a back of a spoon or a glass. Place in the fridge to chill and set while preparing the filling.
Prepare the cheesecake layer
First, prepare the whipped cream. Make sure the whipped cream and the bowl are thoroughly chilled, so it will easily whip to soft peaks.
Whip the whipping cream with sugar (40 g) until foamy and soft peaks form. And, set aside.
Use a food processor if you have one. That’s the easiest and fastest way to make the cheese mixture.
Place the cream cheese, yogurt, sugar (40 g), and lemon juice in a food processor. Process for 30 seconds or longer until smooth.
OR use an electric mixer to beat the cream cheese, yogurt, lemon juice, and sugar in a bowl until smooth and creamy. Make sure there are no lumps.
Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Then heat gently in the microwave for 15 seconds and stir until dissolved and clear.
Now you are ready to make the cheese mixture.
Add the dissolved gelatin to the cheese mixture and beat for about 20 seconds.
Fold in the whipped cream until well combined.
Take out the prepared crust from the fridge and pour the cheese mixture on top of it. Refrigerate for about 4 hours or until the top is set. You can also let it set overnight if desired.
Prepare the orange juice layer
Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Then heat gently in the microwave for 15 seconds and stir until dissolved and clear.
Heat the orange juice gently in the microwave for about 30 seconds. Add gelatin and mix well.
Take out the pan from the fridge. Make sure the cheese layer is completely set and that the juice mixture is cooled before pouring it onto the first layer.
Gently pour the orange juice on top of the cheese layer. Refrigerate for about 2 hours or until the top is set.
Prepare the mangoes for making the roses
For making mango rose you will need 4 medium mangoes that are ripe but firm enough to slice thinly.
Peel mangoes, remove the cheeks from the seed and then slice the cheeks. Use a sharp knife to cut the cheeks into equally thin slices.
Create the Mango Rose
Take out the pan from the fridge. Make sure the orange juice layer is completely set before arranging the mango slices on top of the orange juice layer.
Arrange the mango slices on top of the cheesecake to form a flower. Start from the edges of the cheesecake, and arrange mango slices into a rose shape.
First, use big slices of the mangoes and then use small slices for the bud.
Whisk the honey with a little warm water just to thin it out a bit. It should be sticky. Lightly brush the mango rose with the honey glaze.
Chill & unmold the cheesecake
Chill the cheesecake in the refrigerator for a minimum of 2 hours. To unmold, put the cake pan on a cup/glass and then gently push down the ring.
Place the cheesecake on a serving plate. Serve & Enjoy!
No-Bake Mango Cheesecake Recipe
Easy! No-Bake Mango Cheesecake
Equipment
- 18 cm spring-form pan or removable bottom pan
Ingredients
For Bottom Crust
- 150 g of your choice of cookies
- 50 g butter melted
For the Cream Cheese Layer
- 200 ml whipping cream chilled
- 80 g white sugar divided
- 5 g gelatin powder
- 50 ml water
- 200 g cream cheese softened
- 100 g strained yogurt
- 1 tablespoon lemon juice
For Jelly Layer
- 5 g gelatin powder
- 50 ml water
- 200 ml orange juice
For Mango Rose
- 4 medium ripe mangoes peeled and sliced
For Honey Glaze
- 2 tablespoon honey
- 1 teaspoon warm water
Instructions
Prepare the Pan
- Grease the base and sides of the pan with butter and line with baking paper.
Prepare the Crust
- Pulse the cookies in a food processor until it resembles crumbs. Add melted butter and pulse to combine. Or put the biscuits in a zip lock bag and crush them with a rolling pin and mix crumbs with butter.
- Pour the crumbs into the prepared cake pan. Press over the base of the pan firmly and evenly using a back of a spoon or a glass. Place in the fridge to chill and set while preparing the filling.
Prepare the Cheesecake Layer
- First, prepare the whipped cream. Make sure the whipped cream and the bowl are thoroughly chilled, so it will easily whip to stiff peaks.
- Whip the whipping cream with sugar (40 g) until foamy and soft peaks form. And, set aside.
- Use a food processor if you have one. That’s the easiest and fastest way to make the cheese mixture.
- Place the cream cheese, yogurt, sugar (40 g) and lemon juice in a food processor. Process for 30 seconds or longer until smooth.
- OR use an electric mixer to beat the cream cheese, yogurt, lemon juice and sugar in a bowl until smooth and creamy. Make sure there are no lumps.
- Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Then heat gently in the microwave for 15 seconds and stir until dissolved and clear.
- Add the dissolved gelatin and beat for about 10-20 seconds. Fold in the whipped cream into the cream cheese mixture until well combined.
- Take out the prepared crust from the fridge and pour the cheese mixture on top of it. Refrigerate for about 4 hours or until the top is set. You can also let it set overnight if desired.
Prepare the orange juice layer
- Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Then heat gently in the microwave for 15 seconds and stir until dissolved and clear.
- Heat the orange juice gently in the microwave for about 30 seconds. Add gelatin and mix well.
- Take out the pan from the fridge. Make sure the cheese layer is completely set and that the juice mixture is cooled before pouring it onto the first layer.
- Gently pour the orange juice on top the cheese layer. Refrigerate for about 2 hours or until the top is set.
Prepare the Mangoes
- For making mango rose, you will need 4 medium mangoes that are ripe but firm enough to slice thinly.
- Peel mangoes, remove the cheeks from the seed, and then slice the cheeks. Use a sharp knife to cut the cheeks into equally thin slices.
Create the Mango Rose
- Take out the pan from the fridge. Make sure the orange juice layer is completely set before arranging the mango slices on top of the orange juice layer.
- Arrange the mango slices on top of the cheesecake to form a flower. Start from the edges of the cheesecake, and arrange mango slices into a rose shape.
- First, use big slices of the mangoes and then use small slices for the bud.
- Whisk the honey with a little warm water just to thin it out a bit. It should be sticky. Lightly brush the mango rose with the honey glaze.
Chill & Unmold the Cheesecake
- Chill the cheesecake in the refrigerator for a minimum of 2 hours.
- To unmold, put the cake pan on a cup/glass and then gently push down the ring.
- Place the cheesecake on a serving plate. Serve & Enjoy!
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