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Easy! No-Bake Mango Kiwi Cheesecake

Simple but impressive, try this lovely No-BakeMango Kiwi Cheesecake!
Prep Time30 minutes
Chilling Time8 hours
Total Time8 hours 30 minutes
Course: Cake, Cheesecake, No-Bake Cheesecake
Keyword: No-Bake Cheesecake Recipe, No-Bake Mango Kiwi Cheesecake
Servings: 4 to 6
Author: kanthi

Equipment

  • 18 cm removable bottom pan

Ingredients

For bottom crust

  • 150 g cookies
  • 50 g butter melted

For cheesecake layer

  • 200 g cream cheese softened
  • 100 g strained yogurt or Greek yogurt
  • 1 tablespoon lemon juice
  • 5 g gelatin powder
  • 50 ml water
  • 200 ml whipping cream chilled
  • 80 g white granulated sugar divided

For Jelly Layer

  • 200 ml water
  • 1 tablespoon lemon juice
  • 50 g sugar
  • 5 g gelatin powder
  • 50 ml water

For Fruit Layer

  • 1 ripe mango peeled
  • 2 kiwis peeled

Instructions

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 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

  • Place the cream cheese, yogurt, lemon juice, and sugar (40 g) in a large bowl and beat until smooth and creamy. Make sure there are no lumps.
  • Place the cold milk 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 about 15 seconds and stir until dissolved and clear.
  • Add the dissolved gelatin to the cheese mixture and beat for about 20 seconds.
  • 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.
  • 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.

PREPARE THE LEMON JELLY

  • 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 water gently in the microwave for about 30 seconds. Add lemon juice and sugar. Mix well until sugar is dissolved. Next, add the gelatin and mix well until well combined.
  • Take out the pan from the fridge. Gently pour 1/3 rd of the lemon jelly on top of the cheesecake layer. Refrigerate for about 1 hour or until the top is set. make sure the lemon jelly is cooled before pouring it onto the cheese layer.

PREPARE THE MANGO & KIWI

  • You will need 1 large mango and 2 kiwis that are ripe but firm enough to cut into pieces. Peel mangoes, remove the cheeks from the seed, and then cut them into pieces. Peel kiwis, and cut them into pieces.

MAKE THE FRUIT LAYER

  • First, arrange half of the chopped mango and kiwi on top of the cheesecake as you like.
  • Pour 1/3 rd of lemon jelly onto the first fruit layer. Refrigerate for about 1 hour or until the top is set.
  • Now, arrange the rest of the chopped mango and kiwi on top of the first fruit layer.
  • Pour the rest of the lemon jelly onto the second fruit layer. Refrigerate for about 2 hours or until the top is completely set.

UNMOLD THE CHEESECAKE

  • To unmold, put the cake pan on a cup/glass and then gently push down the ring.
  • Remove the parchment paper.
  • Place the cheesecake on a serving plate. Serve & Enjoy!