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Mango & Passionfruit No-Bake Cheesecake

Mango andpassionfruit are a match made in heaven and this Mango & PassionfruitNo-Bake Cheesecake is such a lovely treat! It’s rich, creamy, fruity, sweet,and slightly tart, all at the same time, plus it looks so pretty and yummy!
Prep Time30 minutes
Chilling Time8 hours
Total Time8 hours 30 minutes
Course: Cake, Cheesecake, No-Bake Cheesecake
Keyword: Mango and Passionfruit No-Bake Cheesecake, No-Bake Cheesecake Recipe
Servings: 6 to 8 slices

Equipment

  • 12 cm mold for making mango jelly
  • 18 cm springform pan or removable bottom pan for making cheesecake

Ingredients

For Mango Jelly Layer

  • 150 g mango puree
  • 100 ml water divided
  • 7 g gelatin

For the Cookie Crust

  • 150 g cookies of your choice
  • 50 g butter melted

For Cheesecake batter

  • 200 g cream cheese softened
  • 100 g strained yogurt at room temperature
  • 80 g white sugar
  • 1 tablespoon lemon juice
  • 200 ml heavy cream chilled
  • 50 ml milk
  • 7 g gelatin powder

For Passionfruit Jelly Layer

  • 100 g passionfruit pulp with seeds
  • 200 ml passionfruit juice
  • 7 g gelatin powder

For Decoration

  • 1 medium ripe mango peeled and sliced
  • mint leaf as needed

Instructions

Make the Mango Jelly

  • Prepare the 12cm mold for the mango jelly. Set aside.
  • Place the cut mango piece into a food processor or blender and process until smooth. Measure the pureed mango as required in the recipe card and set aside.
  • Place the water in a small, microwave-safe bowl and sprinkle the gelatin over the top. Let the gelatin bloom for 5 minutes. Heat gently in the microwave for about 15 seconds (600w) and stir until dissolved and clear.
  • Place the mango jelly in a microwave-safe bowl and mix with 50ml water. Microwave for about 30 seconds and mix well. Repeat again until the mixture is slightly warm. Add the prepared gelatin and mix well. (You can also warm the mango puree in a small pot on stovetop)
  • Pour the mango jelly into the prepared mold. To speed up the process, you can place the jelly in a cold water bath for a few minutes before placing it in the refrigerator to set.

Make the Cookie Crust

  • Grease the base and sides of the spring-form pan or removable bottom pan with butter. Set aside.
  • Pulse the cookies in a food processor until it resembles crumbs. Add melted butter and pulse to combine. Or put them in a zip lock bag and crush them with a rolling pin and then mix the 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 and a glass. Place in the fridge to chill and set while preparing the filling.

Make the Cheesecake Batter

  • You can make strained yogurt from plain yogurt simply by straining to remove excess water. You need to do this in advance before you start to make the cheesecake batter.
  • 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. Heat gently in the microwave for about 15 to 20 seconds (600w) and stir until dissolved and clear.
  • Meanwhile, place the cream cheese, yogurt, lemon juice, and sugar in a large bowl and beat until smooth and creamy. Make sure there are no lumps. Scrape down the bowl as needed.
  • Add the prepared gelatin and heavy cream. Mix well.
  • The batter should be a bit thicker but should also be pourable.

Assemble the Cheesecake

  • Pour about one-third of the cheesecake batter onto the crust and chill for about 2 hours in the fridge until almost set.
  • Take the cheesecake out of the fridge. Place the set mango jelly layer carefully as centrally as you can.
  • Pour the cheesecake batter around the mango jelly, and then cover it with the rest of the cheesecake batter. Place the cheesecake in the refrigerator for an additional 4 to 6 hours or until fully set.

Make the Passionfruit Jelly Layer

  • Halve the passion fruits and scoop out the flesh with a spoon.Add the passionfruit pulp with seeds into a small bowl.
  • Place the 50 ml of passionfruit juice in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Heat gently in the microwave for about 15 to 20 seconds (600w) and stir until dissolved and clear.
  • Put the rest of the passion fruit juice in a microwave-safe bowl. Heat gently in the microwave for about 30 seconds (600w). Repeat as needed. (You can also warm the juice in a small saucepan on the stovetop) Whisk the prepared gelatin mixture into the juice and stir well.
  • Take the cheesecake out of the fridge before.
  • Add the passionfruit pulp to the juice mixture and stir well. Gently, pour it over the top of the cooled cheesecake. Refrigerate the cheesecake until completely set and firm. Make sure the cheese layer is completely set and that the juice mixture is cooled before pouring it onto the first layer.

Unmold

  • When ready to serve, carefully release the cheesecake from the springform pan.
  • There, your lovely no-bake mango & passionfruit cheesecake is done!

For the Decoration

  • I decorated my cheesecake with mango roses and mint leaves.
  • For making mango rose use a sharp knife to cut the cheeks into equally thin slices. Starting from the center and using small pieces of mango first, arrange slices into a rose shape

Serve & Enjoy!

  • Slice the cheesecake with a sharp, serrated knife. For the cleanest slices, wash the knife with warm water, and wipe dry with a towel between each cut.