About
Indulge in the tropical bliss of a No-Bake Mango Cheesecake, where a buttery cookie crust meets rich, creamy layers of white chocolate and cream cheese. Topped with a sunny and vibrant mango glaze, each bite is a perfect blend of sweet and refreshing fruity flavor. Easy to make and irresistibly delicious, this cheesecake is a show-stopping dessert that brings a taste of paradise to any occasion.
Serves: 8
Cook time: 1 h
Difficulty: medium
Ingredients
- For crust
- 300g cookies for crust
- 100g melted butter
- For cream cheese filling
- 350g Mascarpone cream cheese
- 70g white chocolate
- 7g gelatine
- 300ml heavy whipping cream
- 100g sweetened mango puree
- For topping
- 250g sweetened mango puree
- 7g gelatine
Step-by-step
Prepare the crust
1
Grind the cookies in a food processor until finely ground, then add the melted butter and mix until well combined.
2
Line a 9-inch springform pan with parchment paper.
3
Transfer the cookie mixture into the pan and press down firmly to form the cheesecake crust. Use a large drinking glass or the back of a measuring cup to press evenly. Place the crust in the fridge to set.
Prepare the cream cheese filling
4
Warm 100ml of cream (do not let it simmer) and pour the warm cream over the white chocolate. Let it sit for about 3 minutes, then mix well until all the chocolate melts.
5
Add 7g of gelatine while the mixture is still warm and keep mixing until the gelatine completely dissolves. Set aside and let it cool slightly.
Note: If the gelatine doesn’t dissolve, transfer the mixture to a saucepan and warm it up slightly over low heat.
6
Put the cream cheese and the remaining cream (200ml) in a mixing bowl. Mix with a hand mixer for about 2 minutes until a smooth and firm cream forms. Avoid over-mixing.
7
Add 100g of sweetened mango puree while continuing to mix.
8
Add the melted white chocolate mixture to the cream cheese mixture and mix until well combined.
9
Remove the crust from the fridge and pour the cream cheese mixture over the crust, spreading it evenly. Then place the cheesecake back in the fridge.
Prepare the Mango topping
10
Put the remaining 100g of mango puree in a saucepan and add another 7g of gelatine. Warm it over low heat while mixing until the gelatine melts completely.
11
Let the mango puree cool slightly then pour it over the cream cheese layer and return the pan to the fridge.
Note: Make sure not to let the mango mixture cool too much, as it will harden and be difficult to pour evenly.
12
Let the cheesecake cool for at least 3 hours before serving.
Note:
- I didn’t add sugar since the mango puree and white chocolate provides enough sweetness.
- For this recipe, I used sweetened Alphonso mango puree because this type of mango has a very bright color and is sweeter than other mango types.
- For a better presentation, use a sharp heated knife when cutting the cheesecake.
Flavorjazz 
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