Easy No-Bake Mango Cheesecake Recipe
Image Credit: HidaMari Cooking via YouTube
Last week, I went to a nephew’s birthday party and brought a homemade mango cheesecake. My family loves cheesecakes and mangoes, so I decided to make them. We enjoyed eating the cake together and loved it to the last bite. I’m glad that HidaMari Cooking‘s recipe via YouTube did not fail me! I’ll try more versions of cheesecakes in the future.
Ingredients:
Crust
- 3.2 ounces (90g) of biscuits
- 1½ tablespoons (25ml) of milk
Mango cheesecake
- 1 cup (200g) of cream cheese
- 2½ tablespoons (30g) of sugar
- 1¾ tablespoons (30ml) of milk
- 1½ teaspoons (5g) of gelatin powder
- Lemon zest
- 1/3 slice of lemon, squeezed
- ¾ cup (200ml) of fresh cream
- 1½ tablespoon (20g) of sugar
- ¼ cup (60g) of mango puree
Mango jelly
- 2 tablespoons (30ml) of water
- ¼ tablespoon (2g) of gelatin powder
- ¾ tablespoon (10g) of sugar
- ¼ cup (40g) of mango puree
Directions:
Crust
Insert the biscuits in a Ziploc bag, then crush them with a rolling pin. Add milk onto the bag of crushed biscuits, then crumple until well combined. Transfer the biscuits to a 6 inches (15cm) cake mold and press down tightly. Let it cool in the refrigerator while preparing the cheesecake mixture.
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Mango cheesecake
In a large bowl, combine the cream cheese and sugar, then fold the ingredients together and mix until incorporated. In a separate and smaller bowl, pour in the milk, add the gelatin powder, then stir it well. Then, place it on top of a bowl filled with hot water, let its heat and steam melt the gelatin powder. Stir it until the powder has melted before pouring it on the cream cheese mixture, then fold and mix until incorporated. Zest a bit of lemon over it, then slice 1/3 of a lemon and squeeze over the mixture, stir until well combined.
In a large mixing bowl, beat the fresh cream and sugar until soft peak, then add it onto the cream cheese mixture. Divide and reserve a portion of about ¾ cup on a small bowl, cover it with plastic wrap, then set aside. Then, add mango puree onto the remaining mixture, fold and mix until uniform. Get the mold from the refrigerator, then pour the mixture over the crust, spread evenly and gently. Tap it lightly on the surface, then cool it in a freezer for 20 minutes. Once cooled, get the reserved mixture, and spread it on top of the cheesecake mixture. Let it cool in the freezer for another 20 minutes.
Mango jelly
In a bowl of water, add in the gelatin powder, then stir. Place it over a bowl filled with hot water, then stir until melted, add sugar then stir it again. Remove from hot water, then add mango puree, mix it well. Let it cool to room temperature. Get the mold, then pour the jelly on top, and tilt lightly until the jelly is spread evenly on the surface. Cool it in the fridge until it has completely set. To unmold, simply wrap the mold with a towel soaked in warm water and it’ll easily slide off. Garnish it with mango, blueberry, and mint. Slice and serve.
*All these amazing images are thanks to HidaMari Cooking via YouTube. Do visit her channel to see more recipes like this!
