This mango no bake cheesecake recipe refreshing and creamy dessert that combines the creaminess of cheesecake with the sweetness of mango with a buttery biscuit base. It's perfect for summer parties. Continue Reading and find out the easiest recipe for making a delicious mango cheesecake recipe no bake.
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A Short Story
Whenever summer arrives I make this dessert a lot for gatherings, family dinners, etc. It's a perfect recipe for no bake mango cheesecake. The best part is you don't have to turn on the oven to make a cake! Everyone loves the refreshing flavor of mangoes specially my children's favorite dessert.
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Ingredients
First Layer:
- Digestive Biscuits 1.5 Pack
- Melted butter 4 tablespoon
Second Layer:
- Cream Cheese 8 oz or 226 gm
- Granulated Sugar 1 cup
- Whipping Cream 2 Cups
- Lemon Juice 2 tablespoon
- Gelatin (1 tablespoon dissolved in ¼ cup hot water)
Third Layer:
- Mango Cubes 1.5 Cups
- Water ¼ Cup
- Granulated Sugar 3 tablespoon
- Gelatin (1 teaspoon dissolved in 3 tablespoon hot water)
Instructions
grind biscuits
add meted butter
set in a spring foam pan with a help of a spoon
add cream cheese and sugar in an electric mixer
add whipping cream
also add lemon juice
give it a good whisk until all combined
put the cheese mixture in a blender and add gelatin then blend it
add the mixture to the spring foam pan as a second layer
put it in the refrigerator for 30 mins
in a blender, add mango cubes
add water and sugar
add gelatin and blend it
pour the mango puree as third layer on the cake and refrigerate for 4 hours
decorate with some mango chunks and mint leaves. no bake mango cheesecake is ready to serve
Directions:
First Layer:
- Take Digestive Biscuits and Grind them
- Add melted butter and grind it again to incorporate
- Put this mix in the Springform Pan and press it with the help of spoon
Second Layer:
- Take Cream cheese, Granulated Sugar, Lemon Juice and Whipping Cream and give it a good whisk in an electric mixer
- Add Gelatin and beat it again until incorporated
- Put this second layer on top of biscuit layer and refrigerate for 30 minutes
Third Layer:
- Take Mango cubes, Water, Granulated Sugar and Gelatin and blend it to make a puree
- Add this mango puree as a third layer
- Refrigerate the cake for at least 4 hours or more
- Gently open the Spring form pan to release the cake
- Decorate it with Mango cubes and mint
Love easy no-oven treats? You’ll definitely enjoy our creamy and crowd-pleasing No-Bake Oreo Cheesecake next!
Why this recipe works
- This recipe is a "no bake" which means the texture is light and creamy
- Gelatin helps the mango cheesecake settle very well
- All the ingredients are measured and tested
Substitutions for no bake cheesecake
- For vegan version of no bake mango cheesecake, you can use vegan cream cheese as a substitute
- If fresh mangoes are not available, you can use canned mango slices or frozen mango chunks that will also give a similar flavor and texture
- Instead of gelatin use agar-agar but in less quantity
Variations for no bake cheesecake
- Set the best no bake mango cheesecake recipe is small jars or cups for individual serving
- For healthier version, you can use low-fat cream cheese
- If you don't want to use gelatin, freezing time should be increased to set it naturally
Serving Suggestion
- Serve chilled with fresh mango slices
- Pair it with tea or coffee
- This easy mango cheesecake recipe no bake is perfect for summer parties, Birthday party, or Eid gatherings
Nutrition
Estimated values per slice
- Calories: 380 kcal
- Protein: 6 g
- Carbohydrates: 32 g
- Fat: 26 g
Storage
- Store the leftover over mango cheesecake in an air lock container for up to 3 days in a refrigerator
- It can be stored in the freezer for up to 1 month
Top tip
To bring out the best flavor, use ripe and sweet mangoes for the puree. Ripe mangoes will impart a natural sweetness and vibrant color to your dessert.
Common mistakes to avoid
- Over mixing the whipping cream can deflate it
- Using warm cream cheese can make the texture runny
- Not chilling the no bake cheesecake for a longer time prevents proper setting
FAQs
The primary ingredient in cheesecake is cream cheese, which lends a smooth and tangy flavor. Cream cheese provides a luxurious creamy texture that is fundamental to a delicious cheesecake.
Yes, but the texture will be softer. Freezing briefly helps it set.
Absolutely! Just thaw the frozen mango completely and blend it into a smooth puree before using it in the recipe.
Yes! You can skip gelatin and use whipped cream or agar-agar as a stabilizer. However, the cheesecake may be slightly softer in texture.
It usually needs at least 6–8 hours in the refrigerator, but overnight chilling gives the best firm and creamy texture.
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