No-Bake Mango Cheesecake

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📝 Description:

A creamy, luscious no-bake cheesecake bursting with fresh mango flavor. This dessert combines a buttery biscuit crust with a smooth mango-infused cream cheese filling — perfect for a quick tropical treat without turning on the oven.

🌍 Origin:

Mango cheesecake is a popular dessert in tropical countries where mangoes are abundant, especially in South and Southeast Asia. The no-bake version offers a light, easy alternative to traditional baked cheesecakes.

🥄 Ingredients (Serves 8):

For the crust:

  • 1 ½ cups (150g) digestive biscuits or graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted

For the filling:

  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) sweetened condensed milk
  • 1 cup (about 2 ripe mangoes) fresh mango puree
  • 1 tablespoon lemon juice
  • 1 tablespoon gelatin powder (or agar-agar for vegetarian/vegan option)
  • 3 tablespoons water (to bloom gelatin)

🌿 Optional Ingredients:

  • ½ cup whipped cream (for lighter texture)
  • Mango slices or cubes (for garnish)
  • Toasted coconut flakes (for garnish)

👩‍🍳 Instructions:

  1. Prepare the crust:
    Mix crushed biscuits with melted butter until evenly combined. Press firmly into the base of a 9-inch springform pan. Chill in the fridge while preparing filling.
  2. Bloom gelatin:
    Sprinkle gelatin over water and let sit for 5 minutes. Warm gently until fully dissolved. Set aside.
  3. Make the filling:
    Beat cream cheese until smooth. Gradually add condensed milk and lemon juice, mixing well. Stir in mango puree.
  4. Add gelatin:
    Slowly mix dissolved gelatin into the cream cheese mixture until combined.
  5. Optional: Fold in whipped cream for a lighter texture.
  6. Assemble:
    Pour filling onto the crust, smooth top, and refrigerate at least 4 hours or overnight until set.
  7. Serve:
    Garnish with fresh mango pieces and toasted coconut if desired. Slice and enjoy chilled.

📝 Description:

A creamy, luscious no-bake cheesecake bursting with fresh mango flavor. This dessert combines a buttery biscuit crust with a smooth mango-infused cream cheese filling — perfect for a quick tropical treat without turning on the oven.

🌍 Origin:

Mango cheesecake is a popular dessert in tropical countries where mangoes are abundant, especially in South and Southeast Asia. The no-bake version offers a light, easy alternative to traditional baked cheesecakes.

🥄 Ingredients (Serves 8):

For the crust:

  • 1 ½ cups (150g) digestive biscuits or graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted

For the filling:

  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) sweetened condensed milk
  • 1 cup (about 2 ripe mangoes) fresh mango puree
  • 1 tablespoon lemon juice
  • 1 tablespoon gelatin powder (or agar-agar for vegetarian/vegan option)
  • 3 tablespoons water (to bloom gelatin)

🌿 Optional Ingredients:

  • ½ cup whipped cream (for lighter texture)
  • Mango slices or cubes (for garnish)
  • Toasted coconut flakes (for garnish)

👩‍🍳 Instructions:

  1. Prepare the crust:
    Mix crushed biscuits with melted butter until evenly combined. Press firmly into the base of a 9-inch springform pan. Chill in the fridge while preparing filling.
  2. Bloom gelatin:
    Sprinkle gelatin over water and let sit for 5 minutes. Warm gently until fully dissolved. Set aside.
  3. Make the filling:
    Beat cream cheese until smooth. Gradually add condensed milk and lemon juice, mixing well. Stir in mango puree.
  4. Add gelatin:
    Slowly mix dissolved gelatin into the cream cheese mixture until combined.
  5. Optional: Fold in whipped cream for a lighter texture.
  6. Assemble:
    Pour filling onto the crust, smooth top, and refrigerate at least 4 hours or overnight until set.
  7. Serve:
    Garnish with fresh mango pieces and toasted coconut if desired. Slice and enjoy chilled.

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