No-Bake Mango Cheesecake

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No-Bake Mango Cheesecake

A silky, creamy, and vibrant no-bake mango cheesecake perfectly portioned for four.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4
Calories: 395
Ingredients Method Notes

Ingredients
  

For the Crust
  • 80 g Digestive Biscuits (crushed)
  • 30 g Unsalted Butter (melted)
For the Cheesecake Filling
  • 200 g Cream Cheese (softened at room temperature)
  • 60 g Powdered Sugar (icing sugar)
  • 100 ml Heavy Whipping Cream (cold)
  • 120 g Mango Puree (fresh, sweet mangoes preferred)
  • 1 tsp Gelatin Powder (or agar-agar for a vegetarian option)
  • 2 tbsp Cold Water (to bloom the gelatin)
For the Mango Glaze (Optional Top Layer)
  • 60 g Mango Puree
  • 1 tsp Sugar (adjust based on mango sweetness)
  • 1/2 tsp Gelatin powder
  • 1 tbsp Water

Method
 

Make the Crust
  1. Mix the crushed biscuits and melted butter together in a small bowl until it resembles wet sand.
    2. Divide the mixture evenly among 4 individual serving glasses (or press firmly into the bottom of a 4-inch springform pan).
    3. Place in the refrigerator to set while you prepare the filling.
Prepare the Gelatin
  1. Sprinkle the gelatin powder over the cold water in a small microwave-safe bowl. Let it sit (bloom) for 5 minutes.
    2. Microwave the bloomed gelatin for 10–15 seconds until completely melted and clear. Do not boil. Set aside to cool slightly.
Whip the Cream
  1. In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside in the fridge.
Mix the Cheesecake Filling
  1. In a separate large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
    2. Add the 120g of mango puree and mix until fully combined.
    3. While mixing on low speed, slowly pour in the warm liquid gelatin, ensuring it incorporates evenly without forming lumps.
    4. Gently fold the whipped cream into the mango cream cheese mixture using a spatula until smooth.
Assemble and Chill
  1. Spoon or pipe the cheesecake filling evenly over the prepared biscuit crusts.
    2. Smooth the tops with a spatula. Refrigerate for at least 1 hour before adding the glaze (or 4 hours total if skipping the glaze).
Add the Mango Glaze (Optional)
  1. Bloom and melt the remaining $frac{1}{2}$ tsp gelatin in 1 tbsp of water (same method as step 2).
    2. Mix the melted gelatin into the 60g of mango puree and sugar.
    3. Gently pour a thin layer of this glaze over the chilled cheesecakes.
    4. Return to the refrigerator for another 3 hours, or until completely set. Garnish with fresh mango cubes or mint leaves before serving.

Notes

  • Mango Choice: Use non-fibrous, sweet mangoes like Alphonso or Ataulfo for the smoothest texture. If using canned puree, reduce the added powdered sugar slightly.
  • Vegetarian Alternative: Replace the gelatin with 1/2 tsp of agar-agar powder. Boil the agar-agar with the water and a bit of the mango puree for 1-2 minutes to activate it before mixing it into the filling.

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