Mango Cheesecake: The No Bake Summer Dessert That Tastes Like Tropical Paradise
This Mango Cheesecake is exactly that a stunning dessert with layers of buttery biscuit crust, silky mango-infused cream cheese filling, fresh mango slices, and a glossy jelly topping that looks like it came straight from a professional bakery.
Servings: 6
Ingredients
- For the Biscuit Base
- 25 digestive biscuits or 1½ cups graham cracker crumbs
- ½ cup butter melted
- For the Cheesecake Filling
- 1½ cups cream cheese 345g, softened to room temperature
- 1 cup mango puree from fresh ripe mangoes
- ⅓ cup white chocolate melted and cooled
- 1½ cups whipped cream made from ¾ cup heavy whipping cream beaten to stiff peaks
- For the Garnish
- Fresh mango slices thinly sliced
- Mango jelly 1 packet, prepared according to package instructions
Instructions
- Step 1: Make the Biscuit Crust
- Grind digestive biscuits in food processor until fine crumbs
- Alternatively, crush in sealed plastic bag with rolling pin
- Transfer crumbs to mixing bowl
- Add melted butter and mix until mixture resembles wet sand
- Press mixture firmly into bottom of oval dish or springform pan
- Use bottom of glass to pack down evenly
- Place in refrigerator to set while preparing filling
- Step 2: Prepare Whipped Cream
- Chill mixing bowl and beaters in freezer for 10 minutes
- Pour ¾ cup cold heavy whipping cream into chilled bowl
- Beat on high speed until stiff peaks form
- When beaters are lifted, cream should hold its shape
- Set aside
- Step 3: Make Cheesecake Filling
- Beat softened cream cheese in large bowl until smooth and creamy
- Add mango puree and beat until combined
- Add melted, cooled white chocolate
- Mix until completely smooth and uniform in color
- Gently fold in whipped cream using spatula
- Use folding motion (not stirring) to preserve airiness
- Fold until no white streaks remain
- Step 4: Assemble Cheesecake
- Remove crust from refrigerator
- Pour filling over set biscuit crust
- Spread into even layer with spatula
- Smooth top surface
- Cover with plastic wrap
- Refrigerate for 7-8 hours or overnight
- Step 5: Prepare Mango Topping
- Once cheesecake is fully set, peel ripe mangoes
- Slice mangoes as thinly as possible
- Arrange slices decoratively on top of set cheesecake
- Create overlapping rows, spiral pattern, or artistic design
- Step 6: Add Jelly Layer
- Prepare mango jelly according to package instructions
- Let jelly cool to room temperature
- Using back of spoon, gently pour jelly over mango slices
- Work slowly to avoid disturbing arrangement
- Refrigerate until jelly sets completely (2-3 hours)
- Step 7: Serve
- Once jelly is set, cheesecake is ready to serve
- Dip sharp knife in hot water and wipe dry between cuts
- Cut into slices and serve cold