No-bake Mango Cheesecake

No-bake Mango Cheesecake

This is a luxurious no-bake cheesecake topped with lots of mangoes. The rich cream cheese and the rich and sweet mangoes are so delicious.

Ingredients: 15 cm diameter cake pan (springform)

140 g
Cream cheese
180 g
Granulated sugar
50 g
100 ml
Heavy cream
150 ml
Powdered gelatin
8 g
2 tablespoons
The jello layer for the topping:
Mango juice
100 ml
Lemon juice
1/2 teaspoon
Powdered gelatin
2 g
2 teaspoons
Mangoes for decoration
1 to 2


1. Make the cheesecake. Soften the gelatin in water.
2. Measure out 140 g of mango. Chop finely and puree by passing it firmly through a sieve using a spatula.
3. Add the softened cream cheese and half the granulated sugar to a bowl, and mix well using a whisk.
4. Put the mango purée, milk and the remaining granulated sugar in a pan and bring to a boil. Turn off the heat, add the softened gelatin and stir to dissolve.
5. Add the mixture from Step 4 to the cream cheese mixture from Step 3, and mix.
6. Whip the cream until soft peaks form.
7. Add the whipped cream in 3 batches to the mixture in Step 5, whisking between additions. Fold in the 3rd batch using a rubber spatula.
8. Pour the mixture into the mold, smooth out the surface and chill until set in the refrigerator.
9. Make the jello layer to top the cheesecake. Soften the gelatin in water.
10. Cut the mango into thirds lengthwise, and dice.
11. Put the mango juice and lemon juice in a pan and bring to a boil. Turn off the heat, add the gelatin from Step 9 and stir until completely dissolved.
12. Put the diced mango from Step 10 on top of the completely set cheesecake from Step 8. Pour the cooled jello mixture from Step 11 over, and chill until set again in the refrigerator.
13. Hold a hot towel around the mold to remove the mold easily.
14. The amount given for the jello topping are generous, so you'll probably have leftovers.

Story Behind this Recipe

I used mangoes, which I love in cheesecake, which I also love.