Mango Cheesecake is a tropical twist on the classic dessert, combining the richness of cheesecake with the fresh, vibrant sweetness of ripe mangoes. This dessert is especially popular in summer when mangoes are at their peak. It’s a perfect balance of creamy, tangy, and fruity flavors layered over a buttery biscuit base. This no-bake version is simple to make and doesn’t require an oven, making it an ideal dessert for warm-weather days. The natural sweetness of mango complements the smooth cream cheese layer, and the mango glaze on top adds an elegant, glossy finish. It’s a crowd-pleaser for parties, celebrations, or simply to satisfy your dessert cravings.
Ingredients:
For the crust:
- 200g (about 2 cups) digestive biscuits or graham crackers
- 100g (7 tablespoons) unsalted butter, melted
- 2 tablespoons sugar (optional)
For the cheesecake filling:
- 250g (1 cup) cream cheese, softened
- 200ml (¾ cup) heavy cream or whipping cream
- ¾ cup mango puree (fresh or canned)
- ½ cup powdered sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 tablespoon gelatin (or 1½ tsp agar agar for a vegetarian version)
- 3 tablespoons water (to bloom the gelatin)
For the mango glaze topping:
- ½ cup mango puree
- 1 teaspoon gelatin (or ½ tsp agar agar)
- 2 tablespoons water
- 1 tablespoon sugar (optional)
Optional Garnishes:
- Fresh mango slices
- Mint leaves
- Whipped cream
Instructions:
Step 1: Prepare the Crust
- Crush the digestive biscuits or graham crackers using a food processor or by placing them in a ziplock bag and rolling with a rolling pin until fine crumbs form.
- In a mixing bowl, combine the crumbs with melted butter (and sugar if using) until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a springform pan (8-inch recommended) to form an even base. Use the back of a spoon or a flat glass to smooth it out.
- Refrigerate the crust for at least 20 minutes while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
- In a small bowl, add 1 tablespoon of gelatin to 3 tablespoons of cold water. Let it sit for 5 minutes to bloom.
- In the meantime, whip the heavy cream in a chilled bowl until soft peaks form. Set aside.
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and lemon juice until smooth and creamy.
- Fold in the mango puree until fully combined.
- Gently fold the whipped cream into the mango-cream cheese mixture, being careful not to deflate it.
- Warm the bloomed gelatin in the microwave or over a double boiler until fully dissolved (do not boil).
- Let it cool slightly, then stir it into the cheesecake mixture quickly and evenly.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4–6 hours, or overnight for best results.
Step 3: Make the Mango Glaze Topping
- In a small bowl, bloom 1 teaspoon gelatin in 2 tablespoons of water for 5 minutes.
- Gently warm the mango puree with sugar (if using) in a saucepan over low heat.
- Add the bloomed gelatin and stir until fully dissolved. Let the glaze cool to room temperature.
- Pour the glaze gently over the set cheesecake layer and tilt the pan to spread evenly.
- Chill for an additional 1–2 hours until the glaze is set.
Step 4: Serve
- Once fully set, run a warm knife around the edges of the cheesecake and gently remove the springform ring.
- Garnish with fresh mango slices, mint leaves, or whipped cream as desired.
- Slice with a sharp knife dipped in warm water for clean cuts.
Tips & Notes:
- For mango puree, simply blend ripe mangoes until smooth. Strain to remove any fibers for a silky texture.
- Use Alfonso, Kesar, or Ataulfo mangoes for the best flavor.
- If using agar agar instead of gelatin, boil it with the puree to activate it.
- This cheesecake can be stored in the refrigerator for up to 3 days.
Conclusion:
This Mango Cheesecake is a showstopper dessert that’s as delicious as it is beautiful. With its rich, creamy filling and luscious mango topping, it brings a touch of tropical sunshine to your table. Easy to prepare and requiring no oven, it’s perfect for summer celebrations, potlucks, or any time you crave something sweet and refreshing. Whether you’re a novice or seasoned baker, this recipe is simple yet impressive—a guaranteed favorite for mango lovers.