Mango Cheesecake Recipe – velvety, creamy, tropical dessert perfection
A rich and creamy no-bake mango cheesecake layered with tropical mango purée and a buttery biscuit crust. Perfect for summer desserts or special occasions.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes (including chilling)
- Yield: 8 slices 1x
Ingredients
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200g digestive biscuits or graham crackers
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100g unsalted butter, melted
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400g cream cheese, softened
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250ml heavy whipping cream
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1 cup mango purée (fresh or canned)
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¾ cup granulated sugar
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1 tbsp lemon or lime juice
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2 tsp powdered gelatin (or 1½ tsp agar-agar powder)
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3 tbsp cold water (for blooming gelatin)
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Optional: Fresh mango slices, mint leaves, coconut flakes
Instructions
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Crush biscuits and mix with melted butter. Press into a springform pan base and chill for 30 minutes.
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Blend mango into a smooth purée. If canned, stir to ensure even texture.
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Bloom gelatin in cold water, then dissolve gently until liquid.
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In a bowl, beat cream cheese and sugar until smooth. Add lemon juice and half the mango purée. Mix well.
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Stir in dissolved gelatin, then fold in whipped cream.
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Pour filling over crust, smooth the top, and refrigerate for at least 6 hours or overnight.
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Warm remaining mango purée slightly. Add 1 tsp gelatin if desired, pour over the cheesecake, and chill until set.
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Garnish with mango slices or mint before serving.
Notes
Use agar-agar for a vegetarian version. Store covered in the fridge for up to 5 days. Make individual portions using muffin tins for parties.