No Bake Mango Cheesecake Recipe (without gelatin and eggless)
This creamy cheesecake is filled with mango and have the best digestive biscuit base crust. It is rich, indulgent and very delicious - not to mention, easy to make and the perfect summer no bake dessert recipe.
Equipment
- Electric beater/stand mixer
- Mixing bowl
- Blender
- 9/10 inch spring foam tin
Ingredients
BASE -
- 26 digestive biscuits blended into a powder
- 113 g melted butter
- pinch of salt
MANGO CURD-
- 1 mango puree
- 45 ml milk
- 1 tbsp cornstarch
CHEESECAKE FILLING -
- 240 g cream cheese
- 50 g melted white chocolate
- 50 g condensed milk
- 250 ml whipping cream
- 250 ml mango pulp + chunks
WHIPPED CREAM-
- 250 ml whipped cream
- 1 tbsp vanilla
- pinch of salt
Instructions
BASE -
- Stir the ingredients together until well combined. Should resemble damp sand.
MANGO CURD -
- Cook all the ingredients over the stove on low heat, whisk and cook until thick, around 3-5 minutes. Let it cool.
CHEESECAKE FILLING -
- In a large mixing bowl, whip the cream until soft peaks. Add the condensed milk, melted white chocolate and beat until stiff peaks. Add the mango puree and fold until combined.
WHIPPED CREAM -
- In a mixing bowl add the cream, vanilla and salt, whip up with an electric beater until stiff peaks.
ASSEMBLY -
- Line a 10 inch spring foam tin with the biscuit mixture and pack it in tightly with a spatula or bottom of a glass. It can come up the sides too, chill in the fridge
- Transfer the filling to the lined tin and spread it evenly. Top it with whipped cream and pipe as you like.
- Finish with the mango curd. allow this to set in the fridge for a minimum of 8 hours to overnight before slicing and serving.
Notes
- Let the cheesecake set in the fridge for a minimum of 8 hours but preferably overnight. This is a must.
- Using fresh and ripe mangoes is the only way to get that delicious mango flavor in this cheesecake.