If you're looking for a tropical twist on a classic dessert, look no further than this creamy no-bake mango cheesecake.
This show-stopping recipe combined a buttery cinnamon crust, a cool vanilla filling and sweet mango pieces set perfectly in jelly (jello!).
With it's gleaming deep orange topping and refreshing taste, this mango cheesecake is perfect for summer gatherings or any time you want to impress your guests.
It's also incredibly easy to make and doesn't require any baking, making it the ideal dessert to whip up the night before and leave to set in the refrigerator overnight, ready to enjoy the next day.
To make this no bake mango cheesecake, you'll start by crushing digestive biscuits (graham crackers), mixing them with melted butter and cinnamon and pressing them into the base of a tin.
For the filling, you'll simply whisk cream cheese, cream, sugar and vanilla together until thick , fold in white chocolate and then spread over the base.
And for the topping, the secret to a really flavourful finished result is tinned mango. It's pre-sliced, so all you need to do is arrange it attractively on top of the cheesecake, and then make a quick jelly using the juice from the tins, a little sugar and powdered gelatine.
The result is so pretty, it looks like it's straight out a restaurant!
This mango cheesecake is the perfect balance of sweet and tangy, with a creamy filling, crispy biscuit base and fresh mango topping.
Here's the full recipe with lots of step-by-step photographs to show you how to make it perfectly first time.
Ingredients
For the base
- 250 g (8.8 oz) digestive biscuits
- 100 g (3.5 oz) slightly salted butter melted
- 1/2 tsp (0.5 tsp) cinnamon
For the cheesecake filling
- 200 g (7.1 oz) white chocolate melted
- 300 ml (10.1 floz) double cream
- 560 g (1.2 lb) cream cheese
- 1 tsp vanilla
- 100 g (3.5 oz) caster sugar
For the mango topping
- 2 cans mango slices in juice 230g/8oz drained weight per can - don't throw away the juice
- 10 g (0.4 oz) powdered gelatine
- 25 g (0.9 oz) caster sugar
Equipment
Instructions
Make the base
Break the digestive biscuits down to a fine crumb - you can do this in a bag with a rolling pin, or in a food processor. Tip the crumbs into a bowl.
Add the cinnamon.
Mix.
Add the melted butter.
Stir.
Tip the crumb into a greased 23cm (9in) springform tin. Press down firmly to create an even base, then place in the fridge to chill.
Make the cheesecake filling
Melt the white chocolate and set aside to cool - it can't go into the cheesecake mixture hot.
Put the cream cheese, cream, vanilla and sugar in a bowl.
Whisk until thick.
Add the cooled melted white chocolate.
Whisk briefly to combine.
Tip the filling into the tin, level off with a spatula and place in the fridge.
Make the mango topping
Put the gelatine in a small bowl.
Add 2 tablespoons of liquid from the jug.
Leave for a few minutes and it should turn to a thick gel.
Open the mango tins and measure 240ml (1 cup) of juice into a jug. Warm the juice in the jug so it is hot but not boiling.
Add the gelatine and sugar and stir until dissolved.
Set the juice aside to cool to room temperature.
Retrieve the cheesecake from the fridge and arrange the drained mango slices on top. Chop a final piece into chunks to arrange in the centre, if you like.
Pour the cooled juice over the top - you might not need it all. Place in the refrigerator to chill over night.
Serve
When you're ready to serve your cheescake, run a knife around the inside of the tin then unclip and allow the sides to drop away.
Slide the cheesecake onto a board.
Slice with a sharp knife to serve.
Enjoy!
Print this mango cheesecake recipe
Mango Cheesecake
Ingredients
For the base
- 250 g (8.8 oz) digestive biscuits
- 100 g (3.5 oz) slightly salted butter melted
- 1/2 tsp (0.5 tsp) cinnamon
For the cheesecake filling
- 200 g (7.1 oz) white chocolate melted
- 300 ml (10.1 floz) double cream
- 560 g (1.2 lb) cream cheese
- 1 tsp vanilla
- 100 g (3.5 oz) caster sugar
For the mango topping
- 2 cans mango slices in juice 230g/8oz drained weight per can - don't throw away the juice
- 10 g (0.4 oz) powdered gelatine
- 25 g (0.9 oz) caster sugar
Instructions
Make the base
- Break the digestive biscuits down to a fine crumb - you can do this in a bag with a rolling pin, or in a food processor. Tip the crumbs into a bowl.
- Add the cinnamon and mix.
- Stir in the melted butter.
- Tip the crumb into a greased 23cm (9in) springform tin. Press down firmly to create an even base, then place in the fridge to chill.
Make the cheesecake filling
- Melt the white chocolate and set aside to cool - it can't go into the cheesecake mixture hot.
- Put the cream cheese, cream, vanilla and sugar in a bowl and whisk until thick.
- Add the cooled melted white chocolate and whisk briefly to combine.
- Tip the filling into the tin, level off with a spatula and place in the fridge.
Make the mango topping
- Put the gelatine in a small bowl and add 2 tablespoons of liquid from the jug.
- Leave for a few minutes and it should turn to a thick gel.
- Open the mango tins and measure 240ml (1 cup) of juice into a jug. Warm the juice in the jug so it is hot but not boiling.
- Add the gelatine and sugar and stir until dissolved. Set the juice aside to cool to room temperature.
- Retrieve the cheesecake from the fridge and arrange the drained mango slices on top. Chop a final piece into chunks to arrange in the centre, if you like.
- Pour the cooled juice over the top - you might not need it all. Place in the refrigerator to chill over night.
Serve
- When you're ready to serve your cheescake, run a knife around the inside of the tin then unclip and allow the sides to drop away.
- Slide the cheesecake onto a board and slice with a sharp knife to serve.
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