Description
A delicious and refreshing unbaked cheese and mango cake featuring a buttery graham cracker crust, creamy mango-infused cheesecake filling, and a glossy mango gelatin topping. Perfect for warm weather or when you want a no-bake dessert that’s light, fruity, and elegant.
Ingredients
Scale
For the Crust
- 200g graham crackers or digestive biscuits
- 100g unsalted butter, melted
For the Cheesecake Filling
- 400g cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream (whipped to stiff peaks)
- 1 cup mango puree (fresh or canned)
For the Mango Topping
- 1 cup mango puree
- 1 tablespoon gelatin powder
- 2 tablespoons cold water
For Garnish
- Fresh mango slices
Instructions
- Prepare the Crust: Crush the graham crackers or digestive biscuits into fine crumbs. Mix these crumbs thoroughly with melted unsalted butter until well combined. Press this mixture firmly into the base of a 9-inch springform pan to form an even crust layer. Refrigerate to set while preparing the filling.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, beating until the mixture is well combined and smooth. Gently fold in the whipped cream to maintain airiness, then carefully mix in 1 cup of mango puree until the filling is smooth and uniform.
- Assemble and Chill: Pour the cheesecake filling over the prepared crust in the springform pan. Spread evenly and refrigerate for at least 4 hours to let it set properly.
- Prepare the Mango Topping: Sprinkle gelatin powder over 2 tablespoons of cold water and let it bloom for about 5 minutes. Meanwhile, gently heat 1 cup of mango puree in a saucepan without boiling. Add the bloomed gelatin to the warm mango puree and stir continuously until fully dissolved. Allow the mixture to cool slightly but not set.
- Add Topping and Final Chill: Pour the cooled mango gelatin topping evenly over the chilled and set cheesecake layer. Return the cake to the refrigerator and chill for an additional 2 hours, allowing the topping to firm up completely.
- Garnish and Serve: Once fully set, carefully unmold the cheesecake from the springform pan. Garnish the top with fresh mango slices arranged decoratively. Slice into portions and serve chilled for a refreshing dessert experience.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Whip the cream to stiff peaks to achieve a light, airy cheesecake filling.
- Mango puree can be made from fresh ripe mangoes or high-quality canned mango puree for convenience.
- Do not boil the mango puree when dissolving gelatin to preserve flavor and texture.
- Allow each layer sufficient chilling time to ensure the cake sets properly.
- Use a sharp knife dipped in hot water for clean slicing of the cheesecake.
