Quite The Perfect Recipe For No-Bake Mango Cheesecake … Deliciously Easy
The simplest & most delicious No-Bake Mango Cheesecake… A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I’ve ever made and I’ve made many!! This one is also the simplest one!
I get a load of DMs on Instagram and recipe requests for mango based desserts through the mango season and this was yet another of my favourites, and I have many! There are no holds barred when it comes to mango and I’ve really enjoy the season.
This summer has been a season of plenty … plenty of mangoes with over a thousand varieties, plenty of ideas, loads of inspiration, tonnes of deliciousness. What that means is I get to share plenty of mango recipes with you! Thank you for stopping by!
It’s difficult to pick a favourite dessert when it comes to the king of fruits, but cheesecake lovers rule the world, so I’m sharing this absolutely delicious, no fuss recipe. The mango season is now drawing to a close on the subcontinent so hopefully you will try this recipe soon.
I really liked how this came together, almost like magic. I have a high speed blender so I just threw everything into it and had a smooth cheesecake batter in a couple of minutes. Alternatively, you can puree and strain the mango separately, then whisk everything together with a hand blender to get a smooth batter. The white chocolate adds enough sweetness and helps the cheesecake set.
Everything about this No-Bake Mango Cheesecake is pleasing. The colours, the texture, the set, the flavours and of course, the appearance. Hope you try this recipe soon!
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
No Bake Mango Cheesecake
Ingredients
Biscuit base
- 50 g Digestive biscuits
- 15 g clarified butter/ghee room temperature
Mango Cheesecake filling
- 135 g mango diced
- 125 g white chocolate melted
- 150 g cream cheese softened
- 35 g cream 25% fat
Instructions
Biscuit base
- Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4″ foil lined dessert ring, flatten into a base and freeze until firm.
Cheesecake filling
- Blend all 4 ingredients together in a high speed blender until smooth.
Assemble
- Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and spoon in the filling.
- Set in the freezer for 3-4 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight.
- Top the cheesecake with a white chocolate ganache and mangoes etc.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
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