Super EASY No-Bake Mango Cheesecake

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option with a rich texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and flavor.

gelatin

🥗Healthier: agar-agar

💰Cheaper: pectin

Agar-agar is a plant-based alternative suitable for vegetarians.

Crush 360 g of digestive biscuits into a fine crumb using a Ziploc bag or food processor.

In a bowl, mix the crushed biscuits with 1/2 cup of cooled melted unsalted butter until it resembles wet sand.

Press the mixture into a 9-inch springform pan to form a firm base and refrigerate it.

In a bowl, whisk together 1/2 cup of milk and 2 sachets (approximately 14 g) of granulated gelatin and set aside to bloom.

Melt 350 g of white chocolate in a microwave-safe bowl in 30-second increments until just melted, then let it cool.

Blend 500 g of softened cream cheese in a large bowl until smooth.

Add 1 cup of heavy whipping cream to the cream cheese and mix until well combined and slightly thickened, scraping down the bowl occasionally.

Add 2 cups of mango puree, 1 teaspoon of freshly grated lemon zest, and 2 tablespoons of freshly squeezed lemon juice to the mixture and blend on medium speed until well combined.

Incorporate the cooled white chocolate and 1 teaspoon of pure vanilla extract into the mixture and blend again, scraping down the bowl as needed.

Microwave the bloomed gelatin for 20 seconds, then whisk it before tempering it by adding a spoonful of the cheesecake mixture to the gelatin.

With the mixer running on medium speed, slowly stream in the tempered gelatin until fully incorporated.

Pour the cheesecake mixture over the crust in the springform pan and spread it evenly, tapping to remove air pockets.

Prepare a decoration by mixing 1/4 cup of mango puree with 1/8 teaspoon of gelatin, letting it bloom, then heating it for 10 seconds.

Once cooled, spoon the mango mixture around the cheesecake and swirl with a toothpick or bamboo skewer for decoration.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 to 6 hours, preferably overnight.

To unmold, wrap a wet kitchen towel around the springform pan and microwave for 2 minutes, then run a spatula around the edges before unclasping the pan.

Slice the cheesecake, serve with a dollop of cream, and garnish with fresh mango cubes and mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens