Tangy, cool, and moreish, the no-bake mango cheesecake is loaded with fresh fruit flavors that cut through the rich, creamy filling, with butter-laced crumbs rounding off the mini masterpieces. The only drawback? Like all cheesecakes, it cannot be rushed. You simply have to wait for it to chill, with the most wistful ache.
No-bake Mango cheesecake recipe
I’ve never been the one to make my craving for something sweet suffer just because it’s hot enough to melt down my bones. Come summer, I go manic with no-bake and quick recipes. Add in the natural flavor and burst of color of mangoes, and the dessert becomes more joyful and appetizing.
How to make no-bake mango cheesecake?
The basic recipe is essentially the same as my no-bake saffron cheesecake, but it’s dolled up with mangoes with complementary endnotes of lemon and saffron.
Get the cookie-crumb crust ready
Step 1: Crush your digestive biscuits. How you do it is not important. Use a rolling pin or your process. What matters is the end result. It should be crumbly, not chunky.
Step 2: Combine it with melted, cooled butter.
Step 3: Spoon the crumb into individual glasses or dessert bowls and set them aside.
Whip the cream cheese filling
Step 4: Whisk cream, cream cheese, icing sugar with homemade mango curd, and a dash of lemon juice with an electric beater till it is thick and creamy.
Step 5: I couldn’t resist folding in some cream soaked with a hefty number of saffron strands.
Step 6: Taste the filling and adjust for sweetness.
No-bake cheesecake, assemble!
Step 7: On the cookie crust, spoon or pipe the mango cheesecake filling. Smoothen the top.
Step 8: Change the nozzle of your piping bag, and then plonk little stars of the cream cheese filling along the edges of the glass or dessert bowl.
Step 9: Chill for at least 2 to 3 hours. And if you’re not pressed for time, even more.
Step 10: Pile the center high with chopped chunks of mango and a few slivers of pistachio and serve.
Things to do when making no-bake mango cheesecake
- Cold ingredients are harder to whip into a smooth, lump-free filling. So, make sure all your ingredients are at room temperature.
- The mango curd is embarrassingly easy to make and quick. I made a jar a week or so back and since then I’ve been using it for all sorts of recipes, like this one and mango-filled donuts. For the vegan mango curd recipe, swing by here.
- To adjust the consistency of the filling, feel free to stir in more cream. It shouldn’t be thick, but rather have a soft, dropping viscosity.
- Always garnish with mango pieces and pistachio right before you serve, because chilled mango droops and has an unsavory texture.
- The longer you let the no-bake cheesecake chill, the better it gets. So, if you can, make it a day before and let the filling set beautifully.
- I made 5 servings with this recipe, but you can just as easily double or halve it!
All the reasons to love no-bake mango cheesecake
Refreshing make-ahead dessert
Obviously, you don’t need to turn on the oven
The topping of fresh mangoes multiplies its flavor and color
Perfectly balanced treat with mango curd sweetness playing well with cream cheese tartness
More no-bake recipes for summer
No-Bake Oatmeal Peanut Butter Bars
No-Bake Strawberry Cheesecake Bites
No-Bake Peanut Butter Chocolate Cookies
No-Bake Mango Cheesecake
- 75g gms ( 3/4 cup) Digestive biscuits, crushed
- 65 gms (1/4 cup) Butter, melted
Mango Cheesecake Filling
- 250 gms ( 1 1/4 cup) Mango curd *
- 200 gms ( 1 cup) Cream cheese
- 70 gms ( 5/8 cup) Icing sugar
- 200 gms ( 1 cup) Cream I used Amul cream, with 25% fat
- 1 tsp Lemon juice
- 1 tsp Saffron dissolved in 1 tbsp cream
- Mango cubes, pistachio slivers for topping
- Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand. Keep aside.
Mango Cheesecake Filling
- With a hand whisk or electric beater, beat mango curd, cream, cream cheese, and icing sugar till you have a nice, thick, creamy mixture.
- Whisk in lemon juice and saffron-soaked cream.
- Taste and adjust for sweetness and flavor.
- Spoon the crushed cookie mixture into the bottom of your dessert glasses. Press it down slightly.
- Pipe the cream cheese filling on top of the crust base. Smoothen the top.
- You can pipe some cheesecake filling flowers along the edge of the bowl for a decorative pattern, using a star nozzle.
- Chill well for at least 2 hours.
- Top with fresh mangoes, and pistachio slivers before serving. Enjoy!
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