If you are searching for a refreshing dessert that is both vibrant and luscious, this Unbaked Cheese and Mango Cake Recipe is an absolute winner. Imagine the perfect marriage of creamy, smooth cheese filling paired with the tropical sweetness of ripe mango, all nestled on a crunchy biscuit base. It’s a no-bake delight that looks stunning and tastes heavenly, making it a fantastic showstopper for any occasion or a special treat just because.
Ingredients You’ll Need
This Unbaked Cheese and Mango Cake Recipe calls for a handful of simple yet essential ingredients, each playing a crucial role in achieving that perfect balance of flavor and texture. From the buttery crust to the airy whipped cream and bright mango puree, every element shines through beautifully.
- 200g graham crackers or digestive biscuits: Provides a crunchy and slightly sweet base that holds the cake together.
- 100g unsalted butter, melted: Binds the biscuit crumbs into a firm crust with a rich, buttery flavor.
- 400g cream cheese, softened: Creates a creamy, tangy filling that adds luscious texture and richness.
- 1 cup powdered sugar: Sweetens the cheese filling smoothly without any graininess.
- 1 teaspoon vanilla extract: Adds a warm, aromatic note that enhances the overall flavor profile.
- 2 cups whipped cream (whipped to stiff peaks): Lightens the filling, making it fluffy and airy.
- 1 cup mango puree (fresh or canned): Gives the filling its signature tropical sweetness and gorgeous yellow color.
- 1 tablespoon gelatin powder: Helps set the mango topping firmly without baking.
- 2 tablespoons cold water: Used to bloom the gelatin, ensuring it dissolves smoothly.
- Fresh mango slices for garnish: Adds a fresh, decorative touch to the finished cake.
How to Make Unbaked Cheese and Mango Cake Recipe
Step 1: Prepare the Crust
Start by crushing your graham crackers or digestive biscuits into fine crumbs. Mixing in the melted butter is key here because it binds the crumbs together and creates that firm, buttery base essential for this cake. Press this mixture evenly onto the bottom of a 9-inch springform pan, then pop it into the fridge to chill and set.
Step 2: Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until it’s smooth and velvety. Adding powdered sugar and vanilla extract at this stage ensures everything is well incorporated and perfectly sweetened. Now for the magic: gently fold in the whipped cream to keep the mixture light and fluffy, then carefully swirl in the mango puree for that delicious tropical flair. Pour this luscious filling over your chilled crust and let it rest in the refrigerator for at least 4 hours so it can firm up beautifully.
Step 3: Prepare the Mango Topping
While the cheesecake is chilling, sprinkle your gelatin powder over cold water and allow it to bloom for about five minutes. This process is essential to dissolve the gelatin smoothly without lumps. Warm the mango puree in a saucepan just until hot, then stir in the bloomed gelatin until it fully dissolves. Let this silky mixture cool slightly, making sure it’s not warm enough to melt the cheesecake underneath once poured on top.
Step 4: Assemble and Chill
Pour the cooled mango topping evenly over the set cheesecake. Slide the cake back into the fridge for an additional two hours, giving the topping time to set into a beautiful, glossy layer that complements the creamy filling perfectly.
Step 5: Garnish and Serve
Once your cake is fully set, liberally decorate the top with fresh mango slices. This final flourish not only adds a burst of freshness but also makes the cake look irresistible. Unmold carefully, slice generously, and get ready for a mouthwatering experience.
How to Serve Unbaked Cheese and Mango Cake Recipe
Garnishes
Fresh mango slices are the star garnish here, but you can also add a sprinkle of toasted coconut flakes or a few mint leaves for a pop of color and extra flavor. Each garnish adds a new dimension that highlights the tropical vibe of the cake.
Side Dishes
Pairing this Unbaked Cheese and Mango Cake Recipe with light, refreshing accompaniments like a chilled berry salad or citrus sorbet works wonderfully. These sides cut through the creaminess and brighten up your dessert spread.
Creative Ways to Present
Serve the cake on a rustic wooden board for casual occasions or on elegant glass plates for a more formal touch. You can also create mini versions in small jars or glasses for individual servings, perfect for parties or afternoon tea dates.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully in the refrigerator for up to three days. Be sure to cover it tightly with plastic wrap or store it in an airtight container to maintain its freshness and prevent the mango topping from drying out.
Freezing
If you want to enjoy the cake later, it freezes well. Wrap it securely in plastic wrap and place it in a freezer-safe container for up to one month. Thaw overnight in the fridge before serving to preserve that perfect creamy texture.
Reheating
Since this is an unbaked, chilled dessert, reheating is not recommended. Instead, serve it cold straight from the fridge to enjoy the cake’s refreshing texture and vibrant flavors at their best.
FAQs
Can I use gelatine substitutes in this Unbaked Cheese and Mango Cake Recipe?
Absolutely! Agar-agar is a great plant-based alternative that can be used to set the mango topping. Just follow the package instructions for the proper ratio, as it sets differently from gelatin.
What type of mango is best for this recipe?
Ripe, sweet mango varieties like Ataulfo, Alphonso, or Kent work beautifully because of their smooth texture and vibrant flavor, which make the mango puree irresistible.
Can I make this cake vegan?
To make a vegan version, substitute the cream cheese with a plant-based cream cheese, use coconut cream instead of whipped cream, and replace gelatin with agar-agar. This will keep the creamy and fruity essence intact.
How do I prevent the crust from getting soggy?
Pressing the crumb mixture firmly and chilling it well before adding the filling helps. Some like to lightly toast the crumbs or brush the crust with a thin layer of melted chocolate to create a moisture barrier.
What can I do if my mango topping isn’t setting?
If the mango topping remains liquid, it might be due to incorrect gelatin blooming or uneven heating. Make sure the gelatin is fully dissolved and let the topping cool before pouring it over the cheesecake. Refrigerate long enough to allow proper setting.
Final Thoughts
Trying this Unbaked Cheese and Mango Cake Recipe is like inviting sunshine onto your dessert table. Its effortless preparation, luxurious texture, and tropical freshness make it a standout favorite that’s sure to wow everyone you share it with. So go ahead and give it a try; I promise it will become one of those sweet treats you’ll reach for again and again.
Print
Unbaked Cheese and Mango Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Description
This Unbaked Cheese and Mango Cake is a luscious, no-bake dessert featuring a buttery graham cracker crust, creamy mango-infused cheesecake filling, and a glossy mango topping. It’s perfectly chilled, making it an ideal refreshing treat for warm days or special occasions, combining the tropical sweetness of mango with smooth cream cheese in a simple yet elegant preparation.
Ingredients
Crust
- 200g graham crackers or digestive biscuits
- 100g unsalted butter, melted
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)
Mango Topping
- 1 cup mango puree
- 1 tablespoon gelatin powder
- 2 tablespoons cold water
Garnish
- Fresh mango slices for garnish
Instructions
- Prepare the Crust: Crush the graham crackers or digestive biscuits into fine crumbs and combine them thoroughly with the melted unsalted butter. This mixture forms the base of the cake.
- Form the Crust: Press the crumb and butter mixture evenly into the base of a 9-inch springform pan. Place it in the refrigerator to chill and firm up while you prepare the filling.
- Make the Cheesecake Filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to mix until fully incorporated and smooth.
- Incorporate Whipped Cream and Mango Puree: Gently fold the stiffly whipped cream into the cream cheese mixture to maintain its lightness. Once combined, fold in the mango puree carefully until the mixture is smooth and evenly colored.
- Chill the Filling: Pour the prepared cheesecake filling over the chilled crust in the springform pan and smooth the surface. Refrigerate the cheesecake for at least 4 hours to allow it to set properly.
- Prepare the Mango Topping: Sprinkle the gelatin powder over cold water in a small bowl to bloom for about 5 minutes, allowing it to absorb the water and swell.
- Dissolve the Gelatin: Heat the mango puree gently in a saucepan over low heat. Add the bloomed gelatin to the warm mango puree and stir continuously until the gelatin is completely dissolved. Allow this mixture to cool slightly but do not let it set.
- Top the Cheesecake: Pour the cooled mango gelatin mixture evenly over the set cheesecake. Return the cake to the refrigerator and chill for an additional 2 hours or until the topping is firm.
- Garnish the Cake: Once the mango topping is fully set, decorate the cake with fresh mango slices arranged elegantly for a fresh and appealing finish.
- Serve: Carefully unmold the cheesecake by releasing the springform pan. Slice the cake into 10 servings and enjoy this refreshing no-bake mango dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth and lump-free filling.
- Whip the cream to stiff peaks to provide the filling with the right light and airy texture.
- When dissolving gelatin, avoid boiling as high heat can deactivate gelatin’s setting properties.
- You can substitute the graham crackers with digestive biscuits if preferred.
- Use fresh or canned mango puree depending on availability; fresh mango puree will provide a brighter flavor.
- This cake requires refrigeration time to properly set; plan ahead to allow at least 6 hours total chilling time.
