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
Scale
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.
