Mango Cheesecake

A fresh and fruity no-bake Mango Cheesecake that is simply bursting with delicious mango flavour! Just 15 minutes prep time and NO baking required!

5 from 24 votes

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Course: Dessert

Cuisine: Cheesecake

Prep Time: 15

Chilling Time: 6

Total Time: 6 15

Servings: serves

Calories: 368kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Hand Mixer or Thermomix
Blender, food processor or Thermomix

Ingredients

250 g Arnott's Nice biscuits see notes for alternatives
125 g butter melted
300 ml cream heavy or whipping
500 g cream cheese full fat
150 g (⅔ cup) caster sugar
500 g mango pieces fresh, or frozen (defrosted)
2 tsp gelatine powder dissolved in ¼ cup water (see tips)
mini meringues and passionfruit pulp to decorate (optional)

Instructions

Grease the base and sides of a 20cm round springform pan.
Crush the biscuits into fine crumbs using a food processor or blender.
Pour over the melted butter and mix together well.
If using a Thermomix: Melt butter in the Thermomix bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
Press the mixture very firmly into the base of the prepared pan and place into the fridge while you prepare the filling.
Whip the cream until soft peaks form and set aside.
If using a Thermomix: whip the cream in a clean and dry Thermomix bowl on Speed 3 until soft peaks form. Set aside.
Using a hand mixer, beat the cream cheese, caster sugar and mango pieces on medium speed until smooth, pale and creamy.
If using a Thermomix: Beat the cream cheese, caster sugar and mango pieces for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Note: The mixture will still have some small mango pieces remaining.
Add the cooled, dissolved gelatine and beat through until combined.
If using a Thermomix: Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
Fold through the whipped cream.
If using a Thermomix: Fold the whipped cream through with the spatula.
Pour the filling over the base and place into the fridge for a minimum of 6 hours (preferably overnight).
Carefully remove from the pan and decorate with mini meringues and passionfruit pulp (optional).

Notes

RECIPE NOTES & TIPS:

Biscuits/cookies - I like to use Arnott’s Nice biscuits which are very popular in Australia. If you can’t buy this variety you can use any type of plain sweet cookie you like, such as Nilla wafers or digestives.
Dissolving gelatine - Place boiling water into a small bowl. Sprinkle over the gelatine powder and whisk quickly with a fork to dissolve. Allow to cool.
Room temperature ingredients - for a smooth cheesecake, ensure all ingredients are at room temperature before using.
Storing - chill the cheesecake overnight (or for a minimum of 6 hours) and then continue to store it in the fridge until needed. Consume within 3 days.
Freezing - you can freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month. To defrost, place the cheesecake into the fridge overnight.

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