Go Back
Mango Cheesecake

No-bake Mango Cheesecake

Mango Cheesecake decorated with various berries and mango slices. Check out my recipe below!
Print Recipe Pin Recipe
Cook Time 1 hour
Servings: 1 Mango Cheesecake
Course: Dessert
Cuisine: Japanese
Ingredients Method

Ingredients
  

Cheesecake base (bottom layer)
  • 20 g Unsalted Butter
  • 80 g Biscuits
First layer (Yellow)
  • 1.5 tsp Gelatin
  • 15 g Sugar
  • 30 ml Semi-skimmed milk
  • 1 Lemon (For grated lemon zest)
  • 55 g Mango purée
  • 2 tsp Lemon juice
  • 200 g Cream cheese
  • 550 ml Double cream
Second layer (White)
  • 150 ml Double cream
Third layer (Jelly)
  • ½ tsp Gelatin
  • 5 g Sugar
  • 45 g Mango purée
  • 35 ml Water

Method
 

Bottom layer
  1. Put 80g biscuits into a food bag and use a rolling pin to break it into pieces. 
  2. Add 20g melted butter into the food bag from Step 1 and hand-press it from the outer layer to make it sticky. 
  3. Transfer the biscuit mixture into a cake tin (15cm diameter) and press it against the bottom tin using the back of the spoon.
  4. Place the cake tin in the fridge to cool it for 20 minutes.
First layer
  1. In a small bowl, mix 30ml semi-skimmed milk with 1.5 tsp gelatin and stir it in a "hot water bath".
  2. Add the milk mixture (from Step 5), 200g cream cheese, 15g sugar into a mixing bowl and stir thoroughly. 
  3. In a separate mixing bowl, add 200ml double cream and whisk it until it thickens.
  4. Transfer 50 ml of double cream (from Step 8) into the mixtures from (Step 7) and fold it continuously.
  5. Add 55g mango purée into the mixtures and stir it until the yellow colour blends it perfectly.
  6. Pour the mixtures from Step 10 into the cake tin on top of the biscuit layer and cool it for 30 minutes.
Second layer
  1. Pour 150 ml whipped double cream (from Step 8) onto the yellow layer and use a spatula to smoothen the surface. 
  2. Cool in the fridge for 10 minutes.
Final layer (Jelly)
  1. In a small bowl, mix 35ml water, 5g sugar with 0.5 tsp gelatin, and stir it in a "hot water bath".
  2. Add 45g mango purée into the jelly mixture, stir it (water bath is not required) and let it cool down. 
  3. Pour the mixtures on the second layer and cool in the fridge for 4 hours. 
Decoration
  1. Itadakimasu, decorate your cheesecake with mango, mint, and berries of your choice and it is ready to be served!