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Mango Cheesecake

No-bake Mango Cheesecake

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

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

Instructions
 

Bottom layer

  • Put 80g biscuits into a food bag and use a rolling pin to break it into pieces. 
  • Add 20g melted butter into the food bag from Step 1 and hand-press it from the outer layer to make it sticky. 
  • Transfer the biscuit mixture into a cake tin (15cm diameter) and press it against the bottom tin using the back of the spoon.
  • Place the cake tin in the fridge to cool it for 20 minutes.

First layer

  • In a small bowl, mix 30ml semi-skimmed milk with 1.5 tsp gelatin and stir it in a "hot water bath".
  • Add the milk mixture (from Step 5), 200g cream cheese, 15g sugar into a mixing bowl and stir thoroughly. 
  • In a separate mixing bowl, add 200ml double cream and whisk it until it thickens.
  • Transfer 50 ml of double cream (from Step 8) into the mixtures from (Step 7) and fold it continuously.
  • Add 55g mango purée into the mixtures and stir it until the yellow colour blends it perfectly.
  • Pour the mixtures from Step 10 into the cake tin on top of the biscuit layer and cool it for 30 minutes.

Second layer

  • Pour 150 ml whipped double cream (from Step 8) onto the yellow layer and use a spatula to smoothen the surface. 
  • Cool in the fridge for 10 minutes.

Final layer (Jelly)

  • In a small bowl, mix 35ml water, 5g sugar with 0.5 tsp gelatin, and stir it in a "hot water bath".
  • Add 45g mango purée into the jelly mixture, stir it (water bath is not required) and let it cool down. 
  • Pour the mixtures on the second layer and cool in the fridge for 4 hours. 

Decoration

  • Itadakimasu, decorate your cheesecake with mango, mint, and berries of your choice and it is ready to be served!  
Keyword Blueberry cheesecake, Blueberry crumble cheesecake, Cheesecake Recipe, Mango Cheesecake, No-bake cheesecake