Description
This Unbaked Cheese and Mango Cake is a delicious, no-bake dessert combining a buttery graham cracker crust with a creamy mango-infused cheesecake filling, topped with a shiny mango gelatin layer and fresh mango slices. Perfectly chilled and easy to prepare, it offers a refreshing tropical twist on classic cheesecake.
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
Instructions
- Prepare the Crust: Crush the graham crackers or digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with the melted unsalted butter until well combined.
- Form the Base: Press the crumb and butter mixture firmly into the base of a 9-inch springform pan to create an even layer. Refrigerate to set the crust while preparing the filling.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then mix well until fully incorporated and smooth.
- Fold in Whipped Cream and Mango: Gently fold the whipped cream into the cream cheese mixture to maintain its lightness, then carefully mix in the mango puree until the filling is smooth and evenly colored.
- Set the Filling: Pour the prepared cheesecake filling over the chilled crust in the springform pan, smoothing the top with a spatula. Refrigerate for at least 4 hours to allow the filling to set firmly.
- Prepare Mango Topping: Sprinkle gelatin powder over cold water and let it bloom for 5 minutes. Meanwhile, heat one cup of mango puree gently in a saucepan until warm but not boiling.
- Dissolve Gelatin: Add the bloomed gelatin to the warm mango puree and stir continuously until the gelatin has completely dissolved. Let the mixture cool slightly but remain pourable.
- Apply Mango Topping: Pour the cooled mango topping evenly over the set cheesecake filling. Return the cake to the refrigerator and chill for an additional 2 hours to allow the topping to fully set.
- Garnish and Serve: Once the topping is firm, garnish the cake with fresh mango slices arranged attractively on top.
- Unmold and Enjoy: Carefully remove the springform pan sides, slice the cheesecake, and serve chilled for a refreshing tropical dessert experience.
Notes
- Use fresh or canned mango puree depending on seasonality and availability.
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Whip the cream to stiff peaks to help maintain the cheesecake’s structure and light texture.
- If gelatin is unavailable or for a vegetarian option, agar-agar can be used as a substitute, though setting times may vary.
- Refrigerate the cheesecake overnight for best flavor and texture results.
