No-Bake Fresh Mango Cheesecake

There are some days during summer that you find unfavorable turning on the oven. So, step away from the oven as this light and creamy cheesecake will absolutely keep your cool, no matter how high the heat rises! This is incredibly mouth-watering dessert that you just have to share! In some recipes, they make mango jelly instead of slices of fresh mangoes. Since am from the Philippines and our country is blessed with sweet and fresh mangoes all year round, I opt for mango slices galore! The only issue in making this recipe is you have to make this all the time when someone request for it…this is a NO EFFORT dessert, so there is no valid reason to say NO!

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Ingredients

  • cup Ground Graham Crackers
  • 100 grams Unsalted Butter
  • 3 tablespoons Cold Water
  • 1 sachet Knoxx Gelatin
  • 100 ml Whipping Cream  cold
  • 200 ml Whipping Cream  cold
  • 225 grams Cream Cheese  softened
  • 3/4 cup Caster Sugar
  • 2 teaspoons Fresh Lemon Juice  optional
  • 2-3 pieces Fresh Mangoes  peeled and cut into slices

Apricot Glaze

  • tablespoons Apricot Jam
  • tablespoons Water

Procedure

  1. Melt the butter in a pan over medium heat. Once melted, stir in the ground graham and mix well. Off the heat and cool it down.
  2. Once cooled down, press into the bottom of an 8-inch spring form pan or mousse ring. If using mousse ring, do not forget to put cake board on the bottom. Chill in the freezer for 10 minutes to set.
  3. Combine gelatin and water in a bowl, stir until granules of gelatin is dissolved. Using a small saucepan, put the 100 ml whipping. Add the gelatin mixture. Turn on to low heat, and stir until gelatin is completely melted. Remove from heat, cool it down and set aside.
  4. In a mixing bowl with whisk attachment, whisk the 200 ml whipping cream to soft peak.
  5. In a mixing bowl with whisk or paddle attachment, beat together cream cheese, sugar, and lemon juice until smooth and no lumps of cream cheese. Pour in the gelatin mixture and continue beating until everything is smooth and creamy.
  6. Using a spatula, fold in the whipped cream to the mixture, making sure everything is well blended.
  7. Pour the cheesecake mixture into the prepared cake pan and smooth the top. Chill in the freezer for 1-2 hours to set. Release the cake from the pan if using spring from pan. If using a mousse ring use a blow torch and run around the edge of the ring to loosen the mousse and remove the ring.
  8. Meanwhile, combine water and apricot jam in a small saucepan. Simmer in medium heat until the jam has thinner consistency. Remove from heat and strain through fine sieve. aside.
  9. Arrange mango slices beautifully on top of cheesecake and lightly brush the mangoes with apricot glaze

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8 thoughts on “No-Bake Fresh Mango Cheesecake”

  1. Hi! Wanna try your recipe.
    But i have no whole milk.
    Do you have an alternative for that?
    Or can i use evaporated milk?

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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