No-Bake Tropical Mango Delight Cheesecake
Indulge in the creaminess and exotic flavor of this No-Bake Tropical Mango Delight Cheesecake, a luscious dessert that combines the rich texture of cream cheese with the bright and refreshing taste of mango. Perfect for any occasion, this cheesecake is easy to prepare and requires no baking, making it a delightful treat to share with friends and family. The crisp base made from a blend of digestive and Oreo cookie crumbs provides a delicious contrast to the smooth filling, while the mango topping adds an elegant finish. Chill it to perfection for a refreshing dessert that will leave everyone wanting more!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Digestive plain sweet biscuit crumbs
50 g (Crushed into fine crumbs)
Oreo cookie crumbs
50 g (Crushed into fine crumbs)
Melted butter
40 g (Melted)
Cream cheese
200 g (Softened to room temperature)
Rum
1 tablespoon (N/A)
Lemon juice
1 tablespoon (Freshly squeezed)
Sugar
55 g (N/A)
Mango puree
200 g (N/A)
Gelatin
1 tablespoon (Powdered, dissolved in boiling water)
Boiling water
3 tablespoons (N/A)
Whipping cream
200 ml (Whipped until soft peaks)
Icing sugar
2 tablespoons (N/A)
Mango (for garnish)
1 (Cubed)
Mango puree (for topping)
100 g (N/A)
Gelatin (for topping)
2 teaspoons (Powdered, dissolved in boiling water)
Boiling water (for topping)
3 tablespoons (N/A)
Instructions
1
In a mixing bowl, combine the digestive biscuit crumbs, Oreo cookie crumbs, and melted butter. Mix until well combined, then firmly press the mixture into the base of an 18 cm round cake pan. Place the cake pan in the refrigerator to chill while preparing the filling.
2
In a separate bowl, whip the whipping cream with 2 tablespoons of icing sugar until it reaches a 70% stiff peak consistency, resembling a light mousse. Keep chilled.
3
Dissolve 1 tablespoon of gelatin in 3 tablespoons of boiling water, stirring until completely dissolved, then set aside to cool slightly but ensure it remains warm.
4
In another mixing bowl, beat the cream cheese with 55 g of sugar, lemon juice, and rum until the mixture is smooth and creamy.
5
Add the warm gelatin solution to the 200 g of mango puree and blend thoroughly to ensure it's well mixed.
6
Gradually fold the mango mixture into the cream cheese mixture until fully combined. Carefully incorporate the whipped cream into the mixture until smooth, then gently stir in the cubed mango pieces for added texture.
7
Pour the cheesecake filling onto the chilled base and spread evenly. Refrigerate for at least one hour to set.
8
To make the mango topping, dissolve 2 teaspoons of gelatin in 3 tablespoons of boiling water and stir it into the remaining 100 g of mango puree. Pour this mango puree topping gently over the set cheesecake.
9
Chill the cheesecake for a minimum of 3 hours, or preferably overnight, before serving. For a professional look, strain the mango topping through a fine sieve to achieve a smooth, glossy finish.
10
Serve chilled and enjoy this tropical delight!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the No-Bake Tropical Mango Delight Cheesecake?
It is a luscious, creamy, and exotic dessert that combines cream cheese with refreshing mango flavor on a cookie base without the need for baking.
What ingredients are used for the cheesecake base?
The base is made from 50 g of digestive plain sweet biscuit crumbs, 50 g of Oreo cookie crumbs, and 40 g of melted butter.
What size pan should I use for this recipe?
An 18 cm round cake pan is recommended for this cheesecake.
How should the whipping cream be prepared?
Whip 200 ml of whipping cream with 2 tablespoons of icing sugar until it reaches a 70% stiff peak consistency, similar to a light mousse.
How do I prepare the gelatin for the filling?
Dissolve 1 tablespoon of gelatin in 3 tablespoons of boiling water, stirring until fully dissolved, and allow it to cool slightly while remaining warm.
What is the cream cheese mixture composed of?
It consists of 200 g of softened cream cheese beaten with 55 g of sugar, 1 tablespoon of lemon juice, and 1 tablespoon of rum.
How much mango puree is required for the filling?
The main cheesecake filling requires 200 g of mango puree.
When do I add the fresh mango cubes?
Gently stir in the cubed mango pieces after incorporating the whipped cream into the mango and cream cheese mixture.
How long does the cheesecake need to chill before adding the topping?
The cheesecake should be refrigerated for at least one hour to set before the topping is applied.
What ingredients are in the mango topping?
The topping consists of 100 g of mango puree and 2 teaspoons of gelatin dissolved in 3 tablespoons of boiling water.
How can I give the cheesecake a professional finish?
Strain the mango topping through a fine sieve to achieve a smooth and glossy finish.
What is the total recommended chilling time?
The cheesecake should chill for a minimum of 3 hours, though leaving it overnight is preferred for the best results.
Is there alcohol in this recipe?
Yes, the recipe calls for 1 tablespoon of rum in the cream cheese mixture.
What type of biscuits are used for the crust?
The recipe uses a combination of Digestive plain sweet biscuits and Oreo cookies.
How much sugar is needed for the cream cheese layer?
You will need 55 g of sugar for the cream cheese mixture.
Does the cream cheese need to be at room temperature?
Yes, the cream cheese should be softened to room temperature to ensure a smooth and creamy texture.
Can I use bottled lemon juice?
While the recipe suggests freshly squeezed lemon juice, bottled juice can be used as a substitute.
How many grams of butter are used in the base?
40 g of melted butter is used to bind the biscuit crumbs.
What is the purpose of the gelatin in this no-bake recipe?
Gelatin acts as a setting agent to help the cheesecake maintain its structure without being baked.
How do I incorporate the mango puree into the filling?
Mix the warm gelatin solution into the mango puree first, then gradually fold that mixture into the cream cheese mixture.
How much icing sugar is needed?
The recipe requires 2 tablespoons of icing sugar for the whipped cream.
What is the preparation for the mango used as garnish?
One mango should be cubed and stirred into the filling for added texture.
Is the base chilled before the filling is added?
Yes, the cake pan with the pressed biscuit base should be placed in the refrigerator while you prepare the filling.
How much boiling water is used for the topping's gelatin?
3 tablespoons of boiling water are used to dissolve the 2 teaspoons of gelatin for the topping.
What kind of texture does the Oreo addition provide to the crust?
The Oreo cookie crumbs provide a delicious contrast and unique flavor profile to the traditional digestive base.
Can I serve this cheesecake immediately after topping?
No, it needs to chill for at least 3 more hours to allow the mango topping to set properly.
Is this recipe suitable for hot weather?
Yes, it is a refreshing chilled dessert that is perfect for tropical or warm climates.
How many mango puree portions are used in total?
There are two portions: 200 g for the filling and 100 g for the topping.
Should the whipping cream be stiff?
It should be whipped to a 70% stiff peak, meaning it should be thick but still have a soft, mousse-like quality.
How should the final dessert be served?
It should be served chilled directly from the refrigerator.