No-Bake Mango Cheesecake with Biscuit Base and Passion Fruit Topping Recipe
A luscious, no-bake mango cheesecake featuring a buttery biscuit base, silky mango cheesecake filling, and a vibrant mango jelly topping, finished with whipped cream, fresh mango chunks, and passion fruit pulp. Perfect for a refreshing dessert that sets overnight with minimal effort and maximum flavor.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 7 hours 15 minutes
- Yield: 12 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
Ingredients
Base
- 300 g digestives
- 150 g unsalted butter
Jelly
- 150 g mango pulp
- 6 g gelatine sachet (1/2 sachet of standard 12g pack)
- 75 ml boiling water
Cheesecake
- 400 g full-fat soft cheese
- 100 g icing sugar
- 300 ml double cream
- 300 ml mango pulp
- 12 g gelatine sachet (1 sachet)
- 1–3 tbsp boiling water
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 1 mango, cut into chunks
- 1–2 passion fruit, insides scooped out
Instructions
- Prepare the Base: Melt the unsalted butter in the microwave in short bursts or in a small pan over medium heat until fully melted. Blitz the digestives in a food processor until fine crumbs form. Add the melted butter and pulse a few times until the mixture combines well. Press this crumb mixture firmly into the bottom of an 8″/20cm deep springform tin, creating an even layer.
- Make the Jelly: In a jug, sprinkle half of a gelatine sachet (about 6g) over 75 ml boiling water. Whisk thoroughly until the gelatine granules completely dissolve. Add 150 g mango pulp to the jug and stir well. Allow the mixture to cool, stirring occasionally to prevent setting.
- Prepare the Cheesecake Filling: In a large bowl, whisk together 400 g full-fat soft cheese and 100 g icing sugar until smooth and combined. Add 300 ml double cream and 300 ml mango pulp, mixing until fully blended. In a small bowl, dissolve a full gelatine sachet (12 g) by adding boiling water in 1 tbsp increments, stirring until all gelatine is dissolved (do not exceed 3 tbsp). Pour this gelatine mixture into the cheesecake filling and whisk thoroughly until smooth.
- Assemble Cheesecake: Pour the prepared cheesecake filling evenly over the biscuit base in the tin, smoothing the surface with a spatula.
- Add the Jelly Layer: Carefully pour the cooled mango jelly mixture over the cheesecake layer. Be gentle to maintain layers distinct and even.
- Chill and Set: Refrigerate the assembled cheesecake overnight for a minimum of 6 hours to allow the layers to set fully.
- Decorate and Serve: Once set, carefully remove the cheesecake from the springform tin. Whip 150 ml double cream with 2 tbsp icing sugar until smooth and thick. Dollop the whipped cream atop the cheesecake, then decorate with fresh mango chunks and passion fruit pulp. Serve chilled and enjoy!
Notes
- This cheesecake keeps well refrigerated for 3 or more days.
- For best mango flavor, use good quality mango pulp.
- An 8″/20cm deep springform tin is ideal for this recipe.
- The recipe is inspired by RecipeTin Eats.
