mango cheese cake

No bake Mango Cheesecake



Prep time
Cooking time


  • Crust base

  • 1 packet plain biscuits

  • 10 Tbsp butter, melted

  • 3 Tbsp caster sugar

  • Filling

  • 250 grams cream cheese, room temperature

  • 3/4 cup icing sugar

  • 1 tsp vanilla extract

  • 3 fresh mangoes or 3 tins mango, 1 cheek for decoration

  • 200 mls thickened cream, whipped

  • 2 Tbsp unflavored gelatin

  • 2 Tbsp warm water


  • Crush biscuits by hand, or use a food processor. Put biscuit crumbs into a bowl and add melted butter. Mix till combined. Add mix to base of a 8 inch round spring form cake tin. Spread the base mix and smooth out with a spoon.
  • Remove flesh from fresh mangoes or tin mangoes and place in a blender. Pulse for a few seconds and then blend on high for one minute.
  • In a separate bowl, combine gelatine and water, Mix until they are combined. Add sugar and gelatin to the mango mixture . Stir until everything is incorporated . Set the mixture aside.
  • Add the cream cheese, icing sugar, vanilla extract to a separate a bowl. Mix together with a electric mixer, until smooth .
  • Using an electric mixer or whisk, beat the cream for 2 1/2 minutes.
  • Add the cream cheese mixture to the whipped cream. Using a spatula, fold everything together so it is well combined and smooth.
  • Add the cheese mixture over the biscuit base, so it comes 3/4 way to the top. Smooth out using a spatula.

  • Spoon the mango puree over the top and smooth it out. Slice the fourth mango into pieces and decorate on top of the mango puree.
    mango cheesecake

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