Description
This unbaked cheese and mango cake combines a buttery graham cracker crust with a smooth, creamy mango-infused cheesecake filling topped with a vibrant mango gelatin layer. Perfect for warm weather or special occasions, this no-bake dessert boasts a refreshing tropical flavor and a light, airy texture that will delight mango lovers.
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 these crumbs thoroughly with the melted unsalted butter until the mixture resembles wet sand.
- Form the Crust: Press the crumb and butter mixture evenly into the base of a 9-inch springform pan, creating a compact crust layer. Refrigerate for at least 30 minutes to firm up before adding the filling.
- Make the Cheesecake Filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Add the powdered sugar and vanilla extract, continuing to mix until well combined and free of lumps.
- Incorporate Whipped Cream and Mango Puree: Gently fold the whipped cream into the cream cheese mixture to retain as much air as possible for a light texture. Then mix in the mango puree until the filling is smooth and evenly colored.
- Assemble and Chill: Pour the prepared cheesecake filling over the chilled crust, spreading it evenly. Refrigerate the cake for at least 4 hours or until set.
- Prepare the Mango Topping Gelatin: Sprinkle the gelatin powder evenly over the cold water in a small bowl and allow it to bloom for 5 minutes to activate.
- Dissolve Gelatin: Gently heat the 1 cup of mango puree in a small saucepan over low heat. Add the bloomed gelatin and stir continuously until the gelatin is completely dissolved. Remove from heat and allow it to cool slightly but not set.
- Apply Mango Topping: Pour the cooled mango gelatin mixture over the set cheesecake evenly. Return the cheesecake to the refrigerator and chill for an additional 2 hours to allow the topping to firm up properly.
- Garnish and Final Chill: Once set, garnish the top of the cake with fresh mango slices artfully arranged for a fresh and appealing presentation.
- Serve: Carefully unmold the cheesecake by releasing the springform pan. Slice into 10 equal servings and enjoy this luscious and refreshing mango-flavored, no-bake dessert.
Notes
- Ensure the cream cheese is at room temperature for a smoother mixing process.
- Whip the cream to stiff peaks to provide a stable, airy texture in the filling.
- Use fresh mango puree if possible for the best natural flavor, though canned can be substituted.
- Allow sufficient chilling time to ensure the cake sets fully to avoid a runny texture.
- Gelatin powder must be properly bloomed and dissolved to achieve the perfect mango topping consistency.
- For a vegetarian alternative, substitute gelatin with agar-agar but adjust the quantity and preparation method accordingly.
