Description
A luscious and refreshing Unbaked Cheese and Mango Cake that combines a buttery biscuit crust with a creamy mango-infused cheesecake filling, topped with a delicate mango gelatin glaze and fresh mango slices. This no-bake dessert is perfect for warm weather and requires minimal oven use, offering a smooth, fruity, and creamy treat that is sure to impress.
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 for garnish
Instructions
- Prepare the Crust: Crush the graham crackers or digestive biscuits into fine, even crumbs. Mix the crumbs thoroughly with the melted unsalted butter until fully combined and the mixture resembles wet sand.
- Form the Base: Press the crumb and butter mixture firmly into the base of a 9-inch springform pan to form an even crust layer. Place it in the refrigerator to chill and set while preparing the filling.
- Make the Cheesecake Filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until fully incorporated and smooth.
- Fold in Whipped Cream and Mango Puree: Gently fold the stiffly whipped cream into the cream cheese mixture to maintain the light texture. Then fold in the mango puree carefully until the filling is smooth and evenly mixed.
- Assemble and Chill: Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula. Refrigerate the cake for at least 4 hours to allow it to set firmly.
- Prepare the Mango Topping Gelatin: Sprinkle the gelatin powder over the cold water and let it bloom for about 5 minutes to activate and soften the gelatin.
- Dissolve Gelatin in Mango Puree: Heat the mango puree gently in a saucepan over low heat, then add the bloomed gelatin and stir continuously until completely dissolved. Allow the mixture to cool slightly but not set.
- Add the Mango Topping: Pour the cooled mango gelatin mixture evenly over the set cheesecake. Return the cake to the refrigerator and chill for an additional 2 hours until the topping is set.
- Garnish: Decorate the top of the cake with fresh mango slices artistically arranged just before serving.
- Serve: Carefully unmold the cheesecake by releasing the springform pan sides. Slice into 10 servings and enjoy this creamy, fruity dessert chilled.
Notes
- Use fresh mango puree for the best flavor, or canned mango puree if fresh is not available.
- Whip the cream to stiff peaks to ensure the filling is light and airy.
- Make sure the cream cheese is properly softened at room temperature to avoid lumps in the filling.
- If you prefer a firmer crust, you can bake the crust at 350°F (175°C) for 8-10 minutes before adding the filling, but this is optional.
- Gelatin can be substituted with agar-agar for a vegetarian alternative, but adjust quantities accordingly.
- Refrigerate the cake thoroughly to ensure clean slices when serving.
