If you’re looking for a refreshing and creamy dessert that’s simple to make, this Unbaked Cheese and Mango Cake Cheese and Mango Cake is perfect for you. With its smooth mango-infused cheesecake filling and a vibrant mango topping, this dessert is sure to impress your family and friends. Plus, it requires no baking, making it an ideal choice for those warm days when you want a delicious treat without heating up the kitchen.
Ingredients:
For the crust:
200g graham crackers or digestive biscuits
100g unsalted butter, melted
For the 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)
For the mango topping:
1 cup mango puree
1 tablespoon gelatin powder
2 tablespoons cold water
Fresh mango slices for garnish
Directions:
Prepare the Crust:
Crush the graham crackers or digestive biscuits into fine crumbs and mix with the melted butter.
Press the mixture into the base of a 9-inch springform pan to form an even layer.
Refrigerate the crust while you prepare the cheesecake filling.
Make the Cheesecake Filling:
Beat the softened cream cheese in a large bowl until smooth.
Gradually add powdered sugar and vanilla extract, beating until well combined.
Gently fold in the whipped cream until fully incorporated.
Add the mango puree and mix until the filling is smooth and even.
Pour the cheesecake mixture over the prepared crust in the springform pan.
Refrigerate for at least 4 hours to set.
Make the Mango Topping:
In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
Heat the mango puree in a saucepan over low heat. Add the bloomed gelatin and stir until fully dissolved.
Let the mixture cool slightly before pouring it over the set cheesecake.
Refrigerate for an additional 2 hours to allow the topping to firm up.
Garnish and Serve:
Before serving, garnish the cake with fresh mango slices for an extra touch of elegance.
Carefully unmold the cheesecake from the springform pan, slice, and enjoy!
Serving Tips:
Chill Properly: Ensure the cheesecake is thoroughly chilled and set before serving. This helps in slicing cleanly and achieving the best texture.
Unmolding: To easily unmold the cheesecake, run a knife around the edges of the pan before releasing the springform. If you encounter any sticking, briefly warm the outside of the pan with a warm cloth.
Serving Size: Use a sharp knife or a cake server to cut the cheesecake into clean slices. If the cake is too firm, you can dip your knife in hot water and wipe it clean between cuts.
Garnish: Fresh mango slices not only add a burst of color but also enhance the tropical flavor. Add them just before serving to keep them fresh and vibrant.
Accompaniments: Serve with a dollop of whipped cream or a mint sprig for an extra touch of elegance.
Storage Tips:
Refrigeration: Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container to prevent it from absorbing any odors and to keep it fresh.
Shelf Life: The cheesecake will keep well in the refrigerator for up to 5 days. If you need to store it for longer, consider freezing it.
Freezing: To freeze, cover the cheesecake with plastic wrap and then with aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. To serve, thaw it in the refrigerator overnight.
Serving After Freezing: When thawing a frozen cheesecake, do so gradually in the refrigerator. Avoid thawing at room temperature, as it can cause the texture to become mushy.
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FAQs:
Can I use a different fruit puree for this recipe?
Yes, you can substitute mango puree with other fruit purees such as strawberry, raspberry, or blueberry. Just make sure the fruit puree is smooth and has a similar consistency to mango puree to maintain the texture of the cheesecake.
How can I make this dessert dairy-free or vegan?
To make a dairy-free or vegan version, use non-dairy cream cheese and a plant-based whipped cream alternative. Ensure the gelatin is vegan-friendly by using agar-agar or a vegan gelatin substitute instead of traditional gelatin powder.
Can I prepare this cheesecake in advance?
Absolutely! This No-Bake Cheese and Mango Cake can be made up to 2 days in advance. Just ensure it’s properly covered and stored in the refrigerator until you’re ready to serve.
What should I do if my mango topping is too runny?
If the mango topping is too runny, it may not have been thickened enough. To fix this, you can reheat the topping mixture and add a little more gelatin, following the same process as before: sprinkle the gelatin over a small amount of cold water, let it sit to bloom, then heat it until dissolved, and mix it back into the mango puree. Allow it to cool slightly before pouring it over the cheesecake again.
Conclusion:
This No-Bake Cheese and Mango Cake is a delicious way to enjoy the tropical flavors of mango in a creamy and delightful dessert. Perfect for any occasion, this cheesecake is sure to be a hit with everyone who tries it!
📖 Recipe:
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Unbaked Cheese and Mango Cake
- Total Time: 6 hours 20 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Discover the ultimate summer treat with this No-Bake Cheese and Mango Cake. This delightful dessert features a creamy, mango-infused cheesecake filling on a buttery graham cracker crust, topped with a luscious mango puree. Perfect for warm weather, this easy-to-make cake requires no baking and is sure to impress with its vibrant flavors and refreshing taste.
Ingredients
For the crust:
200g graham crackers or digestive biscuits
100g unsalted butter, melted
For the 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)
For the mango topping:
1 cup mango puree
1 tablespoon gelatin powder
2 tablespoons cold water
Fresh mango slices for garnish
Instructions
- Prepare the Crust:
- Crush graham crackers or digestive biscuits into fine crumbs and mix with melted butter.
- Press the mixture into the base of a 9-inch springform pan and refrigerate.
- Make the Cheesecake Filling:
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
- Gently fold in the whipped cream and then mix in the mango puree until smooth.
- Pour the mixture over the prepared crust and refrigerate for at least 4 hours.
- Make the Mango Topping:
- Sprinkle gelatin powder over cold water and let it bloom for 5 minutes.
- Heat mango puree in a saucepan, add bloomed gelatin, and stir until fully dissolved. Let it cool slightly.
- Pour the mango topping over the set cheesecake and refrigerate for an additional 2 hours.
- Garnish and Serve:
- Garnish with fresh mango slices.
- Unmold the cheesecake, slice, and enjoy.
Notes
Ensure the cheesecake is fully chilled before serving to achieve the best texture.
For a dairy-free option, substitute with non-dairy cream cheese and plant-based whipped cream.
If using frozen mango puree, ensure it’s fully thawed and well blended before adding to the cheesecake filling.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 10 servings
- Calories: 350 kcal per serving
