No Bake Mango Cheesecake Recipe

Oh boy, Flickr uploader is crawling like a snail today. Or maybe I’m the only one who’s having the problem today? Anyway, all the photos are up and here’s how the mango cheesecake was made.


6″ removable cake mold

A. Base

Digestive biscuits: 100g

Butter: 45g

B. Middle cheesecake layer

Cream cheese: 175g

Milk: 65ml

Sugar: 50g

Mango puree: 215g

A bit of lemon juice (optional)

Whipping cream: 150g

Gelatine Powder: 15g (I used gelatine sheets)

C. Top layer

Mango puree + water: 260g

Sugar: 30g

Agar-agar podwer: 1/2 tsp



Process the digestive biscuits with a food processor. Microwave the butter and mix it with the crushed biscuit. Form a thin layer of biscuit base at the bottom of the cake mold and keep it refrigerated.

Beat cream cheese and sugar until well combined. Store in the fridge and proceed to the next step.

Prepare mango puree.

Soak the gelatine sheets in water until soften. Then heat it up over boiling water to dilute the sheets.

Mix gelatine with mango puree.

Mix the puree with cream cheese mixture. Refrigerate the mixture again.

Beat whipping cream until soft peak.

Add whipping cream into mango and cream cheese mixture and mix well.

Arrange pieces of mango on the base.

Pour the mixture into cake mold.

Lightly drop the cake mold to release the air bubbles. Refrigerate the cheesecake for a couple of hours.

Next, prepare the agar agar by cooking mixture C for a few minutes. Let it cool down to room temperature and add it on the cake.

Refrigerate again for at least 4 hours or overnight.

To remove the mold, place a hot kitchen towel around the outer ring and the mold can be easily slight down.

So here’s the cake.


Related Posts with Thumbnails

Comments: 2

  1. Yenn March 12, 2013 at 6:11 pm

    beautiful and looks so yummy!!!

  2. shoppingmum March 13, 2013 at 10:57 am

    It’s quite easy to prepare too :)