No Bake Mango Cheesecake
A simple light and creamy dessert and perfect for anytime since you don't need to wait for mangoes to be in season to make this! You just a bit of time in the refrigerator to set it and you are good to go! Great to make ahead and freeze too!
Ingredients
For the Cheesecake Filling
- 1 1/4 cup heavy whipping cream (300ml, chilled)
- 3 8oz bricks full fat cream cheese (total 750g, room temperature)
- 1/3 cup sugar (50g or sub for 2 tbsp maple syrup)
- ½ cup mango pulp (about 100g - alphonso mango pulp is my fave)
- 1/4 cup sour cream (60g, room temperature)
- 2 tsp lemon juice
- 1 tsp pure vanilla extract
- Pinch salt
- 1 fresh mango slices or cubes for decorating
For the Crust
- 2 cups digestive biscuit crumbs (about 200g - or try graham cookies, or biscoff cookies)
- 1/2 cup unsalted butter, melted
- Pinch salt
Instructions
Make the Crust
- In a medium bowl, mix the 2 cups cookie crumbs with a pinch of salt and 1/2 cup melted butter until the cookie crumbs are moistened. Press the mixture into a 9 or 10-inch pie plate, springform pan or individual ramekins. You will want to pack the crust down well. Use the back of a cup or large spoon helps to pack it down. Set aside or refrigerate until ready to fill.
Make the No-Bake Cheesecake Filling
- In a stand mixer with a whisk attachment, or using a hand held mixer, whip 1 1/4 cup whipping cream until it forms stiff peaks (about 5 minutes). It is important to have stiff peaks here so make sure you whip it well. Set aside.
- Now in a new bowl in the stand mixed with a paddle attachment, beat three bricks of full fat cream cheese and 1/4 cup sugar until smooth and creamy (about 2-3 minutes).
- Scrape down the sides of the bowl, add ½ cup mango pulp, 1/4 cup sour cream, 2 tsp lemon juice and 1 tsp vanilla extract. Beat to combine, stopping the mixer to scrape down the sides occasionally. Make sure there are no lumps of cream cheese in the mixture.
- Using a spatula, gently fold in the whipped cream into the mango cheesecake mixture a little at a time until just combined. Mix carefully so you don't deflate the whipped cream!
- Pour the mango cheesecake mixture into the prepared pie crust(s) making sure the top is smooth. Refrigerate for at least 8 hours, but ideally for 12 hours.The longer it has to chill the better the cheesecake mixture will set. If you are making this ahead to freese, do not freeze immediately as it needs to set in the fridge for at least 8 hours before you freeze it so the texture is perfect.
- Just before you are ready to serve, top with mango slices and more whipped cream if you like, and serve chilled.
Notes
Tip: For a clean cut when cutting into the cheesecake, use a clean sharp knife, and wipe the knife clean between each cut.
Leftover cheesecake (is that even a thing?) can be stored upto 4 days in the fridge. Or freeze upto 3 months.