No Bake Mango Cheesecake
A celebration of summer! A creamy mousse-like VERY mangoey filling on a biscuit base topped with a beautiful mango jelly, piles of whipped cream, more mango and passionfruit. Toppings are optional - it's stunning without, prettier with! Recipe VIDEO below.
Ingredients
12 servings
Instructions
- Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
- Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
- Grease sides with butter and line with paper.
- Blitz crackers into fine crumbs in a food processor.
- Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.
- Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes - it turns gelatinous.
- Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
- Place mango in food processor. Blitz until smooth.
- Measure out 3/4 cup and reserve for mango jelly, set aside.
- Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/2.5qt/10 cup+ capacity - Note 3). Blitz for 30 seconds or so until smooth.
- Pour into cake pan. Refrigerate 3+ hours until top is set.
- Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
- Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
- Pour over cheesecake filling. Tilt cake around to spread.
- Refrigerate 12 hours+.
- Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
- Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
- Piled over the centre of the cheesecake.
- Top with more chopped mango and passionfruit pulp. Serve and relish in praises!
Nutrition per serving
380kcal
💰 Cost Estimate
Total Ingredients
$700.00
$700.00
Per Serving
$58.00/serving
$58.00/serving
🏠 Savings
~$1400.00 vs buying!
~$1400.00 vs buying!
📋 Price Breakdown (76% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| / 5 oz Arnott's Marie Biscuits | 5.5 oz | - |
| / 3.5 oz unsalted butter | 3.5 oz | $385.00 |
| white sugar | 2 tbsp | $2.00 |
| / 1.4 lb mango flesh | 1.5 lbs | - |
| gelatin powder | 2 tsp | $1.00 |
| / 125 ml cold tap water | 0.5 cup | - |
| / 1 lb Philadelphia cream cheese | 1 lb | $42.00 |
| / 150g caster sugar | 0.6666666666666666 cup | $9.00 |
| / 10 oz whipping cream* | 1.25 cups | $87.00 |
| gelatin powder | 0.75 tsp | - |
| / 65 ml cold tap water | 0.25 cup | - |
| lemon juice | 1 tbsp | $10.00 |
| / 10 oz whipping cream* | 1.25 cups | $87.00 |
| white sugar | 1 tbsp | $1.00 |
| vanilla extract | 1 tsp | $76.00 |
| mango | 1 large | - |
| passionfruit | 2 | - |
*Estimated market prices, may vary by region
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