Sometimes, the best things in life are the simplest ones. This refreshing No-Bake Mango Cheesecake is so simple to make, it’s hard to go wrong! Chunks of sweet and juicy fresh mango is folded into this smooth creamy cheesecake on a crunchy biscuit base, then topped with more fresh mango arranged to look like a rose. For the best looking mango rose, use ripe but firm mangoes and slice them as thin as you can.
(Makes 1 x 6″ round cake)
120g digestive biscuits
60g butter, melted
225g cream cheese, soft
150ml whipping cream
1 tsp lemon juice
60ml milk, warm
3 sheets gelatin
½ mango, cut in chunks
2 large fresh mangoes
- To make base, blitz digestive biscuits into crumbs in a food processor. Combine biscuit crumbs with melted butter and press into the bottom of a 6” springform pan or cake ring.
- To make cheesecake layer. soak gelatin sheets in ice water until soft. Meanwhile, heat up the milk so that it is hot but not boiling. Squeeze the softened gelatin sheets to remove excess water, then stir them into hot milk to dissolve.
- In a food processor or blender, combine cream cheese, sugar, lemon juice and cream until the mixture is smooth.
- Add in milk-gelatin mixture and blend again until smooth. Then pour cheesecake mixture into a bowl
- Remove the skin and seed of one mango and cut half a mango into chunks. Reserve the other half a mango for topping later.
- Fold mango chunks into cheesecake mixture, then pour mango cheesecake mixture onto crust and chill until set, about 3-4 hours.
- Before serving, remove the skin and seed of remaining mango and cut into half lengthwise. Then slice all the mangoes into 3mm thin slices.
- Starting with the larger segments, arrange mango slices around the cake, overlapping the end of one slice over the next. Then repeat the same in concentric circles towards the center, using smaller slices as you get closer to the center of the “rose”. Finally, roll a small slice into a circle and place it in the center to form the “bud” of the mango “rose”.
- Serve and enjoy cold.