No Bake Mango Cheesecake with Passionfruit
Graham cracker crust topped with creamy mango cheesecake filling, a glossy mango jelly layer, fresh mango, and whipped cream.
Equipment
- Springform pan
- Blender
- Electric mixer
- Parchment paper
Ingredients
Main Ingredients
- 5 oz graham crackers crushed into fine crumbs
- 7 tbsp unsalted butter melted
- 2 tbsp white sugar for the crust
- 1 ½ lb ripe mango flesh about 2 large mangoes, blended until smooth
- 4 ½ tsp unflavored gelatin powder for the filling
- ½ cup cold water for the filling gelatin
- 1 lb cream cheese softened
- ⅔ cup superfine sugar
- 1 ¼ cup heavy whipping cream for the filling
- ¾ tsp unflavored gelatin powder for the jelly layer
- ¼ cup cold water for the jelly layer
- 1 tbsp lemon juice
- 1 large mango cut into cubes, for topping
- 2 passionfruit pulp scooped out, for decoration
- 1 ¼ cup heavy whipping cream for the topping
- 1 tbsp sugar for the topping
- 1 tsp vanilla extract for the topping
Instructions
Cooking
- Crust. Press the crumbs, melted butter, and sugar into a parchment lined 9 inch springform pan and chill.
- Filling. Dissolve the bloomed gelatin and stir it into the mango puree, then beat in the cream cheese and sugar and fold in whipped cream.
- Set. Pour over the crust and refrigerate about 3 hours until set.
- Glaze. Warm the small gelatin portion with water, add lemon juice, cool it, pour over the filling, and add the mango cubes.
- Top. Chill 3 more hours, then add whipped sweetened cream and passionfruit.
Notes
Substitutions: Use thawed frozen mango or digestive biscuits for the crust.
Tips: Cool the dissolved gelatin slightly before mixing and chill overnight for neat slices.
Storage: Refrigerate for up to 3 days. Do not freeze.