No-Bake Mango Cheese Cake Recipe


I love fruity cheesecakes but since I have a small family, I prefer a recipe with smaller servings. This is a recipe I made up for my mum birthday this year. 

The pans I am using are two of 8.5x15x5cm rectangle loaf pans. But this recipe can make you decent small size cheesecake. 

So for this recipe, I am going to divide it into 4 parts, base, filling, mango jelly, and taking out the cake from the tray. And do take note that I am using GELATINE for this cake, so it firms up nicely in the fridge.


Things you will need:

Baking Paper
I cup of biscuit crust ( I am using 16 slices of coffee flavour marie cookies)
50g of melted butter

1. Line your tray with baking paper. I only line the base, but u can line the sides if you want.
2. Place the biscuits in a bag and crush it hard.
3. Pour in your melted butter and start mixing. 
4. You are looking for a "sandy" consistency.
5. Transfer the crumbs into the trays and press down firmly with the back of a spoon.
6. Chill the crust in the freezer for about 10 minutes while you prepare the filling.


Things you will need:

2 tablespoon of gelatin+ 4 tablespoon of water 
1 cup or 200g of cream cheese
1/2 cups of heavy whipping cream
1/4 cups of sugar
1/2 teaspoon of vanilla extract
1 cup of mango cubes 

1. Peel your mango.
2. Cut out the mango flesh.
3. Dice your mango into SMALL cubes. (you dont wan your cake too chunky)
4. Mix in your Cream cheese, whiiping cream, sugar, and vanilla.
5. Mix well until creamy and thick.
6. Place in your mango cubes and whipped again. (Dont worry about ruining your mango cubes, it brings the mango flavour into the cheese cake. You can gently fold it if you want to keep those perfect cube shapes)

1. After your mix your mango into your cream cheese, you want to add in your gelatin.
2. Mix your gelatin powder with water and let it soaked for 30 seconds. After that microwave the mixture on medium for 30 seconds or until fully melted.
3. The gelatin had melted. And the reason we add gelatin last is because gelatin may firm up the whole mixture before you place it into the trays. We don't want that to happen.
4. Transfer your mixture to the tray on top of the biscuit base we made earlier and place in freezer to chill for another 20 minutes while you prepare the jelly topping. Take note to leave about 0.5cm height for our mango jelly topping.


Things you will need:

I cup of mango cubes 
2 tablespoon of gelatin + 4 tablespoon of water
sugar according to taste ( I omit the sugar for my cake because my mango was sweet enough)

1. Prepare your gelatin. Mix gelatin powder with water, let it soak for 30 seconds and heat it up in the microwave until dissolved.
2. Place your gelatin mixture and your mango cubes into the blender.
3. The mixture should have a thick but flow able jam like texture when its done.
4. Smooth out the jelly on top of your cream cheese filling.
5. It should cover the whole top surface of the tray. 
6. You can garnish it with some mango slices if you desire. Place in freezer for 4 hours to firm up. After that, transfer to normal chiller and chill for 2 hours before removing it from the tray.

1. While you remove the cake from the chiller, free the sides with a knife and give it a tap at the base.
2. Remember not to leave the cake out for too long for its cheese can it still melts.
3. For storing the cake, get an air tight container. You can choose to place them in the chiller or the freezer depending on the condition of your cake. They are a little soft when place in the chiller, they have the texture of ice cream if you place them in the freezer.


You can see the mango bits inside the filling. 

My mum definitely love it!! I hope you do too!!
That's all from me. Signing of with love. 

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