This no bake cheesecake is a sinfully delicious treat that everyone deserves once in a way!
I’ve only used mangos for the topping and left them out of the filling, but if you prefer an even more intense mango flavour go ahead and add some mango purée to the filling (about 2 cups purée)
There are subtle traces of lemon flavour in the main cheesecake which I think perfectly balances the rich mango flavour from the topping. If you can’t get your hands on mango, or prefer another fruit – go ahead top with any fruit that you fancy!
Ingredients
Biscuit base
- 200g digestive biscuit
- 75g butter melted
Cheesecake filling
- 240g full fat cream cheese room temperature
- 240ml double cream chilled
- 200g icing sugar
- 5 gelatin sheets
- Zest of one lemon
- Milk 1/4 cup
Topping
- 150ml Double cream
- 150g icing sugar
- Half cup mango purée
- Chopped mango pieces
Method
Biscuit base
- Break the digestive pieces and fill them in a large clear zip lock bag
- Use a rolling pin to get a bread crumb texture
- Empty out in a bowl and add the melted butter and mix well
- Take an 8″ springform pan and spread the biscuit butter mix at the bottom of the pan and press it down with the back of a spoon
- Refrigerate while you make your cheesecake filling
Cheesecake filling
- Take a bowl of cold water and soak in the 5 gelatin sheets
- Put the cream cheese in a large bowl and add half the icing sugar and mix well with a wooden spoon or spatula
- Add lemon zest and mango purée (if using) to the cream cheese mix and stir well
- Pour the double cream in another bowl, and add the balance icing sugar and whip till you get stiff peaks
- Add the whipped cream to the cream cheese mix and gently fold in till well combined. Do not over mix else you will loose all the air
- Heat the milk
- Squeese out the excess water from the geletin sheets and add to the hot milk and stir well till the sheets have completely dissolved
- Pour this into the cheesecake filling and mix well to ensure that the gelatin is evenly distributed
- Take the springform pan out of the fridge and pour the cheesecake filling over the biscuit base
- Smoothen the top using the back of a spoon
- Cover and put it back in the fridge to set for about 6 hours or overnight
Topping
- Pour the double cream in a bowl and add icing sugar and mango purée
- Whip till you get stiff peaks
- Transfer to a piping bag
- Take the set cheesecake out of the fridge and put on a cake stand
- Open the springform sides lift gently. It should lift easily if the cake is well set else loosen the sides with a cake palette knife
- Decorate with piped swirls and chopped mango pieces.
- Enjoy!
