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Unbaked Cheese and Mango Cake Recipe

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4.3 from 55 reviews

  • Author: admin
  • Total Time: 6 hours 20 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

This refreshing unbaked cheese and mango cake combines a crunchy biscuit crust with a creamy, fruity filling made from cream cheese, whipped cream, and fresh mango puree. Set in the refrigerator with a luscious mango gelatin topping, this no-bake dessert is perfect for warm days, delivering a vibrant tropical flavor in every slice.

Ingredients

Scale

For the Crust

  • 200g graham crackers or digestive biscuits
  • 100g unsalted butter, melted

For the Cheesecake Filling

  • 400g cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped cream (whipped to stiff peaks)
  • 1 cup mango puree (fresh or canned)

For the Mango Topping

  • 1 cup mango puree
  • 1 tablespoon gelatin powder
  • 2 tablespoons cold water

For Garnish

  • Fresh mango slices

Instructions

  1. Prepare the Crust: Crush graham crackers or digestive biscuits into fine crumbs. Combine the crumbs with melted unsalted butter until the mixture is evenly moistened.
  2. Press and Chill Crust: Press the crumb mixture firmly into the base of a 9-inch springform pan to form an even layer. Refrigerate to set while preparing the filling.
  3. Make the Cheesecake Filling: Beat the softened cream cheese until smooth using a mixer. Add powdered sugar and vanilla extract, and continue mixing until fully combined and creamy.
  4. Fold in Whipped Cream and Mango Puree: Gently fold the whipped cream into the cream cheese mixture to maintain its airy texture. Then fold in the mango puree until the filling is smooth and uniform.
  5. Assemble and Chill the Cheesecake: Pour the filling over the prepared crust and smooth the top. Refrigerate the cake for at least 4 hours to allow it to set properly.
  6. Prepare the Mango Topping: Sprinkle gelatin powder over cold water and let it bloom for 5 minutes. Meanwhile, heat the mango puree in a saucepan over low heat.
  7. Dissolve Gelatin: Add the bloomed gelatin to the warm mango puree, stirring continuously until completely dissolved. Remove from heat and let it cool slightly until warm but not set.
  8. Top and Chill Again: Pour the cooled mango topping evenly over the set cheesecake. Return the cheesecake to the refrigerator and chill for an additional 2 hours to allow the topping to firm up.
  9. Garnish: Once fully set, garnish the cake with fresh mango slices arranged attractively on top.
  10. Serve: Carefully unmold the cheesecake from the springform pan, slice into portions, and serve chilled for the best flavor and texture.

Notes

  • Ensure the cream cheese is softened to room temperature to achieve a smooth cheesecake filling.
  • Whip the cream to stiff peaks for optimal texture and stability in the filling.
  • Use fresh mango puree for a brighter taste, or canned if out of season.
  • The gelatin must be fully dissolved to prevent lumps in the mango topping.
  • Chill times are essential for the cake to set properly, so avoid shortcuts.
  • If you don’t have a springform pan, use any 9-inch round pan lined with parchment paper for easy removal.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Refrigeration (No-Cook)
  • Cuisine: International

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Find it online: https://mamabrisrecipes.com/unbaked-cheese-and-mango-cake-recipe/