No Bake Mango Cheesecake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 Servings
For biscuit base:
  • Digestive biscuit – 100 gms
  • Unsalted butter – 50 gms
For cheesecake filling:
  • Mango puree – 2 cups, at room temperature
  • Cream cheese – 200 gms, at room temperature
  • Heavy cream – 200 ml, chilled
  • Icing sugar – ½ cup + ¾ cup
  • Gelatin sheets – 5
  • Zest & juice of 1 lemon
  • Milk – ¼ cup
For mango topping:
  • Mango puree – 1 cup
  • Gelatin sheets – 4
  • Icing sugar – ½ cup
For biscuit base:
  1. Place the digestive biscuits in a chopper or food processor and process them until finely ground. You can also break them with hands and turn them into granules using a rolling pin after packing them in a zip-lock bag.
  2. Add melted butter and process again until the mixture comes together; the biscuit granules should stick together when pressed between 2 fingers. If doing by hands, then rub the biscuits and butter together until they combine.
  3. Take an 8” springform pan and spread the biscuit mixture into the bottom. Press them firmly using the back of a spoon or flat-bottomed bowl to make an even layer at the bottom which should be about 1-cm thick. Refrigerate it while preparing the rest of the cheesecake.
For cheesecake filling:
  1. Take a bowl of ice-cold water and soak the 5 gelatin sheets into it for 10 minutes or until they soften.
  2. Take the cream cheese in a large mixing bowl and add ¾ cup of icing sugar to it. Mix the sugar and cream cheese thoroughly using a spatula. If your cream cheese is at room temperature, then sugar will be easily mixed with it and turn the cheese smooth & creamy.
  3. Add lemon juice & lemon zest to the cream cheese mixture and mix well.
  4. Take the chilled heavy cream in another bowl and add ½ cup of icing sugar to it. Whisk the heavy cream using an electric hand mixture until stiff peaks form. The time taken for this will entirely depend on the temperature of your heavy cream and its fat content.
  5. Add the whipped heavy cream to the cream cheese mixture and fold it in carefully using a spatula. Make sure not to deflate the air which you have incorporated into the whipped cream.
  6. Next add 2 cups of mango puree to the cheese & cream mixture and mix everything well to create a homogeneous cheesecake filling.
  7. Heat up the ¼ cup of milk in a bowl. Take the gelatin sheets out from the chilled water squeezing out as much water as possible. Then drop them into the hot milk and stir to dissolve. They should dissolve immediately.
  8. Pour the milk mixture to the cheesecake filling and give a good mix using a spatula making sure the gelatin mixed milk is distributed evenly.
  9. Take out the springform pan from refrigerator and pour this cheesecake filling on top of the biscuit base. Smoothen the top using back of a spoon or an offset spatula. Return the cheesecake back to refrigerator and let it rest for an hour.
  10. While the cheesecake is resting, make the mango topping.
For mango topping:
  1. Soak the 4 gelatin sheets in ice-cold water for 10 minutes or until they soften.
  2. While the gelatin sheets are soaking, mix ½ cup of icing sugar with mango puree in a bowl using a spatula making sure the sugar is mixed evenly. You can test for sweetness and adjust if needed.
  3. Now heat up about ¼ cup of water in a small bowl. Take the softened gelatin sheets out from chilled water and drop into the hot water to dissolve. Give a quick stir.
  4. Pour this gelatin mixed water to the mango puree and mix thoroughly using a spatula making sure that the gelatin has been distributed evenly.
  5. Also check the temperature of the puree; it must be at room temperature and not warm at all which could be possible due to the addition of hot water. If it is even slightly warm, let it rest for some time to come to room temperature.
  6. Finally, take the springform pan out of the refrigerator and pour the mango puree mixture on top of cream cheese filling. Smoothen the top using an offset spatula or back of a spoon.
  7. Return the no bake mango cheesecake back to refrigerator and let it chill overnight to set completely.
  8. Serve your chilled no bake mango cheesecake next day topped with freshly cut mango cubes. Enjoy!
Recipe by Flavor Quotient at