Description
This Unbaked Cheese and Mango Cake is a refreshing and light dessert perfect for warm days. Featuring a buttery graham cracker crust, creamy cream cheese filling infused with mango puree, and a glossy mango gelatin topping, this no-bake cake requires no oven and is set entirely in the refrigerator. It combines smooth, tangy, and fruity flavors, topped with fresh mango slices for an elegant finish.
Ingredients
Scale
Crust
- 200g graham crackers or digestive biscuits
- 100g unsalted butter, melted
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)
Mango Topping
- 1 cup mango puree
- 1 tablespoon gelatin powder
- 2 tablespoons cold water
Garnish
- Fresh mango slices for garnish
Instructions
- Prepare the Crust: Crush the graham crackers or digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix these crumbs thoroughly with the melted unsalted butter until evenly combined.
- Form the Crust Base: Press the crumb and butter mixture firmly into the base of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator to chill while you prepare the filling, allowing the crust to set.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the powdered sugar and vanilla extract, and continue mixing until fully incorporated and smooth.
- Fold in Whipped Cream and Mango Puree: Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate it to maintain the light texture. Then add the mango puree, mixing gently until the filling is smooth and uniformly combined.
- Assemble and Chill Filling: Pour the cheesecake filling over the chilled crust in the springform pan, smoothing the top with a spatula. Refrigerate the pan for at least 4 hours to allow the filling to set properly.
- Prepare the Mango Topping: Sprinkle the gelatin powder evenly over the cold water and let it bloom for about 5 minutes. Meanwhile, gently heat the mango puree in a small saucepan over low heat, then stir in the bloomed gelatin until it is completely dissolved. Remove from heat and allow the topping to cool slightly but not set.
- Apply Mango Topping: Pour the slightly cooled mango gelatin topping over the set cheesecake filling, spreading evenly. Return the springform pan to the refrigerator and chill for an additional 2 hours until the topping is fully set.
- Garnish and Serve: Remove the cheesecake from the refrigerator. Carefully unmold from the springform pan. Garnish the top with fresh mango slices artistically arranged for visual appeal. Slice and serve chilled for best taste and texture.
Notes
- Use fresh mango puree for a vibrant flavor, or canned mango puree if fresh is not available.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Whip the cream to stiff peaks to maintain lightness and volume in the filling.
- Blooming gelatin properly is crucial for a smooth, set topping free of lumps.
- Chilling times are minimums; longer chilling can improve texture and flavor melding.
- Use a springform pan for easy removal of the cake without damaging the crust or topping.
