Mango Cheesecake Recipe (No-Bake)

This no-bake mango cheesecake is a perfect treat for Summer, and couldn’t be easier to make.

Serves 12 | Preparation Time: 15 minutes | Requires overnight chilling

Ingredients required:

  • 200g Digestive Biscuits
  • 80g Unsalted Butter (melted)
  • 300ml Double Cream
  • 200g Soft Cheese
  • 100ml Sweetened Mango Pulp (and a little extra for decoration)
  • 50 Icing Sugar

Method:

  • Line a 15cm springform cake tin.
  • Process the digestive biscuits to crumbs in a food processor. Alternatively, place the biscuits in a zip-sealed food bag and crush using a rolling pin.
  • Add the melted butter to the biscuits and process until well combined.
  • Add the biscuit/butter mix to the cake tin, and press down using the back of a spoon until you have an even biscuit base.
  • Refrigerate for 30 minutes to allow the base to set.
  • In a large mixing bowl, add the double cream and whisk until stiff peaks are formed.
  • Add the icing sugar, soft cheese and mango pulp, and mix together until well combined.
  • Pour the filling over the biscuit base and spread evenly.
  • Decorate with swirls using the mango pulp.
  • Chill overnight (or for at least 4 hours) in the refrigerator.

Serve and enjoy 🙂

mango cheesecake recipe

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