No-Bake Mango Cheesecake

This no-bake cheesecake can be prepared quickly and easily if you own a food processor. I use it to crumble up my biscuits. Then I use it again to prepare my mango-cream cheese mixture (of course rinsing is needed in between). If you don’t have one, simply use a hand mixer and follow the traditional way. Make sure you pass the mango-cream cheese mixture through a sieve to catch any bits of cream cheese that doesn’t get mixed properly.

Check out my no-bake strawberry cheesecake recipe as well!




No Bake Mango Cheesecake 芒果芝士凍餅

Makes a 7-inch cake


For the Crust
100 g marie biscuit
35 g unsalted butter, melted

For the Cheesecake Batter
180 g cream cheese
80 g milk
45 – 70 g granulated sugar (adjust according to ripeness of mango)
200 g fresh mango
1 Tbsp lemon juice
150 g whipped cream
13 g (1.5 Tbsp) powdered gelatin
fresh mango, cubed (optional)

For the Mango Mirror Glaze
3 g powdered gelatin
60 + 15 g water
40 g mango puree
1 Tbsp (or to taste) granulated sugar or light corn syrup
1/2 tsp lemon juice


瑪利餅 100克
無鹽牛油溶液 35 克

忌廉芝士 180克
牛奶 80克
細砂糖 45-70克(視乎芒果甜度增減)
新鮮芒果 200克
檸檬汁 1湯匙
淡忌廉 150克
魚膠粉 13克(1.5湯匙)
切粒芒果 適量 (可不加)

魚膠粉 3克
水 60+15克
芒果泥 40克
檸檬汁 1/2茶匙

Directions 做法

Chill mixing bowl and the mixer attachment in the freezer for 5 to 10 minutes before you start. Wrap the bottom of the mousse ring with plastic wrap. Line the inside with acetate strip for easy unmolding.

Prepare the crust by combining crumbled marie biscuits (I use a food processor) and melted butter. Press into the bottom of the ring with the back of a spoon. Chill for 10 to 15 minutes or until firm.


Bloom gelatin by mixing it into 60 g of milk and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is dissolved. Set aside.

Mash mango with a fork and mix with the remaining 20 g of milk until combined. In a mixing bowl, beat cream cheese (room temperature) and sugar with an electric or stand mixer until smooth. Gradually mix in the mango-milk mixture and lemon juice until well combined. Pass mixture through a sieve to get rid of any large lumps. (The rapid method; with a blender or food processor, process mango, cream cheese, sugar, the remaining 20 g of milk and lemon juice until smooth. Scrape mixture into a mixing bowl.)


In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form.

Add dissolved gelatin to the mango-cream cheese mixture and mix well. Fold in the whipped cream in two to three batches until well combined. Add the optional mango cubes and mix well. Pour batter into the prepared ring. Tap ring on the table counter several times to remove any large air bubbles. Smooth top with a spatula. Refrigerate until set.


For the mango mirror glaze, bloom gelatin by mixing it with 15 g of water then set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is dissolved. In a microwave-safe bowl combine mango puree and sugar. Heat in the microwave until sugar is dissolved. Stir in the remaining water, lemon juice and dissolved gelatin and mix well. Let cool to room temperature before pouring over the chilled cheesecake. Chill until the glaze sets.
芒果鏡面做法:魚膠粉加15克水靜置五分鐘讓魚膠粉充分吸收水份後置微波爐叮溶或隔熱水坐溶,小碗內放芒果茸及糖置微波爐叮至糖溶,加入餘下的水 、檸檬汁和魚膠溶液攪匀,放涼後倒在已雪實的凍餅上,放入雪櫃雪至鏡面凝固。

Unmold cheesecake and decorate with fresh fruits or modeling chocolate roses. See how to make easy chocolate ribbon roses here.


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