No Bake Mango Cheesecake

One of my favorite dessert is cheesecake. This recipe is not your ordinary cheesecake. It is combines cheesecake with my all time favorite fruit - Mango. Mangoes are hard to buy in Canada especially in winter. The grocery stores often only carry the Ataulfo mangoes which is similar to the Philippine Indian mangoes. I bought some mangoes last summer, but it was very sour. For this recipe, I decided to use mango pulp. It is best to strain the mango pulp by using a mesh strainer to remove the fibers before adding them to the cream cheese.

I used Marie biscuits for the crust. The cookies are already sweet so there is no need to add sugar. Grease the spring form pan before putting the crust to make it easier to remove the cake.

I really like the combination of whipping cream and cream cheese because of the consistency of the cake and the taste is so creamy.

When making a swirl design on top of the cake, use a cake tester or a toothpick. Drop a spoonful of mango pulp on top and swirl. Be careful not to swirl too deep because you might lose the design.

https://youtu.be/CdkG6L0Ciu0

No Bake Mango Cheesecake

mango cheesecake

Crust

  • 25 pcs Marie Cookies (215 grams)

  • 5 tbsp unsalted Butter (melted)

Filling

  • 16 ounce cream cheese

  • ⅓ cup sugar

  • 1½ cup whipping cream

  • ½ cup mango pulp

Topping

  • ¼ cup mango pulp

Crust

  1. In a blender, crush the Marie cookies. Transfer to a bowl.

  2. Pour the melted butter. Mix thoroughly.

  3. Use the crumb mixture to cover the bottom and sides of an 8 inch round spring form pan. Chill in the refrigerator.

Filling

  1. In a standing mixer with whisk attachment, whisk the whipping cream until stiff peaks form. Set aside.

  2. In a standing mixer with paddle attachment, beat cream cheese. Mix the sugar to the cream cheese.

  3. Add the mango pulp. Mix until smooth.

  4. Add the whipped cream into the cheesecake filling until combined.

  5. Take the crust and pour the filling. Smooth the top by using a spatula.

  6. Pour a spoonful of mango pulp on top. Use a cake tester or toothpick to swirl.

  7. Cover tightly with plastic wrap or aluminum foil and chill for at least 6 hours or overnight.

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