No-Bake Mango Cheesecake
No-Bake Mango Cheesecake
Ingredients
For the Base
- 150 g vegan digestive biscuits, crushed
- 70 g dairy-free butter, melted
For the Cheesecake Filling
- 250 g dairy-free cream cheese, full-fat
- 100 g icing sugar
- 1 teaspoon vanilla extract
- 200 ml dairy-free double cream, whipped to stiff peaks
- 100 g fresh mango, pureed
For the Mango Jelly Layer
- 100 g fresh mango, pureed
- 1 tablespoon agar-agar powder
- 50 ml water
For Decoration
- as needed dairy-free whipped cream
- as needed fresh mango cubes
Instructions
- 1
Line a 6-inch (approximately 15cm) springform tin with parchment paper on the bottom and sides.
⏱️ 5 min
- 2
Crush 150 grams of vegan digestive biscuits into fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.
⏱️ 5 min
- 3
Melt 70 grams of dairy-free butter.
⏱️ 2 min
- 4
Combine the crushed biscuit crumbs with the melted dairy-free butter in a bowl and mix thoroughly until well combined.
⏱️ 3 min
- 5
Press this mixture firmly and evenly into the bottom of the prepared springform tin to form the base. Place the tin in the freezer to chill for at least 30 minutes while preparing the filling.
⏱️ 5 min
- 6
In a large mixing bowl, combine 250 grams of full-fat dairy-free cream cheese, 100 grams of icing sugar, and 1 teaspoon of vanilla extract. Beat with an electric mixer until the mixture is smooth and creamy.
⏱️ 7 min
- 7
In a separate bowl, whip 200 ml of dairy-free double cream until it forms stiff peaks.
⏱️ 5 min
- 8
Gently fold the whipped dairy-free cream into the cream cheese mixture until just combined.
⏱️ 3 min
- 9
Add 100 grams of fresh mango puree to the cheesecake mixture and gently fold it in until evenly distributed, creating a light orange-colored filling.
⏱️ 3 min
- 10
Pour the creamy mango cheesecake filling over the chilled biscuit base in the springform tin. Smooth the top surface of the filling with a spatula. Return the cheesecake to the freezer for at least 30 minutes to allow the filling to set.
⏱️ 5 min
- 11
In a small saucepan, combine 100 grams of fresh mango puree, 1 tablespoon of agar-agar powder, and 50 ml of water.
⏱️ 2 min
- 12
Heat the mixture over medium heat, stirring continuously, until it thickens and begins to boil. This activates the agar-agar. Remove the saucepan from the heat and let the mixture cool slightly for a few minutes.
⏱️ 5 min
- 13
Once the cheesecake filling has set in the freezer, carefully pour the slightly cooled mango jelly mixture evenly over the top of the cheesecake layer.
⏱️ 2 min
- 14
Return the cheesecake to the freezer for an additional 30 minutes, or until the mango jelly layer is completely set. For best results, chill the cheesecake in the refrigerator for a few hours or overnight to ensure it is fully firm.
⏱️ 5 min
- 15
Once the cheesecake is fully set, carefully remove it from the springform tin.
⏱️ 2 min
- 16
Decorate the top of the cheesecake with swirls of dairy-free whipped cream and arrange fresh mango cubes on top as desired. Slice and serve chilled.
⏱️ 3 min
Kitchen Tools
No-Bake Mango Cheesecake
For the Base
- 150 g vegan digestive biscuits, crushed
- 70 g dairy-free butter, melted
For the Cheesecake Filling
- 250 g dairy-free cream cheese, full-fat
- 100 g icing sugar
- 1 teaspoon vanilla extract
- 200 ml dairy-free double cream, whipped to stiff peaks
- 100 g fresh mango, pureed
For the Mango Jelly Layer
- 100 g fresh mango, pureed
- 1 tablespoon agar-agar powder
- 50 ml water
For Decoration
- as needed dairy-free whipped cream
- as needed fresh mango cubes
Instructions
- 1
Line a 6-inch (approximately 15cm) springform tin with parchment paper on the bottom and sides.
⏱️ 5 min - 2
Crush 150 grams of vegan digestive biscuits into fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.
⏱️ 5 min - 3
Melt 70 grams of dairy-free butter.
⏱️ 2 min - 4
Combine the crushed biscuit crumbs with the melted dairy-free butter in a bowl and mix thoroughly until well combined.
⏱️ 3 min - 5
Press this mixture firmly and evenly into the bottom of the prepared springform tin to form the base. Place the tin in the freezer to chill for at least 30 minutes while preparing the filling.
⏱️ 5 min - 6
In a large mixing bowl, combine 250 grams of full-fat dairy-free cream cheese, 100 grams of icing sugar, and 1 teaspoon of vanilla extract. Beat with an electric mixer until the mixture is smooth and creamy.
⏱️ 7 min - 7
In a separate bowl, whip 200 ml of dairy-free double cream until it forms stiff peaks.
⏱️ 5 min - 8
Gently fold the whipped dairy-free cream into the cream cheese mixture until just combined.
⏱️ 3 min - 9
Add 100 grams of fresh mango puree to the cheesecake mixture and gently fold it in until evenly distributed, creating a light orange-colored filling.
⏱️ 3 min - 10
Pour the creamy mango cheesecake filling over the chilled biscuit base in the springform tin. Smooth the top surface of the filling with a spatula. Return the cheesecake to the freezer for at least 30 minutes to allow the filling to set.
⏱️ 5 min - 11
In a small saucepan, combine 100 grams of fresh mango puree, 1 tablespoon of agar-agar powder, and 50 ml of water.
⏱️ 2 min - 12
Heat the mixture over medium heat, stirring continuously, until it thickens and begins to boil. This activates the agar-agar. Remove the saucepan from the heat and let the mixture cool slightly for a few minutes.
⏱️ 5 min - 13
Once the cheesecake filling has set in the freezer, carefully pour the slightly cooled mango jelly mixture evenly over the top of the cheesecake layer.
⏱️ 2 min - 14
Return the cheesecake to the freezer for an additional 30 minutes, or until the mango jelly layer is completely set. For best results, chill the cheesecake in the refrigerator for a few hours or overnight to ensure it is fully firm.
⏱️ 5 min - 15
Once the cheesecake is fully set, carefully remove it from the springform tin.
⏱️ 2 min - 16
Decorate the top of the cheesecake with swirls of dairy-free whipped cream and arrange fresh mango cubes on top as desired. Slice and serve chilled.
⏱️ 3 min