No Bake Mango Cheesecake

This No Bake Mango Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake loaded with 3 BIG mangoes and is surprisingly straightforward to make with your food processo. Classic cheesecake biscuit base. Creamy insanely mangoey mousse-like cheesecake filling – no bake!

Topped with mango jelly, piled high with whipped cream, more mangoes, and passionfruit – so delicious! I think you’ll find that this mango cheesecake recipe has a wee bit more mango in it than others. Because I was determined that it be appropriately mangoey, rather than just a yellow cheesecake with a mango fragrance. I decorated this with cream, more mangoes and passionfruit for no reason other than to make it look pretty. The cheesecake is fabulous as it is without these toppings. The first time I made it, I just piled on chopped mangoes and it was delicious but it was very orange, as you can imagine. The cream breaks up all that orangeness, it’s always welcomed in any dessert, and provides a soft cloud to pile up plenty more fresh mango and drizzle over passionfruit pulp, if you should choose.

Ingredients:

BASE:

• 150 g / 5 oz Arnott's Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
• 100 g / 3.5 oz unsalted butter , melted
• 2 tbsp white sugar

MANGO:

• 700 g / 1.4 lb mango flesh (2 large mangoes) (Note 1)

FILLING:

• 4 1/2 tsp gelatin powder (Note 2)
• 1/2 cup / 125 ml cold tap water
• 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
• 2/3 cup / 150g caster sugar (superfine white sugar)
• 300 ml / 10 oz whipping cream*

MANGO JELLY:

• 3/4 tsp gelatin powder (Note 2)
• 1/4 cup / 65 ml cold tap water
• 1 tbsp lemon juice

TOPPINGS (OPTIONAL):

• 300 ml / 10 oz whipping cream*
• 1 tbsp white sugar
• 1 tsp vanilla extract
• 1 large mango, cut into cubes
• 2 passionfruit